3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
2 tsp Whole Yellow Mustard
1 Tbsp. Fennel Seed
3 Bay Leaves
About 1 tablespoon Olive Oil (try the Garlic Olive Oil or Chipotle Olive Oil)
Mustard, for serving
Prick each sausage a half-dozen times with a needle or a fork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer, bay leaves, mustard seeds, fennel, and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
Set up the grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
Make sure to grab extra oil to spread across your buns to toast on the grill for an extra crunch!
If you’re not able to grill immediately after poaching, go ahead and poach long enough so the sausages are cooked thru and reheat at grilling destination!