BBQ Sausage with Tangy Glaze (Printable View)
Smoky grilled sausages brushed with tangy BBQ glaze; quick, crowd-pleasing fare for cookouts and weeknight grills.
# Ingredient List:
→ Meats
01 - 8 pork or beef sausages (approx. 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 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 - Heat the grill or barbecue to a medium temperature to ensure even cooking.
02 - In a mixing bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until the mixture is smooth and fully blended.
03 - Place sausages on the hot grill. Cook for 10 to 12 minutes, turning regularly with tongs to achieve uniform browning and thorough heating.
04 - Brush sausages generously with barbecue sauce during the last 5 minutes of grilling, turning frequently to glaze and caramelize all sides.
05 - Arrange cooked sausages in buns if desired, garnishing with additional barbecue sauce, onions, pickles, or coleslaw to taste. Serve immediately.
# Expert Suggestions:
01 -
- The tangy, caramelized BBQ glaze makes humble sausages taste like a backyard treat you won't want to share.
- You can tweak the heat or sweetness, so every batch feels a little bit your own.
02 -
- If you brush the sauce on too soon, it’ll burn before the sausages are cooked through; wait for those last five minutes.
- Letting finished sausages rest for a minute or two keeps the juices from running out with the first cut.
03 -
- Stir a splash of the sausage’s grill juices into extra sauce for bonus flavor.
- Rotate sausages often for the snappiest, most even crust.