There’s magic to summer barbecue. That acrid smoke smell in the air, the sear of meat hitting hot grates, and the joy of finally having a perfect meal after all that effort to eat with wonderful friends there with you there’s just something that never, ever fails. Of the numerous standbys you can grill, sausages occupy their own particular niche. They cook quickly, they’re flavored heavily, and they’re nearly infinitely flexible.
But the fact is, sausages aren’t equal to one another. Some provide rich spice and smoky depth, and some glide into wistful, mournful flavor that comforts. The right choice of sausage can make a cookout go from ordinary to legendary. It’s not just piling meat onto a grill it’s attempting all these different traditions, seasoning, and texture that differentiate each sausage.
This guide is your ticket to sausage-grilling greatness. We’re diving deep into twelve incredible varieties that deserve a spot on your summer menu. From classic Italian links to global gems like Thai Sai Krok Isan or North African Merguez, you’ll discover sausages that bring excitement to every bite. Ready? Let’s fire up the grill and explore.
1. Italian Sausage: A Classic Summer Favourite
Italian sausage is the people pleaser, and its no wonder why. Its bold flavor profile, typically filled with fennel, garlic, and spice, is one of the most versatile sausages you can throw onto the grill. Grab the sweet link or the hot stuff, Italian sausage gives you a juicy, drooling piece with each and every bite. The greatest aspect of it is how easy it is it is divine in itself but also adapts well to a sequence of recipes.
Italian sausage really comes to life when it is grilled. Fat is melted, casing is puckered, and the smoky outside adds to its already intense flavoring. Serve whole on a roll topped with peppers and onions grilled to complement, or cut into wedges and skewer them with vegetables for a Mediterranean dish. Either will do.
Italian sausage also pairs incredibly well with summer sides. Think crusty bread, charred peppers, or a crisp salad to balance the richness. If you’re hosting a cookout and need a reliable go-to option, this sausage won’t disappoint. It’s a flavour-packed staple that feels both comforting and exciting.
2. Bratwurst: Germany’s Grilling Icon
Bratwurst is another grilled dessert that deserves a top spot on your party agenda. German in descent, the sausage is constructed of pork, beef, or veal and is seasoned with ginger, caraway, and nutmeg. Less fiery than some of its more pungent relatives, but warm and full-bodied nonetheless, it’s ideal for a party.
The best means of developing the flavor of bratwurst is to grill them. Browning them beautifully over medium heat, the sausages are cooked but not hard. The secret is not to rupture the casing since all of the spicy juices remain inside. Bratwurst with a side of sauerkraut or mustard is pure comfort fare, with that just right combination of smoky, meaty, and tangy.
Bratwurst is also a master of versatility. Grill stand alone, cook in beer and fire-glaze, or chop into rich stews, bratwurst never fails. It’s a sausage that makes every backyard a Bavarian beer garden of warmth, cheer, and flavor.
3. Kielbasa: Smoky Polish Tradition
Kielbasa is a traditional Polish stalwart that brings smoky richness and garlic zing to the grill. Traditional types are pork and beef but pre-smoked, so effortless and fantastic. Smoky with garlic and with an undertone of marjoram is an absolute winner and immensely satisfying taste.
Grilled Pierogies and Kielbasa
Equipment
- 1 Grill For even cooking and char marks.
- 1 Large Mixing Bowl For preparing the dressing and tossing ingredients.
- 1 Whisk To emulsify the dressing smoothly.
- 1 Chef’s knife For slicing kielbasa and chopping onion.
- 1 Cutting Board For safe and efficient prep work.
Ingredients
Main
- 1 pound kielbasa pork or turkey, cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies do not thaw
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Instructions
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Notes
It’s literally a breeze to grill kielbasa. Since it’s usually already cooked, you just heat it up and burn it a bit. The outside all falls apart, and the inside is still juicy and full of flavor. Kielbasa is substantial enough to be the star of a meal, but it’s happy as part of a platter served with potatoes, sauerkraut, or rye bread.
