Papa Cantella's Blog

How to Get the Most Out of Your Charcoal Grill

Posted by Papa Cantella's on Jun 21, 2017 9:09:00 AM

How to Get the Most Out of Your Charcoal Grill.jpeg

It’s grilling season!

Grilling is one of our absolute favorite ways to cook Papa Cantella’s premium sausage links. It imparts a smoky depth-of-flavor you can’t get through any other method, plus it takes the cooking process outside into the great outdoors.

We prefer charcoal; it’s inexpensive, easy-to-find, and quick to heat. Here’s how to get the most out of your charcoal grill when you’re cooking up some delicious sausage.

Skip the Lighter Fluid
Contrary to popular belief, you don’t need lighter fluid to get your charcoal burning hot. In fact, a charcoal chimney makes it easier to control the burn and involves fewer dangerous chemicals. Simply use newspaper to stuff the chimney, light it, then wait about 25-30 minutes to get the coals to medium heat. You want the grill at around 300-350° for best results.

Prepare Your Sausages
Be careful not to score or cut the casing of raw sausages – it’s holding all the juicy goodness in! If you’re grilling pre-cooked sausage you can score at will, but beware flare ups caused by drips once you make it to the grill. No need to season unless you want to add a sprinkle of salt and pepper; your Papa Cantella’s sausage is already perfectly spiced!

Cook Over Medium Heat
Unlike steaks and some vegetables, you don’t want to sear the outside of your sausage. Links stay moist when grilled over an even medium heat, slowly getting cooked through from the outside in. Don’t worry – the outside of your sausages will still develop a classic deep brown color using this technique. What you’re looking for is caramelization, not char. Use tongs to transfer your sausage to the grill, spacing about once inch apart. Cover the grill while cooking then cook until your sausages reach an internal temperature of 165°.

Serve Up Your Sausages
Once your sausages are cooked through, allow them to rest for about ten minutes before serving so their internal juices can redistribute. We love our links on fresh toasted buns alongside grilled peppers and onions, but we also enjoy them with a bright salad, in a sandwich, or even by themselves! There’s really no wrong way to eat a Papa Cantella’s sausage, especially if you grill it!


What’s your preferred method for charcoal grilling? We love hearing how other grill-fanatics like to cook their favorite meats. Give us a shout on the Papa Cantella’s Facebook page to teach us your tricks!

Topics: Grilling Season, Tips and Tricks