One of my favourite things to cook on the BBQ, especially in summer, is the good old simple sausage. There are so many different varieties you can get now, and if you are feeling ambitious you could always make your own.
I always try to buy my sausages from my local butcher. Personally, I think the quality and variety is much better than supermarkets. It can be fun to try different varieties. This does not only relate to the different fillings but my butcher also does varieties like Cumberland Rings, Boerewors and Bratwurst.
The simple sausage can also be very versatile in terms of how you serve it. Many will like them in a hotdog bun or burger roll with ketchup and mustard. Personally, I love to serve mine in a Pitta, with marinated Cabbage and Houmous. Deciding how you serve them can provide a really different taste. Another favourite in our house is sticky sausages where a sauce (can be BBQ) is applied towards the end of the cook to add additional flavour and a slightly different texture.
You will read lots over the next few months in BBQ season (although it is BBQ season 365 days a year!) about how we Brits are useless at grilling and the smell of burning sausages will be coming from backyards across the country. It doesn’t have to be like that! Following some simple steps will have you cooking some lovely sausages for your family and friends.
- Buy some quality sausages from your local butcher
- Set up your BBQ for direct and indirect cooking
- Add some wood chunks or wood chips for added flavour
- Cook the sausages gradually – they will not be ready in 5 minutes! Start cooking on an indirect heat
- Finish your sausages on a direct heat
The recipe below is for sausages in a pitta with cabbage and houmous.
Simple BBQ Sausages
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Ingredients for the Sausages
- Your favourite sausages (I usually do 2 per person)
- Pittas (making your own is great)
- Houmous (again making your own is great)
Ingredients for the Cabbage
- 1/2 White Cabbage
- 1 Tsp Sugar
- 2 Tbsp Lemon
- 1 Tbsp White Wine Vinegar
Start by making the marinated cabbage by slicing the cabbage and mixing all the ingredients together in a large bowl. PLace in the fridge and marinate for around 4 hours but overnight if you have time.
When you are ready to cook light your grill and get the BBQ up to temperature. I usually aim to get it to 180-200°C. Set it up for both direct and indirect cooking.
I also almost always use either wood chunks or wood chips to get a little-added smoke. This is more important if you are cooking with briquettes rather than charcoal.
Once your BBQ is ready to cook, place your sausages in the indirect cooking zone for around 10 minutes. This way you can put the lid back on and let the smoke penetrate your sausages. You also can then leave them and not stand over your BBQ ensuring they don’t burn.
After 10 minutes move the sausages to the direct zone. Your sausages will be displaying a little colour at this stage. Cook for between 5-10 minutes turning them regularly so not to burn them (I typically turn every couple of minutes). They are ready when the internal temperature hits 65°C. This is where an investment in an instant-read thermometer is key. I would really recommend the Thermapen. You won’t only use this in BBQ but all forms of cooking.
At this stage either remove your sausages or place them back in the indirect area of the grill. Place your pittas onto the direct area of the grill and cook for 30 seconds to 1 minute on each side or until they puff up.
Remove your pittas and slice them open, Stuff them with the marinated cabbage and place 2 sausages in each. Serve with some houmous on the side (or alternative you could spread this in the pitta).