BBQ Sausage, Smoky Tangy (Printer-friendly)
Grilled sausages brushed with tangy BBQ sauce, caramelized for smoky, savory bites — perfect for cookouts.
# What you'll need:
→ Meats
01 - 8 pork or beef sausages (approximately 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)
# Method:
01 - Preheat the grill or barbecue to medium heat.
02 - In a mixing bowl, whisk together tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper until well combined.
03 - Arrange sausages evenly on the grill. Cook for 10 to 12 minutes, turning frequently, until they are browned and fully heated.
04 - During the last 5 minutes of grilling, brush sausages generously with BBQ sauce, rotating to caramelize all sides.
05 - Serve sausages hot in buns if desired, accompanied by additional BBQ sauce and preferred toppings.
# Expert Tips:
01 -
- The sweet, tangy barbecue glaze caramelizes beautifully, almost like a secret trick for extra flavor.
- It’s wildly adaptable—swap in your favorite sausages or load up on toppings to suit everyone.
02 -
- If you flip the sausages too little, they can scorch outside and stay cold in the middle—turn often for perfect results.
- Letting the sauce caramelize instead of burning was the game-changer; I hold back with sauce until those last minutes now.
03 -
- Lid down on the grill helps the heat circulate for even cooking.
- Brushing the sauce on in layers during the final minutes means more flavor in every bite.