BBQ Sausage (Printer-Friendly)
Smoky grilled sausages basted in tangy BBQ sauce—quick, charred, perfect for summer cookouts.
# What You’ll Need:
→ Meats
01 - 8 pork or beef sausages (approximately 18 ounces)
→ 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)
# 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 ground black pepper. Whisk until smooth.
03 - Arrange sausages on the grill. Cook for 10 to 12 minutes, turning frequently with tongs until evenly browned and fully heated through.
04 - During the last 5 minutes of cooking, brush sausages generously with prepared BBQ sauce using a basting brush, turning them to coat and caramelize all sides.
05 - Serve sausages hot, in buns if desired. Top with additional BBQ sauce and your choice of sliced onions, pickles, or coleslaw.
# Helpful Hints:
01 -
- The sausages soak up smoky, tangy flavors in minutes, making grilling far more exciting.
- It's endlessly adaptable, whether you're cooking for meat-lovers, kids, or using plant-based swaps.
02 -
- If you add sauce too early, it can burn fast, so wait until sausages are almost cooked before glazing.
- Brushing the sauce in thin layers helps create a deep, lacquered crust—rushing leads to patchy spots.
03 -
- Slather on the sauce in two or three light coats instead of one heavy brush for the glossiest finish.
- Let the sausages rest a few minutes before serving—they’ll be juicier and easier to handle.