This sausage is also an excellent option for those seeking big flavor without the flash. Its deep smokiness complements grilled vegetables and even mustard or pickles for a quick burst of flavor. Kielbasa might not be flashy, but it’s sure, richly flavored, and guaranteed to satisfy a hungry group.
4. Andouille: A Cajun Spicy Delight
Andouille sausage is hearty. Born in France but popularized in Cajun cuisine, the sausage is a hot, smoky flavor bomb that will be a crowd-pleaser on the grill. Loaded with pepper, paprika, and garlic, and usually double-smoked, Andouille brings depth to anything.
Grilled, the Andouille is nothing short of magic. Oil and spice seep out, adding depth of flavor and augmenting smokiness. It’s wonderful to serve with traditional Cajun cuisine like jambalaya or gumbo, but it’s wonderful all by itself, too. A grilled Andouille served on a bun topped with spicy mustard or topped with a spoonful of aioli is magical.
Andouille’s not for the faint of heart spicy, hot, and unapologetic. And that’s just what makes it so magical. If you’re searching for a means to give your barbecue some oomph, grill some Andouille and let its smoky warmth take you to Louisiana in your own backyard.
5. Chorizo: Spicy Flavours of Spain and Mexico
Chorizo is not a subtle sausage. Either the Spanish chorizo, which is smoked and cured, or the Mexican chorizo, which is spicy and fresh, this sausage makes its presence known. Paprika, garlic, and chili peppers are heard loud and clear in its spice mixture, and it’s a flavor bomb.
Pan-fried, chorizo is bursting with spicy oils and flavor. The Spanish variety is suitable for slicing and pairs nicely on skewers or tapas plates, while the Mexican variety is a bit more moist and typically crumbled into tacos and burritos. Both of these contribute a heat and richness to foods that even the blankest of them get transformed.
Chorizo serves as a good complement to other sides of barbecue as well. Pair it with corn on the cob, peppers, or baked potatoes and enjoy a complete, satisfying meal. The robust spice is perfect for adventurous eaters who need a thrill from their barbecue.
6. Hot Dogs (Frankfurters): The Classic Cookout Staple
No grilling book would be complete without the humble hot dog. Frankfurters may be bland, but there’s a reason why they’re a classic. Made from beef, pork, or a combination, these pre-cooked sausages are simple to grill and a favorite with generations. They’re comfort food in its simplest form.
Homemade Corn Dogs
Equipment
- 1 Deep Fryer or Large Saucepan For safe and effective deep frying
- 1 Medium Bowl For mixing the batter
- 1 Cooking Thermometer Essential for monitoring oil temperature for perfect frying
- 1 Slotted Spoon or Tongs For safely handling corn dogs in hot oil
- 16 Wooden skewers For holding the frankfurters
Ingredients
Main
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup milk
- 1 large egg
- 1 quart vegetable oil for frying
- 2 16 ounce packages beef frankfurters
- wooden skewers
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Dotdash Meredith Food Studios
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
- Meanwhile, pat frankfurters dry and insert a skewer into each one. Dotdash Meredith Food Studios
- Roll frankfurters in batter until well coated. Dotdash Meredith Food Studios
- Fry 2 or 3 corn dogs at a time in preheated oil until lightly browned, about 3 minutes. Dotdash Meredith Food Studios
- Drain on paper towels. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
Hot dogs cook fast, so they’re ideal for a make-haste crowd. The trick is browning them without overcooking so that you retain juiciness and that delicious “snap” when you bite into one. Top with your favorite condiments of mustard, ketchup, onions, or relish, and you’ve got a slam dunk.
One of the attractions of the hot dog is its ability to be made so many different ways. From peppers and pickles in Chicago to sauerkraus-district topping in New York, each area has its version. Simple but tasty, hot dogs remain the rage du jour of backyard barbecues.
