BBQ Sausages: An Easy Recipe for Smoky, Juicy Grilling in the UK
Nothing sums up a British summer quite like the sizzle of sausages on the barbecue. Whether you’re lighting up a gas or charcoal BBQ, you can still get that smoky, charred flavour and juicy bite with just a few simple steps. I’ve spent plenty of lazy afternoons cooking sausages over the coals and have picked up some easy tricks for getting them perfectly cooked every time, even when the British weather doesn’t always play along.
What I like about BBQ sausages is how straightforward they are but also how you can experiment with glazes and toppings for a little twist. You don’t need fancy gadgets, just decent sausages, a hot grill, and a few tasty extras from the UK grocery aisle. This is a flexible recipe you can tweak for big crowds, midweek dinners, or even Bonfire Night gatherings. It’s one of those classic options that can step up any garden get-together and never fails to please.
Why BBQ Sausages Are Perfect for Your Next Cookout
- No complicated prep. You can pop the sausages straight onto the BBQ from the fridge; minimal fuss.
- Works on gas and charcoal. Both methods bring out great flavours. It just depends on what BBQ you’ve got in the garden.
- Seriously tasty and versatile. British bangers blend well with different sides, sauces, and toppings for loads of combos.
- Always a crowd-pleaser. Sausages work for kids and grownups, plus you can pick from pork, chicken, veggie, or vegan options.
BBQ sausages also suit just about any occasion, from a quick weeknight meal to a Saturday afternoon gathering with friends. The simplicity of the method leaves you more time to chat, pour drinks, and actually enjoy the event, rather than sweating over the grill. Plus, you can switch up the flavour’s every time by playing around with toppings, mustards, or glazes, making the experience different each time.
What You’ll Need for BBQ Sausages in the UK
Pick the highest quality sausages you can. Your local butcher or a trusted supermarket brand will both work. Here’s a straightforward ingredient list for a classic eight-sausage recipe:
- 8 British sausages (Cumberland, Lincolnshire, pork & apple, or your favourite veggie bangers)
- 2 tablespoons vegetable oil or rapeseed oil
- Optional: 2 tablespoons barbecue sauce, honey, or English mustard for glazing
- Salt and black pepper
- Buns or rolls (brioche, white, or wholemeal)
- Toppings: fried onions, ketchup, brown sauce, pickles, or Colman’s mustard
If you want to get into more adventurous options, try adding grilled halloumi slices or swapping in flavoured rolls for your buns. You can also add in a homemade relish or salsa. For a vegetarian spin, veggie sausages come in all sorts of recipes now, from spicy bean to smoky lentil or even mushroom blends. Don’t forget to pick some up if you’ve got guests with dietary preferences.
How to BBQ Sausages on Gas and Charcoal
1. Get the BBQ Ready
- Charcoal BBQ: Light your coals and wait until they are covered with white ash (usually takes 20 to 30 minutes). Spread them evenly for medium heat. Avoid very high heat to keep sausages from splitting.
- Gas BBQ: Preheat on medium. You want the grill hot enough to sear, but not so hot that the sausages cook too quickly on the outside and stay raw in the middle.
2. Prep the Sausages
Lightly brush the sausages with a bit of oil. This helps prevent sticking and helps you get that browned skin. If you’re using thick sausages, prick them once with a fork to let steam escape, which stops them from splitting open.
3. Grill Low and Slow
Place sausages on the grill away from direct flame (using indirect heat if you can). Turn every couple of minutes for around 15 to 20 minutes. This way, they cook through evenly and pick up some smokiness without burning. For charcoal, use the edge of the grill; for gas, turn off one burner and cook sausages on the cooler side.
4. Optional Glaze
About 5 minutes before they’re done, brush your chosen glaze (BBQ sauce, honey, or English mustard thinned with a splash of water) over the sausages. Keep turning them so the glaze caramelises without sticking or burning.
5. Check for Doneness
Sausages are ready when their juices run clear and they’re piping hot all the way through. If you like, use a meat thermometer: 70°C (158°F) for pork or chicken sausages keeps things safe. Veggie sausages usually need a little less time, but keep them rotating for even browning. If you don’t have a thermometer, simply cut one open and check that there’s no pink left inside.
6. Serve
Let sausages rest on a plate for a couple of minutes. Serve in buns or rolls, and load up with toppings like fried onions, ketchup, brown sauce, or your pick of relishes. For a true UK touch, I’m a big fan of adding pickled onions or a squeeze of Colman’s mustard. Pair them with classic sides such as potato salad or coleslaw for a full meal.
BBQ Sausage Tips & Variations
- Try regional British sausages like Pork & Leek or Welsh Dragon for something different.
- If you want extra flavour, add wood chips to your coals for a smokier taste.
- Swap honey in your glaze for apple juice and a pinch of chilli for a subtle kick.
- Push sausages together on skewers to help them cook more evenly and make flipping easier.
- Keep veggie and meat sausages on separate grill zones to avoid mixing flavours.
For even more ideas, try serving BBQ sausages with unique sauces like curry ketchup, mango chutney, or sriracha mayo. Adding new sauces and sides turns a simple sausage BBQ into a feast, impressing both family and friends. If cooking for kids, go for milder glazes and keep toppings plain, such as grated cheddar or basic tomato ketchup.
Frequently Asked Questions
Do I need to parboil sausages before BBQing?
You don’t need to parboil. Cooking on a lower heat for longer locks in moisture and stops the skins splitting. This keeps things easy and hassle-free, especially outdoors.
What’s the best way to avoid burnt sausages?
Always cook them over indirect heat and turn them regularly. Avoid high flames and move sausages if they flare up. Keeping an eye on the grill makes all the difference.
How do I store leftover BBQ sausages?
Let them cool completely, then refrigerate in a sealed container for up to three days. Leftovers are brilliant chopped cold in salads or heated for a quick sausage sandwich. You can also slice them and toss into pasta or stir fried veg for another meal.
Ready to Fire Up the BBQ?
Give these BBQ sausages a try the next sunny weekend or whenever you feel like bringing a bit of barbecue flavour to your kitchen. I’m always curious to hear what glazes or tasty toppings you check out, so drop your favourite combos and any BBQ tips in the comments. Happy grilling, whatever the weather! With just a few tweaks and your own flair added in, grilling sausages outside is a simple way to set up a tasty meal that’ll remind you of all the best bits of a British summer.