BBQ Sausage (Printable Version)
Smoky grilled sausages basted with tangy BBQ glaze; serve with buns, onions, pickles or coleslaw.
# 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 black pepper
→ To Serve
10 - 4 hot dog buns (optional)
11 - Sliced onions (optional)
12 - Pickles (optional)
13 - Coleslaw (optional)
# How-To:
01 - Preheat grill or barbecue to medium heat.
02 - In a mixing bowl, combine tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until fully blended.
03 - Arrange sausages on the preheated grill. Cook for 10 to 12 minutes, turning frequently, until evenly browned and thoroughly heated.
04 - During the final 5 minutes of grilling, brush sausages with prepared barbecue sauce, turning to caramelize all sides evenly.
05 - Remove sausages from grill. Serve hot in buns if desired, accompanied by remaining barbecue sauce and selected toppings.
# Expert Hints:
01 -
- Basting the sausages gives them that perfect caramelized coating everyone asks about.
- It’s the easiest way to look like a grill master without a complicated ingredient list or stress.
02 -
- Once, I slathered the sauce on too soon and it turned black before the sausages cooked through—wait until the end for that sticky finish.
- Letting the sausages rest for 2 minutes off the heat keeps the juices inside and saves your hands from a surprise squirt.
03 -
- If you’re short on time, stab the sausages lightly with a fork before grilling—they cook through faster without bursting.
- A silicone basting brush won’t melt, so you can slather on the sauce worry-free.