An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More
Learn

How to Grill Hot Dogs & Sausages

Easy to make and fun to eat, there’s nothing more crowd-pleasing than charcoal-grilled hot dogs and sausages. Just a few simple steps and some must-know info, and you’ll be grilling them perfectly every time. You’ve got this — let’s get started!

What You’ll Need

Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to make sure your hot dogs and sausages are done.

Fuel and Tools
Ingredients
  • Hot Dogs of Your Choice
  • Sausages of Your Choice (Bratwurst, Italian, Pork, Chicken, Turkey and More)
  • Cooking Oil
  • Parboiling Method for Sausages: 2 Cans of Beer (Pale Lagers Work Best), Broth or Water
  • Optional: Buns, Sauerkraut, Sautéed Onions and Bell Peppers, Condiments of Your Choice

How to Prep

  • Grilling hot dogs and sausages is so simple, you can get right to the grill!

How to Prep

How to Build Your Fire

  • Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
  • Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
  • Coals should be at Medium Heat — around 400°F. How to control the heat when grilling with charcoal.
  • Add the grate and let it heat up.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly. This will help prevent the hot dogs and sausages from sticking to the grate. For more details, see How to Prep a Charcoal Grill.

How to Build Your Fire

Get Grilling

Classic Grilled Hot Dog

  • Place your hot dogs directly over the coals on the hot side of the two-zone fire.
  • Set them down perpendicular to the grate to create nice grill marks, and to make it easy for you to roll and rotate them to avoid burning. Watch them closely, and keep them moving.
  • Once your hot dogs are nicely browned and covered with grill marks, move them to the cool side of the grill to finish heating. Your hot dogs are fully heated when they reach an internal temperature of 160°F. This should take about 5–7 minutes, depending on the size of your hot dogs.
  • For an extra layer of flavor, brush your hot dog buns with oil and place them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
  • Add your favorite toppings and you’re good to go!

Classic Grilled Hot Dog

Get Grilling

Butterflied Grilled Hot Dog

  • The butterfly method almost doubles the hot dog grilling surface, so you get more char.
  • Simply slice your hot dogs right down the middle, but don’t cut completely through (imagine an opened book).
  • Place the hot dogs on the grate, directly over the coals, cut-side down, for about 3 minutes.
  • Flip them over and cook for about 2 minutes.
  • When you place your hot dogs in buns, see how conveniently the split area easily holds your favorite condiments.

Butterflied Grilled Hot Dog

Get Grilling

Grill-Only Method for Sausages

  • Lightly coat your sausages with cooking oil.
  • Place them on the cooler side of the grill. Cook for 8 to 10 minutes and flip them halfway through.
  • Next, move the sausages to the warmer side of the grill, directly over the coals.
  • Grill them for about 2 to 3 minutes on each side, until they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages.
  • Please keep in mind that sausages made from poultry may cook more quickly than sausages, like brats, that are usually made from pork.
  • To retain the delicious juices, rest the sausages for a few minutes before serving.

Grill-Only Method for Sausages

Get Grilling

Parboiling Method for Sausages

  • Place a large, grill-safe pan on the grate. Pour 2 cans of beer or 24 ounces of water or broth into the pan and add your sausages. If using beer, any beer will do, but pale lagers work best.
  • Boil in the liquid bath for 10 to 15 minutes, or until the sausages turn white.
  • Once your sausages are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks everyone loves.
  • Move the pan over to the cool side of the grill and remove the sausages, placing them directly over the coals.
  • Watch your sausages closely, and rotate them to avoid burning. You want even grill marks on all sides. This should take about 5 minutes.
  • Cook your sausages until they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages.
  • Please keep in mind that sausages made from poultry may cook more quickly than sausages, like brats, that are usually made from pork.

Parboiling Method for Sausages

The Finish

  • You can serve your hot dogs immediately, right off the grill.
  • To retain the delicious juices of your sausages, let them rest for a few minutes before serving.
  • Enjoy!

    Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

    For safe meat and other food preparation, reference the USDA website.

The Finish