Fill it with the same Sicilian sausage the family has been making since 1923.
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Take the Grillers straight from the fridge to a medium grill. No oil, no scoring, no pricking — the casing holds the juice in, and puncturing it is how you end up with a dry link. Give them room; crowding steams them.
Cook 12–14 minutes, turning every few minutes for an even char. Resist the urge to press them down — that pushes out the fat carrying all the fennel and pepper. You're after a deep, blistered colour and an internal temperature of 160°F.
Pull them off and leave them two or three minutes before cutting. The juices settle back through the meat, and you get the snap when you bite. Serve in a roll, sliced into sauce, or straight off the board.
The Sunday classic. Char the Grillers, slow-cook peppers and onions until sweet, pile it all into a crusty roll.
Brown the links, then let them simmer down in tomatoes all afternoon. The one that fills the house with the smell.
A weeknight answer. Crumble, crisp, toss through rigatoni with a splash of pasta water and plenty of pecorino.
