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Serves 4
- 8 thick pork sausages
- 2 brown onions, sliced
- 1½ tablespoons (30ml) olive oil
- ½ tablespoon (10g) wholegrain mustard
Smokey, browned BBQ sausages are a universal favourite, honestly the smokey heat of the grill is one of the best possible ways to flavour fresh sausages.
Heat BBQ plate and brush with oil. Cook sausages 6 to 8 minutes, turning to ensure an even golden finish. Set aside to cool slightly. Place onions on BBQ, cook until brown and starting to caramelize, add a little more oil if needed. Rest for 2 minutes, then score the sausages lengthways with a sharp knife, fill each with the yummy caramelized onion and spread with a dollop of mustard.
Sausages are a ground meat therefore need to be cooked thoroughly. On a BBQ the heat of the flames will quickly bring the juices of the sausage past boiling point, causing the sausage to split, losing their flavoursome juices. A better way to BBQ sausages is to give them 1 to 2 minutes over high heat to colour and char the meat. Then turn down the heat or move to a cooler part of the grill and allow them to cook slowly until done.
Source: 4 Ingredients Menu Planning
