BBQ Sausage with Tangy Glaze (Printable)
Smoky grilled sausages basted with tangy BBQ glaze, ready in 30 minutes—serve in buns with slaw or pickles.
# 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)
# How-To Steps:
01 - Preheat the grill or barbecue to a medium setting.
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 blended.
03 - Arrange sausages on the heated grill. Cook for 10 to 12 minutes, turning frequently to ensure even browning and thorough heating.
04 - During the final 5 minutes of grilling, use a basting brush to coat the sausages generously with BBQ sauce. Turn regularly to allow the glaze to caramelize on all sides.
05 - Serve sausages hot, in buns if desired, accompanied by extra BBQ sauce and your choice of sliced onions, pickles, or coleslaw.
# Expert Advice:
01 -
- The snappy sausages soak up the tangy, smoky sauce better than most backyard mains.
- Simple to prep yet always impressive, these are the hero of spontaneous get-togethers.
02 -
- Never rush brushing on the sauce—a too-hot grill can burn it before it sticks, and patience rewards you with glossy, caramelized skins.
- Letting the sausages rest just a minute or two before serving keeps all their juices from running onto your plate instead of into that first bite.
03 -
- Lid down for a couple of minutes after saucing gives unbeatable flavor and keeps sausages juicy.
- A sprinkle of chopped herbs over the finished dish wakes up all the flavors just before serving.