Sausage Recipe

Prep sausages

Remove sausages from refrigerator about 20 minutes before cooking so they come closer to room temperature. Pat dry with paper towel. Prick each sausage two or three times with a fork to prevent bursting while grilling.

Season

Lightly toss sausages with olive oil, sea salt, and black pepper so they have a thin coating to promote even browning.

Indirect cook (if using grill)

Preheat grill to medium (about 350–375°F / 175–190°C). Arrange sausages over indirect heat (not directly above flames) and close the lid. Cook 10–12 minutes, turning occasionally, until sausages start to firm and internal temperature reaches about 140°F (60°C).

Pan or oven option

If not using a grill, heat a large skillet or cast-iron pan over medium heat and add 1 tbs olive oil. Add sausages and cook 10–12 minutes, turning every 2–3 minutes to brown evenly. Alternatively, roast in a 375°F (190°C) oven on a rimmed baking sheet for 18–22 minutes, turning once halfway through.

Make the glaze

While sausages cook, combine beer (or stock), brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat and reduce until slightly thickened and glossy, about 6–8 minutes. Taste and adjust seasoning. Keep warm.

Baste and finish

When sausages are almost cooked through (internal temp ~140°F/60°C), brush them with the glaze and transfer to direct heat on the grill or increase pan heat. Cook 2–3 minutes per side, turning and brushing more glaze, until char marks appear and internal temperature reaches 160°F (71°C) for pork sausages. Remove from heat and let rest 5 minutes — this helps the juices redistribute and glaze set.

Warm buns briefly on the grill or in the oven. Place sausage in each roll, top with caramelized onions, and offer mustard, ketchup, pickles, or peppers alongside. Arrange sausages on the BBQ platter alongside other items (ribs, brisket, grilled vegetables) as desired.

Leftovers: refrigerate cooled sausages in an airtight container up to 4 days. Reheat gently in a skillet with a splash of water or in the oven at 300°F (150°C) until warmed through.