It's an age old dilemma.

You've got the grill fired up, you crack open a cold one and throw some sausages on the grill. All's well at your summer barbecue until tragedy strikes. Your sausages burn on the outside or crack before they can even cook all the way through.

Fear not, noble griller!

Here's a method from the good people at seriouseats.com that is guaranteed to produce some fantastic sausage.

The recipe prescribes a poaching method, simmering your sausages in a disposable aluminum pan right on your grill top until they cooked through before finishing them on the grill to get a nice char.

I'm not sure about you, but I'm going to give it a whirl this summer.

Got any grilling tips or secrets that you're willing to divulge? Share them in the comments!