Sausages and onions on the barbecue plate, a slice of bread, sauce and mustard. Twelve minutes on a medium plate, sausages to 75°C in the centre, and it feeds six in 20 minutes.
From the shop
Start with 900 g of thin sausages to feed six. Thick sausages work too. Give them 5 minutes more on the barbecue.
Keep the sausages moving on the barbecue. Move them away from the hottest part if the casings start to split or char.
Ingredients
- 900 g thin sausages
- 1 tbsp oil
- 3 brown onions, sliced
- 12 slices white bread
- Barbecue sauce
- Mustard
Buy the cuts for this recipe
Angus Thin Sausages$19.99per kilogram
Big Rick's Original BBQ Sauce$9.99
Angus Thick Sausages$19.99per kilogram
Method
- Heat the barbecue plate to medium for 3 minutes. Brush it with oil.
- Put the onions on one side of the plate. Cook them for 12 minutes and turn them now and then until soft and brown.
- At the same time, cook the sausages on the other side for 12 minutes. Turn them often.
- Check the centre of a sausage. It must read 75°C.
- Lay each sausage across a slice of bread. Top with onion, barbecue sauce and mustard. Fold the bread around it.
Serve it
Serve straight off the barbecue with extra sauce on the side.