OK, so this time you take it to the opposite extreme,
cooking the sausage the entire way through on the
cooler side of the grill. You get a tiny bit of
browning, with no bursting at all, and when you pull
it off the heat, it looks plump and juicy as can be—
but within moments, it deflates like a sad balloon, a
wrinkled, dry shell of its former self.What happened: With not enough heat, by the time
you get any significant browning on the exterior, the