Cooking sausages on a plancha requires a different approach from grilling them over an open grate. The fat doesn't drip away, the heat is distributed evenly and the meat stays in direct contact with the cooking surface. This allows sausages to cook evenly and develop a deep, crispy outside without drying out too quickly.
A plancha works particularly well for fresh bratwurst, chipolatas or coarse country-style sausages because you have more control over the temperature and cooking process. You avoid burning the sausages over direct flames and can easily prepare several varieties at the same time during a long evening outdoors around the fire.
The combination of fat, heat and steel also creates the characteristic caramelised crust that can be harder to achieve evenly on a traditional grill. Especially on a spacious plancha, there's still plenty of room for onions, bread or vegetables alongside the sausages.
The right temperature for sausages on a plancha
An even temperature is more important than extreme heat. On a plancha BBQ, a medium-hot zone usually works better than cooking at maximum heat. Fresh sausages contain relatively high levels of fat and moisture. If the temperature is too high, the casing can split quickly, causing the juices to escape.
Let the plancha heat up fully first and then make use of different temperature zones. Start the sausages on a gentler part of the cooking surface so they can cook gradually. Then move them briefly to a hotter zone for extra colour and caramelisation.
With thicker sausages, patience works better than constantly turning them. Moving them too often actually prevents a good crust from forming.
Which sausages work best?
Almost any fresh sausage can be cooked on a plancha, but some varieties benefit particularly well from direct contact with the steel. Coarse bratwurst and merguez develop a nicely seared outside while staying juicy inside. Thinner sausages such as chipolatas cook quickly and are ideal when serving several smaller dishes at the same time.
Smoked or pre-cooked sausages require less attention. They mainly need to be heated through and lightly caramelised. Fresh sausages require more control because their fat is gradually released as they cook.
With heavily seasoned sausages, it's a good idea to move excess fat away from the cooking area occasionally. This helps prevent spices and seasoning from burning on the hot surface.
Why a plancha is perfect for social cooking
Sausages are often cooked in larger quantities, and a plancha makes this easier than a traditional grill grate. There's plenty of space to cook several sausages at once without fat dripping directly into the fire.
Larger GrillRing BBQ sets offer the same advantage. The wide cooking surface allows you to keep cooking at a relaxed pace while guests gather around the fire. This is particularly practical during longer evenings, as several ingredients can stay warm at the same time.
Another advantage is that bread rolls, onions or peppers can cook directly alongside the sausages without the need for separate pans or grill grates.
Common mistakes when cooking sausages
The most common mistake is using a cooking surface that's too hot. This can burn the outside before the inside is fully cooked. Fresh sausages in particular need time to cook through properly.
Many people also pierce the casing to prevent sausages from splitting. In practice, this allows fat and moisture to escape, resulting in a drier sausage.
Using a wet or cold plancha also gives poorer results. Let the steel heat up fully before adding the meat. This creates immediate contact heat and helps prevent the sausages from sticking to the surface.
Combining heat with wood-fired flavour
A plancha mainly transfers heat directly through the steel, but the flavour of the wood fire is still present as fat and meat juices evaporate around the fire. With a fire bowl BBQ, you often get a little more smoke around the cooking surface, especially when fat reaches hotter areas of the steel.
If you prefer a stronger wood-fired flavour, let hardwood such as oak or beech burn steadily. Too many flames make the temperature less stable and increase the chance of burnt spots on the meat.
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