BBQ Sausage with Sauce (Print version)
Smoky grilled sausages brushed with tangy BBQ glaze, caramelized and served with buns and classic sides.
# What you'll 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)
# Method:
01 - Set a grill or barbecue to medium heat to prepare for 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 well until smooth.
03 - Arrange sausages on the grill and cook for 10 to 12 minutes, turning frequently to ensure even browning and thorough heating.
04 - During the final 5 minutes of grilling, baste sausages generously with prepared barbecue sauce. Turn sausages regularly to caramelize all surfaces.
05 - Serve sausages hot with extra barbecue sauce, optionally in hot dog buns and garnished with sliced onions, pickles, or coleslaw.
# Expert advice:
01 -
- When you brush those sausages with homemade sauce and watch it caramelize, you’ll understand why this became my top cookout trick.
- It’s endlessly customizable for everyone (and I promise, gluten-free swaps go unnoticed if you pick quality ingredients).
02 -
- Once, I left the sausages unattended for a minute too long and the casings split—always keep a watchful eye to avoid heartbreak.
- Marinating the sausages in sauce before grilling delivers deeper flavor and that’s how I won over a stubborn skeptic in my family.
03 -
- Turn the sausages often and never walk away—flare-ups can sneak up fast and scorch your hard work.
- A light coat of oil on the grill grates keeps everything from sticking and tearing (I learned that one after a couple close calls).