BBQ Sausage Smoky Grilled (Print Version)

Smoky grilled sausages brushed with tangy barbecue sauce, caramelized on the grill; serve with buns and pickles.

# 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 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 a grill or barbecue to medium heat.
02 - In a mixing bowl, combine tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and ground black pepper. Whisk until fully blended.
03 - Place sausages on the grill grate. Cook for 10 to 12 minutes, turning frequently with tongs, until thoroughly browned and heated through.
04 - During the final 5 minutes of grilling, brush sausages generously with the prepared BBQ sauce. Continue to turn and baste to ensure an even glaze on all sides.
05 - Serve sausages hot, either in buns or on their own, accompanied by additional BBQ sauce and your choice of sliced onions, pickles, or coleslaw.

# Expert Tips:

01 -
  • The sausages turn sticky and glossy with the homemade BBQ sauce—a trick that’ll have everyone asking how you did it.
  • You can tweak the sausage or toppings depending on what’s in the fridge, making it practically foolproof for last-minute gatherings.
02 -
  • If you crank up the heat too high, you’ll burn the sausages outside before they finish cooking through.
  • Brushing the sauce on too early makes it char instead of caramelize—it’s worth the wait for those glossy edges.
03 -
  • Don’t skip the step of rotating sausages often—it’s the secret behind an evenly charred outside and a juicy center.
  • A bit of chopped fresh parsley sprinkled at the end makes the platter look and taste extra fresh.

Go Back