How to Perfectly Barbecue Sausage on an Infrared BBQ
Let’s be real for a sec. Nothing says summer quite like that sizzle when a sausage hits the grill. If you have made the switch to an infrared electric BBQ, you might be wondering how to get those sausages cooked just right. Crispy on the outside, juicy on the inside, and never dry. The good news? Infrared grilling is practically made for this.
Why Use an Infrared Barbecue for Sausages?
The secret is in the technology. Infrared BBQs use radiant heat rather than just hot air, which means super even heat distribution and fewer flare-ups. That is a big win when you are cooking sausages that drip fat and love to char too quickly.
Plus, if you are using an infrared electric barbecue, there is no fuss with gas bottles or waiting around for coals to heat up. Just plug in, heat up, and get grilling, perfect for busy weeknights or spontaneous sausage feasts.
Step 1: Preheat the Grill
Turn on your Crossray infrared electric BBQ and give it a good 5–10 minutes to preheat. Most infrared grills get hot fast, so do not wander off. You want those grates hot enough to sear but not so scorching that the sausages burst on contact.
Step 2: Pick the Right Sausages
Go for quality and if they are super thick, consider pricking them lightly with just one or two tiny holes. This helps avoid sausage explosions (yes, it is a real thing), but too many pricks = lost juices.
Step 3: Set for Indirect Heat (If Possible)
Some infrared BBQs allow you to control zones. If your infrared BBQ allows you to do this, use one side for direct heat (for searing) and the other for indirect (for finishing). Sear the sausages first, about 1–2 minutes per side to get that caramelised crust, then shift them to indirect heat to finish cooking gently.
Step 4: Keep the Lid Closed
Unlike traditional grills, an infrared electric barbecue retains the heat incredibly well. Keeping the lid closed helps cook sausages evenly from all angles and locks in that smoky BBQ flavour.
Step 5: Check for Doneness
The golden rule is do not guess. Use a meat thermometer if you have one. Pork sausages should hit 70°C internally (or 75°C if you want to be extra safe). They should be firm but springy when you press them.
Step 6: Rest Before Serving
This is the part that most people skip, but it makes a difference. Rest the sausages for 3–5 minutes after grilling. It lets the juices settle and keeps them moist.
Bonus Tips
- Try foil trays if you are grilling smaller or more delicate sausages that could fall through the grates.
- Add a smoke box to your infrared barbecue for extra flavour if your model supports it.
- Brush with glaze (like honey mustard or BBQ sauce) in the last minute of grilling for a sticky finish.
Final Thoughts
Grilling sausages to perfection on your infrared BBQ is easier than you think, especially with a quality setup like the eXtreme Infrared BBQ from Crossray. From juicy bratwursts to classic British bangers, the consistent heat and flare-up-free cooking of an infrared electric barbecue takes the guesswork out of the grill.
Whether you’re searing, slow-cooking, or crisping up sausages with that ideal golden finish, your Crossray is built to deliver top-tier results across all your BBQ favourites.
Perfect sausages, every time. Follow these easy tips and you will be the BBQ boss in no time!
