BBQ Sausage (Printable Version)

Smoky grilled sausages brushed with tangy BBQ sauce, ideal for summer cookouts and casual gatherings.

# What You'll Need:

→ Meats

01 - 8 pork or beef sausages (about 1.1 lbs)

→ 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 the 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 black pepper. Whisk until thoroughly blended.
03 - Arrange sausages on the grill. Cook for 10 to 12 minutes, turning frequently with tongs, until the sausages are evenly browned and fully heated.
04 - During the final 5 minutes of grilling, apply the prepared barbecue sauce generously to each sausage using a basting brush. Rotate sausages to evenly caramelize all surfaces.
05 - Serve sausages hot in buns if desired, with extra barbecue sauce and favorite toppings such as onions, pickles, or coleslaw.

# Expert Suggestions:

01 -
  • The sauce bubbles up sticky-sweet and coats every inch of sausage, and you get to swipe it on yourself—no secret ingredient, just real flavor you control.
  • BBQ sausages turn any casual night into a summer memory without the hassle or need for culinary pyrotechnics.
02 -
  • Trying to rush the grilling or saucing leads to burnt outsides and under-flavored middles—embrace patience for best results.
  • Letting the sausages rest for a minute before serving keeps all the juices from escaping with the first bite.
03 -
  • If the grill flares, move sausages aside briefly to a cooler spot—char is good, but burnt is not.
  • Double the sauce and use leftovers for roasted veggies or chicken later in the week.

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