How to roast sausages on the barbecue, without bursting and keeping them juicy

1. Preparing the barbecue: light the charcoal and let it burn a little, until it turns to white ash. Spread the charcoal evenly to create an even layer of heat.
2. Create a direct and indirect heat zone: Create a direct heat zone and an indirect heat zone on the grill. Place the sausages in the indirect heat zone, away from the flame, direct heat, to prevent them from burning and bursting.
3. Oil the sausages: Brush the sausages with a little vegetable oil or butter to help prevent them from sticking to the grill.
4. Cook the sausages slowly: Place the sausages on the grill and cook them slowly over medium to low heat. This will help ensure they are juicy and cooked evenly.
5. Carefully turn the sausages: use silicone tongs to carefully turn the sausages. Avoid using forks or skewers, which can pierce the sausage and cause it to lose its juices.
6. Check the internal temperature: Use a thermometer to check the internal temperature of the sausages. They will be ready as soon as they reach an internal temperature of 71°C.
7. Let the sausages rest: after removing the sausages from the grill, let them rest for a few minutes before cutting them. This will help distribute the juices evenly and keep the sausages juicy.

By following these good manners, you can cook fresh sausages on a charcoal grill that will be juicy and flavorful.