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.

为直接中高热量设置烤架。对于木炭，准备好一个冷却区以处理冒火。将油润的香肠放在热侧。 预先水煮：4–6 分钟每侧，转动一次。在每侧翻转前约 2 分钟后旋转 90° 以获得网格痕迹。 生至烧烤：7–10 分钟每侧，偶尔转动。切片或对半的熏制香肠：6–8 分钟总计，转动以标记所有侧面。 总时间：12–18 分钟，具体取决于厚度和启动温度。间接方法：移至冷却侧，盖上通风口打开，20–30 分钟，转动一次，直到中心读取 71°C。 如果冒火发生，立即将香肠移至冷却区。不要按它们。尽可能保持盖子关闭。

Insert an instant-read thermometer into the thickest sausage — it should read 71°C. 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 Push a metal skewer into the center; it should feel hot when withdrawn.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.