BBQ Basics: How To Cook Perfect Sausages On The Barbecue - RACV

Now, how to cook the best BBQ sausages

1. Choose good quality sausages

In general terms, the old adage ‘you get what you pay for’ applies to sausages, so buy the best quality snags you can afford. These shouldn’t turn out too greasy or dry when cooked but have a great mouthfeel – that is, a feeling that it’s just right in terms of texture, juiciness, and so on.

They don’t have to be big, thick bangers. Remember that kids especially love thin sausages. Large ones are a meal in themselves, so it depends on what else you’re serving.

Beef sausages are a traditional favourite, but there’s no need to stop there. Experiment with different meats and flavour profiles brought with the likes of bratwurst, andouille and kielbasa.

Vegetarian and vegan options are fast improving, but plant-based barbie tubes vary in quality. You can still get creative grilling marinated zucchinis, eggplant, capsicum and asparagus.

2. Prepare the sausages before barbecuing

It’s a good idea to let the sausages come up to room temperate before they hit the BBQ, so allow 20 minutes or so before cooking. This will help heat get into the snags more quickly when they land on the grill, cooking more evenly.

A few pricks in the sausage are recommended if there’s a high fat content, helping avoid a big and loud burst on the barbie (hence the name banger). Quality sausages generally have plenty of fat, but cheaper sausages are prone to becoming dry and shrivelled if they lose too much moisture so you can skip the prick points there.

3. Cook the sausages on the BBQ to perfection

A golden rule with barbecued snags is cooking them over a medium heat. On high, you run the risk of burnt and crispy on the outside and undercooked inside.

Don’t cook too many at a time so that the plate or bar grill is crowded. The heat will drop and you run the risk of boiling rather than grilling them! You need enough space to rotate the snags around, say 60 per cent of the surface area, so create a little production line with a few at a time.

For maximum juiciness, consistent cooking throughout and a great appearance, keep turning the sausages while cooking. Using the bar grill adds a bit of extra drama to the appearance with the bar marks, but a BBQ plate is just fine.

If you have a digital thermometer, the sausages will be cooked when they’re between 75 and 80 degrees Celsius. For everyone else, have a sausage reserved as a tester. After about 10 minutes (or longer, if they’re thick snags), cut a piece off the end and take a look: if it’s still pink and appearing raw, leave it on for a few more minutes; if the meat looks solid and clear juice is running out, then all that’s left is the obligatory taste test.

Take your time, too. The BBQ is a place where you can relax, enjoy cooking and talk with friends and family.

More: How to cook perfect steak on the BBQ