Nuremberg sausages are easier to grill

Now that the barbecue season (despite the mixed weather) is back in full swing, a tip on how I've been preparing these small Nuremberg roast sausages for a long time.

You know the problem for sure: With many grills, the things slip through the rust, if they are just right (wrong), and land in the coal. Besides, turning twenty little sausages is not exactly fun.

The tip: before the things get on the grid, just one (some take two, because of the "rotation stability") skewers stuck through the collected sausages. Professionals put the skewers already by the sausages, if they are still in the plastic packaging, and make the packaging only then, so the "threading" easier.

The sausages are now neatly lined up, can not fall through, can be turned like a schnitzel, and still be normal brown.

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