The perfect barbecued sausage

all details

Just about the only thing that all of us can take as given on Australia Day is that wherever we end up, there's going to be a barbecue happening. With that in mind, I want to give the good old barbecued snag a bit of a makeover. The reality is that sausages are not all that easy to cook. Too much sizzle and they're raw in the middle and burnt on the outside. Too little and the skin gets tough and wrinkled. Here's a foolproof solution; the sauce surrounding the sausages keeps them moist while they cook through on a foil tray. Then finish them directly on the grill for that true barbecue taste.

The secret is to cook the snag in sauce: Adam Liaw's perfect barbecued sausage in a bun.
The secret is to cook the snag in sauce: Adam Liaw's perfect barbecued sausage in a bun. Photo: William Meppem

Ingredients

12 thick pork or beef sausages (about 1kg)

12 rolls or 12 slices of bread, to serve

rocket leaves, to serve

Cook-in barbecue sauce

3 cups roughly chopped tomato

2 large brown onions, finely chopped

2 cups tomato sauce (ketchup)

1/4 cup Worcestershire sauce

1/4 cup apple cider vinegar

1/2 cup brown sugar

2 tbsp Dijon mustard

1/2 tsp chilli powder (optional)

Method

For the barbecue sauce, mix all the ingredients together and spread over the base of a disposable foil roasting tray (or a double layer of aluminium foil crumpled at the edges to form a lip). Press the sausages into the sauce and cover the tray loosely with foil.

Place the tray directly on a hot barbecue and allow to cook for 20 minutes, turning the sausages after 10 minutes.

Transfer the sausages from the tray directly onto the barbecue (keep the tray on the grill to reduce the sauce slightly) and grill for about 5 minutes, turning often until nicely browned and slightly charred.

Return the sausages to the tray while you lightly grill the rolls or bread slices. Serve the sausages in the bread with the barbecue sauce and some fresh rocket leaves.

 

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  • Main Ingredients - Beef, Pork, Bread
  • Cuisine - Modern Australian
  • Course - Main-course, Finger-food
  • Occasion - Australia Day, Anzac Day, Barbecue, Family meals, Father's Day

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1 comment so far

  • @ Adam and SMH I'd be really careful about doing any kind of cooking with folil. i looked into this a while ago and came across this research
    http://www.electrochemsci.org/papers/vol7/7054498.pdf
    which showed that "the use of aluminum foil for cooking contributes significantly to the daily intake of aluminum through the cooked foods. The amount of leaching was found to be high in acidic solutions, and even higher with the addition of spices. According to the World Health Organization (WHO), the obtained values considered to be unacceptable. Finally, excessive consumption of aluminum from leaching aluminum foil has an extreme health risk effects. Aluminum foil may be used for packing but not for cooking."

    Commenter
    Fadil
    Location
    Sydney
    Date and time
    January 25, 2016, 1:56PM

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