Weber-Stephen Products LLC
Grilling sausages — what you should know (Weber UK)
What this source is
- Authority
- Manufacturer (own product)
- Territories
- UK
- Primacy
- primary
- Commercial interest
- own products
- Retrieved
- 2026-08-15
- State
- Read and citable
Weber UK grills sausages over DIRECT LOW heat at 120 °C for 5-6 minutes a side, starting low and finishing hotter for colour, and warns that letting air into the barbecue pushes the temperature up. The figure is attached to a merguez recipe on the page rather than stated as a general rule, which is recorded as an assumption on the observation rather than smoothed over. BBQHQ models no sausage food yet, so the observation is held until a profile exists for it — the second record in the catalogue (after the IMPS frankfurter footprint) to be blocked by that same absence.
What it may be cited for
Equipment specification, Culinary practice
- Explicitly not safety: A sausage is minced meat and its endpoint is a jurisdictional food-safety figure, not a manufacturer's.
What we recorded from it
“Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side. ... With sausages, you should start with low heat, and then end with a higher heat that will leave a nice sear for taste and colour. ... Minimise the amount of air you let into the barbecue, as too much air will push up the temperature.”
Weber UK grills sausages over direct LOW heat at 120 °C for about 5 to 6 minutes each side, starting low and finishing hotter for colour, and notes that letting air into the barbecue pushes the temperature up.
- What it covers:
- The figure is attached to a merguez recipe on the page rather than stated as a general rule for sausages, which is a narrower claim than the article's title suggests and is recorded as such.
- 120 °C is low for direct heat and is the point of the advice: the article's reasoning is that a sausage heated gradually does not split its casing.
- Endpoint:
- No internal temperature is given anywhere on the page.