Haven’t you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages are like the Voltron of the grilled pork world, combining the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through, universe-saving package.*
*Okay, I lied about the universe-saving part.
On top of all that, sausages are inexpensive (they’re made with cheap cuts like shoulder and trimmings), come in convenient serving-sized packages, and even at the crummiest of supermarkets, come in at least a half dozen flavors to choose from. They really are one of the ideal foods for the backyard grill.
Ideal, that is, provided two simple things: you start with great sausages, and you don’t mess ’em up. That’s easier said than done.
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