How to Avoid Exploding Sausage Syndrome - CHOW Tip

Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage first.

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TRANSCRIPT
To get around having your sausage blow up on the grill and losing all that fat and flavor you need to poach. Poaching is not boiling. Just bringing the water up to a boil and cover it and turn it off and let it sit for ten to twelve minutes. And you can take if straight from the poaching liquid and go right on the grill or on the pan. You've retained all that fat and all that juice. It's going to get crispy on the outside. It's going to be really tasty and everyone's going to love your fat, juicy, plump sausage.