Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways.  I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it’s the most overcooked meat in America, and yet it’s rightly beloved here. In my experience people err because they’re afraid of not cooking it enough.  So they either cook it over really high heat, overcooking the outside, busting open the sausage, or they kill it with too much moderate heat. As we move into grilling season, and there’s no better way to cook a sausage than over the smoky heat of live coals, I encourage you to grill sausages often.  All carnivores around you will be happier. There are two stages to grilling a sausage to perfection.  Start Read On »