On 18-Aug-2011, "Bob-tx" <No Spam no contact> wrote:

> We like the sausage links, the ones about as big around as a shovel
> handle,
> and in the shape of the letter C. They come in various flavors, and make
> good snacks.
>
> They are precooked, but I put them on the gas grill for a bit - until they
>
> get good grill marks and puff up a little. I don't really know why
> grilling
> them a little seems to really enhance their flavor, but it does.
>
> Any idea?
>
> Bob-tx

That flavor enhancement that you're trying to put a name to is called
the "Maillard Reaction". Technically it is the carmellization of natural
sugars in the surface of the meat which alters the taste. To some
extent, this is evident with any foodstuff which contains natural sugar.
I routinely brown the ingredients that I use to make vegetable and
meat stocks because I like the flavor enhancement achieved by doing
so.

--
Brick(Too soon old and too late smart)