The key to barbecuing a sausage – despite what all your friends say, never prick them before cooking. The skin will retain the fat, which provides juiciness. Simply cook at a gentle pace and the sausage will take care of itself.
Instructions based off 12 standard thin pork sausages, 2cm thick
Use additional ingredients of your choice:
- 12 pork sausages
- cooking oil spray
Serve pork sausages how you like or follow our basic recipe for rich caramelised onions below.
Click on each drop-down step below:
Sprinkle the sausages with cooking oil spray, then arrange on a moderate barbecue flat plate and cook for 8-10 minutes, turning often, until browned and firm to touch.
STEP 2 - OPTIONAL
Serving Suggestion: Rich caramelised onions
- 4 brown onions, finely sliced
- 2 Tbsp oil
- sea salt flakes and freshly-ground black pepper
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- ¼ bunch dill, chopped
Fry sliced onions in oil for 10 minutes, stirring often, until browned and reduced by half. Season with salt and pepper, mix in brown sugar and vinegar, cook briefly, then fold in the dill.