Optional: poach thick fresh sausages (bratwurst, Italian) in 3 parts beer to 1 part water for 4–5 minutes over medium heat to partially cook through and cut flare-up risk. Skip poaching and plan for longer grill time if preferred. Pat dry, drain on a rack. Lightly brush all sides with neutral oil before grilling. Charcoal: light chimney, wait for gray ash on coals. Gas: preheat on medium-high at least 10 minutes. Clean and oil the grate just before cooking.

Set up the grill for direct medium-high heat. For charcoal, keep a cooler zone ready for flare-ups. Place oiled sausages on the hot side. Pre-poached: 4–6 min per side, turning once. Rotate 90° after 2 min on each side for crosshatch marks. Raw to grill: 7–10 min per side, turning occasionally. Sliced or halved smoked sausages: 6–8 min total, turning to mark all sides. Total time: 12–18 min depending on thickness and starting temp. Indirect method: move to cooler side, cover with vents open, 20–30 min, turning once, until center reads 160°F. If flare-ups occur, move sausages to the cooler zone immediately. Do not press down on them. Keep the lid closed as much as possible.

Insert an instant-read thermometer into the thickest sausage — it should read 160°F. No thermometer? Push a metal skewer into the center; it should feel hot when withdrawn. Casing should be crisp, browned, and may split slightly. Transfer to a plate and rest at least 3 minutes before cutting or serving. Cutting too early causes juices to run out and leaves sausages dry. Serve with mustard, relish, or your preferred condiments.