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Barbecuing beef sausages

Barbecued beef sausages with a capsicum and cherry tomato salsa



A barbie’s not a barbecue without beef sausages, and we’re spoilt for choice when it comes to flavoursome beef sausage choices. Butchers and supermarkets are creating fabulous flavour combos for their beef sausage ranges. So, why not give them a go and try something a little different for your next barbecue. Sweet honey and mustard, garlic and fresh herbs, or tomato and onion flavoured beef sausages are just some of the options.




　

There is a knack to barbecuing sausages, keep these tips in mind

 

  • Don’t pierce the beef sausages (you’ll let all the moisture and flavour out).
  • Cut the links before cooking.
  • Cook them slowly over a moderate heat. (Cook them over too high a heat and their skins will burst).
  • Turn them regularly to make sure they cook evenly (and don’t burn).
  • Sausages must always be cooked right through to the centre.

You can gently poach thicker style sausages in simmering water before barbecuing them to keep them moist and to make it easier to them cook right through to the centre.


 

Easy caramelised onions for your sausage sizzle


What’s a sausage sandwich without barbecued onions? Cook 2 or 3 thinly sliced onions on the barbecue flat plate, stir them often. When they just begin to colour sprinkle them with 3 tbsp sugar and ¼ cup balsamic vinegar. Continue to cook, turning them often until the onions are soft and sticky.

  

　

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