Don’t prick the sausages. Cook them slow.

Use indirect heat and turn them every couple of minutes.

Bursting happens because the inside gets too hot, too fast. The casings can’t hold the pressure, so they pop. Pricking them just lets all the juice run out. Dry, sad sausages.

Cook them over medium-low heat, off to the side of the coals or burner. Lid on. Turn every 3–4 minutes. Takes about 20 minutes this way. You get even cooking, no flare-ups, and the fat renders instead of exploding.

If you’re in a hurry, parboil or simmer in beer for 5 minutes first, then finish on the grill. That’s cheating but it works.

Sausages reward patience.