BBQ Sausage with Tangy Glaze (Printable Version)
Smoky grilled sausages basted with a tangy barbecue glaze, caramelized on the grill and served with buns or hearty sides.
# Ingredient List:
→ 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 ground black pepper
→ To Serve
10 - 4 hot dog buns (optional)
11 - Sliced onions, pickles, or coleslaw for topping (optional)
# Directions:
01 - Preheat grill or barbecue to medium heat.
02 - Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper in a bowl; whisk thoroughly.
03 - Arrange sausages evenly on the grill and cook for 10 to 12 minutes, turning frequently for even browning and thorough heating.
04 - Brush sausages generously with barbecue sauce during the last 5 minutes of grilling, turning to achieve a caramelized coating on all sides.
05 - Serve hot sausages in buns if desired, accompanied by additional barbecue sauce and preferred toppings.
# Expert Tips:
01 -
- No fancy steps or tricks: just smoky, juicy sausages and a sticky BBQ glaze that wins over everyone.
- It works for relaxed backyard gatherings or spontaneous weeknight cravings when you want something crowd-pleasing and unfussy.
02 -
- If you rush the grilling, you'll end up with burnt skins and raw middles—slow and steady delivers the best texture.
- Letting the sausages rest for a couple of minutes before serving makes them juicier and easier to handle.
03 -
- If your sausages are very thick, poke them a couple times with a fork to prevent bursting.
- Basting in stages—not just at the end—means more flavor in every bite.