BBQ Sausage (Printable Version)
Smoky grilled sausages basted with tangy barbecue glaze, ready in 30 minutes for casual cookouts and gatherings.
# What You Need:
→ Meats
01 - 8 pork or beef sausages (approximately 1.1 pounds)
→ BBQ Sauce
02 - 1/2 cup tomato ketchup
03 - 2 tablespoons apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 1 tablespoon Worcestershire sauce
06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground black pepper
→ To Serve
10 - 4 hot dog buns (optional)
11 - Sliced onions (optional)
12 - Pickles (optional)
13 - Coleslaw (optional)
# Directions:
01 - Preheat grill or barbecue to medium heat for even cooking.
02 - In a mixing bowl, thoroughly whisk together tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper until smooth.
03 - Place sausages on the grill. Cook for 10 to 12 minutes, turning frequently, until evenly browned and fully heated through.
04 - During the last 5 minutes of grilling, brush sausages generously with BBQ sauce, turning to coat all sides for a glossy, caramelized finish.
05 - Serve sausages hot, in buns if desired, accompanied by extra BBQ sauce and selected toppings such as onions, pickles, or coleslaw.
# Expert Advice:
01 -
- The BBQ sauce caramelizes on the sausages into a sticky, smoky glaze you’ll want to lick off your fingers.
- You can riff endlessly—try spicy sausages or go gluten free with ease, and it never loses its crowd-pleasing charm.
02 -
- If the grill is too hot, sausages split and the juicy insides escape (learned that after one distressing barbecue incident).
- Adding the sauce too early burns the sugars; wait until the end so it sticks without scorching.
03 -
- Rest your sausages off the heat for two minutes so juices stay put when you bite in.
- If the weather turns, you can broil everything in the oven—it’s not quite the same, but the sauce still delivers that smoky kick.