BBQ Sausage (Printable)
Smoky grilled sausages brushed with tangy BBQ glaze, caramelized on the grill and served with buns and toppings.
# 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)
# How to Make It:
01 - Set grill or barbecue to medium heat and allow to preheat.
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 smooth and blended.
03 - Arrange sausages on the grill and cook for 10 to 12 minutes, turning regularly, until evenly browned and cooked through.
04 - Brush sausages generously with the prepared BBQ sauce during the last 5 minutes of grilling, rotating to caramelize all sides.
05 - Serve sausages hot, in buns if desired, topped with extra BBQ sauce, sliced onions, pickles, or coleslaw.
# Expert Advice:
01 -
- The barbecue sauce caramelizes into a sticky glaze that clings to every bite—it’s the part people always ask about.
- This is my go-to for cookouts because everyone can build their sausage the way they like, stress-free.
02 -
- Rushing the grill means dry sausages—keep the heat medium and stay patient for juicy results.
- I used to sauce early, but found waiting until the last few minutes keeps the glaze from burning and gives the best flavor.
03 -
- Letting sausages rest, even for two minutes, keeps juices sealed inside and stops them from drying out on the plate.
- Mix a drop of honey into the sauce for extra caramelization if you like things sweeter.