Last Saturday I was passing through the small town of Fredonia, WI and stopped in at Schwai's to see what might be in the meat case, and one of the things I found was some beef summer sausage as big around as a burger bun. Immediately I thought that it'd be fun to grill so I bought 4 pieces, each not quite as thick as the distance to the first knuckle of my little finger.
I put them over direct charcoal heat to get some nice grill marks and a little bit of char.
I topped mine with some horseradish mustard and it was quite good. The heat softened the fat in the sausage so it had a slightly looser texture than if it was cold, and at the same time the spices and seasonings really came out. I would absolutely do this again; the trick is to find sausage large enough to fit the buns so a good alternative would be to use a standard size version along with some small rolls or slider buns.