It may seem like a no-brainer, but there’s a special art to cooking hot dogs and sausages on your George Foreman grill. If you do it right with quality, there isn’t a ball park or burger joint in the country that can beat the look and taste of your home-cooked dogs.
So how do you cook the perfect sausage or hot dog? Just follow these simple steps:
- Prior to cooking, use a paring knife to cut several small diagonal lines down two sides of the sausage or hot dog—basically, what will be the top and bottom of the cooked piece. Although sausages and hot dogs typically don’t split when cooked on a grill, they can if they’re cooked for long enough, so this helps prevent splitting for better looking meat once you’re done cooking.
- Place on the grill, laying each piece diagonal to the ribs on the grill plates. Many people use the grill ribs as kind of a holder to keep the meat in place once they close the top plate, but you end up with funky grill marks running down the both sides of your sausage. While laying them across the plate won’t work because they roll down the slope, laying diagonally gives you the best of both worlds—the dogs stay in place and the grill marks look great.
- When cooking is complete, remove all the dogs at once. This seems like common sense, but often people will dress each hot dog as they take it off the grill, which means the last one removed actually ended up cooking (on the bottom at least) about a minute or two more than the first one that you served. Removing all of the meat to a plate right as the timer goes off ensures better, more consistent results and helps avoid overcooking.