BBQ Sausage (Print version)

Smoky grilled sausages brushed with tangy BBQ glaze, caramelized on the grill and ready with buns or sides.

# What goes in:

→ 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 light 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)

# Cooking steps:

01 - Preheat the grill or barbecue to medium heat.
02 - In a mixing bowl, combine tomato ketchup, apple cider vinegar, light brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and ground black pepper. Whisk until fully blended.
03 - Position sausages on the grill and cook for 10 to 12 minutes, turning frequently, until evenly browned and heated through.
04 - During the final 5 minutes of grilling, baste sausages generously with prepared barbecue sauce. Continue turning to caramelize all sides.
05 - Serve sausages hot in buns if desired, accompanied by extra barbecue sauce and selected toppings such as onions, pickles, or coleslaw.

# Tips from flavorandfeast:

01 -
  • Letting the barbecue sauce caramelize gives every bite an irresistible sweet-smoky kick that’s impossible to fake.
  • This is my go-to party trick because it’s so easy to throw together and everyone ends up crowding around the grill wanting just one more.
02 -
  • If you try to rush the grilling, you’ll wind up with burnt outsides and cold centers—patience truly pays off here.
  • Once I started letting the sauce go on only in the last few minutes, I finally got that perfect caramelized coating instead of a burnt mess.
03 -
  • Let your sausages rest for a few minutes after grilling so the juices stay locked in.
  • Marinating in the BBQ sauce for thirty minutes kicks the flavor up and makes all the difference.

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