Quote Originally Posted by Patler View Post
Yup, me too. I "tend" them on the grill carefully, to get them thoroughly browned all around without rupturing the casing. I roll them frequently and almost continuously at the end. If you can prevent them from bursting open, or at least delay it from happening until very near the end, you eliminate grease flareups, and keep them deliciously juicy.
My grill has an upper rack. That's where I always grill sausages, as well as portabella and veggie burgers. I put them on the rack right after I start the grill. That way I can grill other things on the main level when the grill gets to 350 and never burn/char/pop the brats.