BBQ Sausage (Printable)
Smoky grilled sausages brushed with a tangy barbecue glaze, caramelized on the grill and served with favorite toppings.
# What You'll Need:
→ Meats
01 - 8 pork or beef sausages (approx. 18 oz)
→ 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)
# Steps:
01 - Set a grill or barbecue to medium heat for even cooking.
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 thoroughly until smooth.
03 - Arrange sausages on the preheated grill. Cook for 10 to 12 minutes, turning with tongs to brown evenly and ensure thorough heating.
04 - During the final 5 minutes of grilling, generously brush sausages on all sides with prepared BBQ sauce. Turn frequently to achieve a caramelized glaze.
05 - Serve sausages hot, in buns if desired, with additional sauce and preferred garnishes such as onions, pickles, or coleslaw.
# Expert Advice:
01 -
- The smoky, caramelized crust from grilling with real barbecue sauce is an unbeatable upgrade from plain sausages.
- It’s wildly adaptable—once you know the basics, the sausages and toppings can change with the occasion or whim.
02 -
- I once let the heat get too high and ended up with charred outsides and cold insides—steady, medium heat truly matters.
- Basting only at the end keeps the sugar in the sauce from burning before the sausages are fully cooked.
03 -
- If the sauce starts to scorch, lift the sausages off direct heat and finish glazing over the cooler side.
- A quick toasting of the buns on the grill makes the whole meal pop and holds up better to saucy sausages.