BBQ Sausage Smoky Tangy (Print)
Smoky grilled sausages basted in a tangy BBQ glaze, ready in 30 minutes for gatherings.
# What You’ll Need:
→ Meats
01 - 8 pork or beef sausages (about 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:
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 fully combined.
03 - Place sausages directly on the grill. Cook for 10 to 12 minutes, turning frequently to ensure even browning and to heat through.
04 - During the last 5 minutes of grilling, brush sausages generously with the prepared BBQ sauce, turning to caramelize all sides.
05 - Serve sausages hot, in buns if desired, accompanied by extra BBQ sauce and preferred toppings such as sliced onions, pickles, or coleslaw.
# Expert Tips:
01 -
- Each bite packs a smoky-sweet kick, and you can make the sauce exactly how you like it.
- This is the kind of dish that lets you linger around the grill with friends and never feel rushed.
02 -
- Tongs are your best friend—forks will only pierce the sausages and let all the juiciness escape.
- Brushing on the sauce too early makes it burn, so always wait until the last few minutes.
03 -
- If you want extra depth, marinate the sausages in a bit of the BBQ sauce for half an hour before grilling.
- Using smoked paprika instead of regular makes all the difference for authentic barbecue essence.