BBQ Sausage Glazed Grilled (Printable)

Juicy grilled sausages coated in a smoky, tangy barbecue glaze ready in 25 minutes.

# What You’ll Need:

→ Meats

01 - 8 pork or beef sausages (about 1 lb 5 oz)

→ BBQ Sauce

02 - 1/2 cup barbecue sauce
03 - 2 tbsp honey or brown sugar
04 - 1 tbsp Dijon mustard
05 - 1 tbsp apple cider vinegar
06 - 1 tsp smoked paprika
07 - 1/4 tsp ground black pepper

→ Garnish & Serving

08 - Fresh chopped parsley, for garnish
09 - Soft rolls or toasted buns
10 - Sliced onions and pickles

# Steps:

01 - Preheat grill to medium heat, approximately 350–400°F.
02 - In a small bowl, whisk together the barbecue sauce, honey or brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper until evenly combined.
03 - Place the sausages on the preheated grill. Cook for 10 to 12 minutes, turning occasionally, until evenly browned and nearly cooked through.
04 - Brush the sausages generously with the prepared BBQ sauce mixture. Continue grilling for an additional 2 to 3 minutes, turning as needed, until the glaze is caramelized and the sausages are fully cooked through.
05 - Remove the sausages from the grill and let rest for 2 minutes to allow juices to settle.
06 - Serve hot, garnished with fresh parsley, and accompanied by soft rolls, sliced onions, and pickles if desired.

# Expert Advice:

01 -
  • The glaze caramelizes into this sticky smoky shell that makes store bought sauce feel like a completely different product
  • It comes together in 25 minutes flat which means you can decide on this dish the same afternoon
02 -
  • Applying the glaze too early is the number one mistake because the sugar will char into a bitter mess long before the sausages finish cooking
  • Soaked wood chips tossed on the grill take this from good to the kind of smoky that makes people lean over the fence and ask what you are making
03 -
  • If your grill has hot spots, start the sausages on the cooler side to cook them through gently, then move to the hot side just for the glazing step
  • The glaze recipe doubles easily and keeps in the fridge for a week so you can make extra and use it on chicken or ribs later

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