BBQ Sausage (Printable)
Smoky grilled sausages brushed with tangy barbecue glaze, ready in 30 minutes for effortless summer cookouts.
# What You 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 black pepper
→ To Serve
10 - 4 hot dog buns (optional)
11 - Sliced onions, pickles, or coleslaw (optional)
# Steps:
01 - Preheat a gas or charcoal grill to medium heat.
02 - Combine tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper in a mixing bowl. Whisk until fully blended.
03 - Place sausages on the grill and cook for 10 to 12 minutes, turning frequently, until the exterior is evenly browned and the sausages are thoroughly heated.
04 - During the final 5 minutes of grilling, brush sausages generously with barbecue sauce, rotating to ensure all surfaces caramelize evenly.
05 - Transfer sausages to plates or serve in buns with additional barbecue sauce and preferred toppings such as sliced onions, pickles, or coleslaw.
# Expert Advice:
01 -
- No one expects how fast these sausages disappear—always faster than I expect.
- The tangy-sweet glaze caramelizes beautifully and makes even average sausages unforgettable.
02 -
- If you rush the grilling, the sausages can split and lose their juiciness—patience really pays off.
- Brushing the sauce on too early will burn the sugar before the meat is done; wait for those last few minutes.
03 -
- Marinate the sausages in a bit of sauce beforehand—the flavor goes deeper and grilling feels more relaxed.
- A basting brush with silicone bristles spreads the sauce evenly and won&apost scorch.