The perfect barbecued sausage
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. Photo: William Meppem
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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)
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.