BBQ Sausage (Printable)
Smoky grilled sausages basted with tangy barbecue glaze, perfect for cookouts and casual 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 black pepper
→ To Serve
10 - 4 hot dog buns (optional)
11 - Sliced onions, pickles, coleslaw (optional)
# How to Make It:
01 - Preheat a 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, whisking until well blended.
03 - Arrange sausages on the preheated grill. Cook for 10 to 12 minutes, turning with tongs frequently to ensure even browning.
04 - During the final 5 minutes of grilling, baste sausages generously with the barbecue sauce, turning to coat on all sides until caramelized.
05 - Serve sausages hot, in buns if desired, accompanied by additional barbecue sauce and optional toppings such as sliced onions, pickles, or coleslaw.
# Expert Tips:
01 -
- That glossy homemade BBQ sauce caramelizes right onto the sausages and guarantees everybody goes in for seconds.
- Clean-up is a breeze and it’s so forgiving, you don’t need to be a grill master to pull it off.
02 -
- The biggest disaster I ever had was using high heat and splitting every sausage open—go gently with the flame.
- Saucing them too soon leads to burned sugar, so always wait until the very end to brush them on.
03 -
- If you want the mid-grill sauce to cling even better, poke the sausages with a fork before basting to let the flavor in—but watch out for flare-ups.
- Brushing some sauce inside the bun before loading up makes every bite extra saucy and never dry.