BBQ Sausage with Tangy Glaze (Printable)
Grilled smoky sausages glazed with tangy BBQ sauce and caramelized on the grill, served with buns or coleslaw.
# What You Need:
→ Meats
01 - 8 pork or beef sausages (approximately 1.1 lb)
→ 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:
01 - Set a grill or barbecue to medium heat and allow it to preheat thoroughly.
02 - In a mixing bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper until smooth.
03 - Position the sausages evenly on the grill. Cook for 10 to 12 minutes, turning frequently, until evenly browned and fully cooked.
04 - Brush the sausages with the prepared BBQ sauce during the final 5 minutes of grilling, continuing to turn to ensure all sides are caramelized.
05 - Serve sausages hot, optionally in buns, accompanied by additional BBQ sauce and your choice of sliced onions, pickles, or coleslaw.
# Expert Hints:
01 -
- Your neighbors might wander over when they smell that grill, so keep a few extra sausages on hand just in case.
- This recipe is practically foolproof, and it turns a handful of pantry staples into something company-worthy.
02 -
- If you apply the BBQ sauce too early, the sugars will burn and give you a bitter crust instead of sticky goodness.
- Marinating the sausages in the sauce for half an hour before grilling changed the depth of flavor more than I expected.
03 -
- If you find your sausages bursting during grilling, try pricking each one with a toothpick a single time—enough to vent, not bleed them dry.
- Leaving a little extra sauce for dipping makes for a sticky, happy table.