|Selection of sausages|
Cooked sausages like veal bratwurst or Cervelat should be slit. However, slitting the sausage does not mean slicing it up, but simply making barely visible incisions at a distance of 5 mm from one another. This way the sausage can rise when it is grilled, without tearing. A torn sausage is too dry. Raw sausages like pork bratwurst and Luganighe should not be slit, since the fat can drain when grilled and the pressure in the sausage does not increase so much that it can tear.
Place the sausages in a preheated barbecue and, depending on the type of sausage, grill them indirectly on the rack at 200 °C for about 10 to 15 minutes, without turning. The sausages will now be extremely hot.