7. Knockwurst: Garlicky and juicy German style
Knockwurst is not as well-known as bratwurst, but one of Germany’s gems not to be missed. It’s a short, fat sausage of veal, beef, or pork, seasoned with garlic and coriander. It’s mildly smoked and this is responsible for its unique flavor which is a balance of richness and pungency.
Because knockwurst is typically pre-cooked, barbecuing is a breeze. Simply put it on the grill over a medium heat and cook until browned and crispy on the outside, and you have a garlicky-flavored, meaty sausage in only a matter of minutes. Serve it with sauerkraut or mustard, and it’s a dramatic but easy barbecued choice.
Knockwurst is a great satisfying bite that’s not overpowering. It’s comforting, filling, and full-bodied exactly what you’re looking for when you’re in the mood for a classic sausage but want to splurge too.
8. Sai Krok Isan: Sour Street Snack of Thailand
Sai Krok Isan is the Thai regional sausage, and it’s a flavor bomb waiting to blow its lid off. It’s made of fermented sticky rice and pork, and it’s tangy, a bit sour flavor that is in no way typical for sausages. Fermentation contributes a strong, pungent flavor that’s unorthodox but intriguing.
On the grill, Sai Krok Isan develops a smoky char that complements its tanginess. Bite into one, and you’ll get a juicy, complex flavour with hints of garlic, fish sauce, and spice. It’s a true street food favourite in Thailand, often served with fresh vegetables and chili sauce.
For barbecue, Sai Krok Isan is a search to uncover. It adapts guests to strong new flavors but is not all frightening. Served with cucumbers, peanuts, or even sticky rice, it’s one barbecue experience that will never be forgotten.
9. Loukaniko: Greek Sausage with Citrus and Spice
Loukaniko puts a touch of Greek flavor on your own backyard barbecue. Greek sausage contains fennel, coriander, and sometimes orange peel as a spice, with the citrus flavor. The citrus flavor distinguishes it, with every bite feeling fresh and vibrant.
Grilled to medium heat, Loukaniko acquires a sweet caramelized, crunchy crust that opens up to their aromatic spices. Serve with pita bread, olives, and pickled vegetables to host a Mediterranean elegant and rustic party.
Loukaniko is a chameleon, as well. Chop it up in small pieces and serve on mezze platters, use it as a sandwich filler, or serve it straight up. With its authentic spice blend, it’s one of the freshest sausages to grill over a summer barbeque.
10. Duck Sausage: A Gourmet Choice
Off the grill gourmet is duck sausage. Rich and buttery, and typically served with brandy or fruit, it’s almost like dessert. Spiced with pork to make it well-balanced, this sausage tastes unique, slightly sweet, and ideal for an evening out on the town.
Chef John’s Duck, Sausage, and Shrimp Gumbo
Equipment
- 1 Large Skillet For browning duck and preparing the roux.
- 1 Large Dutch Oven (approx. 7-9 quart) Essential for simmering the gumbo over a long period.
- 1 Whisk Crucial for continuous stirring during roux preparation.
- 1 Chef’s knife For precise chopping and dicing of ingredients.
- 1 Slotted Spoon or Ladle For skimming fat and serving.
Ingredients
Main
- 1 tablespoon vegetable oil or more as needed
- 2 duck legs
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 pound andouille sausage thickly sliced
- 1 large onion chopped
- 1 cup diced serrano and pasilla peppers
- 1 cup chopped celery
- 4 green onions chopped (Optional)
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper or to taste
- 1 bay leaf
- 1 cup diced fresh tomatoes
- 1 smoked ham hock
- 2 cups water or as needed
- 1 cup pickled okra rinsed and sliced
- 1 pound Gulf shrimp
- 1 pound crawfish tail meat
- 1 tablespoon thinly sliced green onions Optional
Instructions
- Heat oil in a skillet over medium heat. Cook duck legs in hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook until the other side is browned, 3 to 4 minutes. Transfer to a plate, leaving rendered fat in the skillet.
- Whisk 1 cup flour into fat in the skillet, adding enough oil to make a thick and smooth roux. Reduce heat to medium-low and cook, stirring constantly, until roux turns a rich, reddish-brown color, about 40 minutes. Whisk in 2 more tablespoons flour and cook for 2 minutes.
