Barbecued beef sausages with sauces and salads
8 thin beef sausages (plain or flavoured)
bread or rolls, and tomato sauce or barbecue sauce to serve
- Preheat the barbecue char-grill or char-grill pan to moderate before adding the sausages. Cut the links between the sausages (do not pierce them).
- Once the pan is heated, add the sausages. Use tongs to turn the sausages regularly to ensure that they cook evenly and don't burn. Sausages must always be cooked right through to the centre. Serve with of the delicious sauces and sides below.
- Barbecued sausage sides: Serve sausages with bread or rolls, and tomato sauce or barbecue sauce if you like. Or team them with mashed potato and green vegies like beans or peas. Or with a chunky salad of chopped cucumber, capsicum and tomato. Coleslaw and potato salad are other salad favourites.
- Serve the sausages with one of these quick and easy sauces: Simply whisk the ingredients together: ½ cup sour cream or mayonnaise, 1 tbsp of chopped herbs and a squeeze lemon juice ¼ cup honey, 2 tbsp soy sauce and 1 tbsp mild seeded mustard ¼ cup tomato sauce, ¼ cup mild sweet chilli sauce and a little orange juice
- Try this idea for oven baked honey and mustard glazed sausages: Preheat oven to moderate 180°C. Place 500g sausages in a large bowl.
- Combine ¼ cup each of honey and mild seeded mustard, mix well to coat sausages with glaze. Place sausages on a baking paper lined oven tray (tip in any glaze), cook for 15 minutes until sausages are golden and cooked through.
- Its true sausages contain a little fat this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.