So, exactly how long? For standard pork or beef sausages (like brats or Italian links), total time is usually 15 to 20 minutes on a medium grill. Chicken or turkey sausages are leaner and dry out faster, so keep it closer to 12 to 15 minutes. And those skinny breakfast links? They only need 8 to 10 minutes—they’re the overachievers of the sausage world.
But time is just a suggestion. The real boss is temperature. Pull your sausages when they hit 160°F for pork or beef, or 165°F for poultry. Use a meat thermometer—it’s the only way to know for sure. I used to poke sausages with a fork and guess, which is like checking if a cake is done by staring at it. Get a thermometer; your taste buds will throw you a parade.
How Long To Grill Sausages: A Complete Guide
The Poke Test: A Cautionary Tale
Please, for the love of all things grilled, do not puncture your sausages with a fork while cooking. I know, your grandpa did it. But that lets all the juice escape, and you end up with a sad, dry log. Use tongs to turn them. Be gentle. Treat them like you would a full cup of coffee while walking down stairs.
I remember one Labor Day where my cousin insisted on “checking them” by stabbing each one. The grill hissed like a snake, and the sausages came out tasting like cardboard dipped in shame. Don’t be my cousin.