- Whisk in broth, 1 cup at a time, until incorporated. Remove from heat.
- Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes until combined.
- Place ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, then reduce heat to low. Cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally, until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
- Transfer duck legs and ham hock to a large bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and ham hock and return meat to gumbo. Simmer gumbo for 45 more minutes.
- Increase heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onions. Taste and adjust for seasoning. tcali319
Notes
Grilling duck sausage is ideal for its richness. Grills fat to perfection, and meat is tender and juicy. Paired with grilled fruit or wine, duck sausage makes a good backyard barbecue great.
More expensive than other sausages, duck sausage is worth every cent. It’s a showstopper, a indulgence, and an RSVP guarantee to impress guests seeking something unique.
11. Merguez: North African Spice-Stuffed Sausages
Merguez is lamb sausage flavored with North Africa’s pungent spices, such as cumin, coriander, and harissa. Its powerful, smoky flavor is well suited for intense grilling. low-cooked over low heat or burned embers, merguez becomes a succulent, juicy treat.
Merguez also provides a fantastic option if you’re looking to satisfy a halal craving without waiting in line with a bunch of miserable office drones – you can create that amazing street food experience right in your own backyard! The bold, spicy notes from the harissa, combined with the rich lamb and earthy spices, make for an incredibly flavorful grilled sausage. Seriously, try it, it tastes amazing and will make your grill feel like a global culinary hub.
Lamb Merguez Sausage Patties
Equipment
- 1 Mortar and Pestle For grinding spices to a fine paste.
- 1 Large Mixing Bowl For combining lamb and spice paste.
- 1 Large Skillet For cooking the patties.
- 1 Spatula or Tongs For flipping patties during cooking.
- 1 Measuring Spoons For accurate spice measurements.
Ingredients
Main
- 1 teaspoon salt
- ¼ teaspoon fennel seeds
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 3 cloves garlic peeled
- 2 tablespoons harissa or to taste (see Ingredient note)
- 1 tablespoon tomato paste
- 1 pound lean ground lamb
- 1 tablespoon olive oil
Instructions
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Notes
Merguez is more than sausage; it’s an experience. Every bite explodes with heat, spice, and depth, ideal for elevating a casual barbecue into a flavour adventure. Its strong, fiery personality unites people around it, stimulating conversation, laughter, and communal enjoyment. Whether grilling for the masses or cooking a solitary dinner at home, merguez guarantees a taste of the rich culinary culture of North Africa, making each bite a flavour adventure to remember.
12. Linguiça: Smoky Portuguese and Brazilian Icon
Linguiça is traditional Portuguese sausage of smoked paprika, garlic, and pork butt. Savory, smoky, and full-flavored, it’s the sort of sausage that’s a tradition to barbecue in Portugal, Brazil, and wherever Portuguese food is king.
Grilled linguiça has a rich brown outside crust but is juicy on the inside. It’s large enough to serve over rice and beans but great on a bun or cut up for snacks. Peppery flavor perfect for those who love spice.
Linguiça is a party sausage. Large, bold, and steeped in history, it’s a must-have for anyone on the lookout for a deeply personal sausage.
Final Thoughts: Mastering the Summer Sausage Grill
And that’s it twelve sausages to turn your summer grill from bland to beautiful. Each with a distinct personality, from the comfort of Italian and bratwurst to the international twist of Sai Krok Isan or spicy heat of Merguez. To eat them is to travel around the world, from your own back yard.
What’s great about grilled sausages is that they’re not pretentious. They don’t need to be pampered with special care in order to satisfy them the grill does all the work. But with smart choices and creative mixtures, you can turn even the most basic barbecue into a gourmet feast.
So roll out the barbie, invite your mates over, and start messing around with these fantastic sausages. Whether traditional comfort or bold new flavors, there’s a sausage among them that’ll make this summer the one to be remembered.
