BBQ sausages

scotzsue said:
Lorne sausage on a scottish roll proper ones not that pretend stuff you get here. mouths watering.
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Aye Sues, nothing to beat a Mortons roll (well fired, obviously!)(y) Baked in The Drum in Glasgow and sold in a lot of local convenience \ corner stores!
 
Landy Andy said:
Eat meat or veg but not sausages that a neither. Problem solved. A steak doesn’t roll over ??
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Partially agree with this, sausages cooked and a BBQ are for “Chef’s Tasters” keeping the boys happy, eliminating the possibility of being asked to do anything else, shouting “We’re doing the BBQ Love“ when the woman folk want stuff done, like opening more wine.

Once everything looks “ready” Put the Steak on the grill, then eat the sausages straight off the BBQ (Yes, they will be hot, but if they’re too hot to hold, say “Ooo” “Ow” the put them in your mouth! If it burns, not to worry there should be lots of beer

But, I agree, once they start to curl, hold them in the tings, a slice down the middle and the problem is solved and they cook better
 
Lenny HB said:
That's not a BBQ that's a frying pan, don't care what the marking people call it, it's still a frying pan.
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It is like when your mate, has a Cadac frying pan system, he calls a “BBQ” but he’s a mate, so you don’t upset him, till, you‘ve been out, got back to the van, and your telling him about the amazing Steaks you’ve bought from a little village butchers.........and he offers to boil the on his under powered, flat aluminium frying pan attachment

No, No, it’s fine, it won’t take two ticks to get my Magma BBQ out ??
 
I think you either "get" bbq or you don't ? There's some blokes who don't even know where the kitchen is in their house, but when the bbq is dragged out, they think it's their job to commit meat to flames, add alcohol into the mix and what do you expect ? Decent bbq is a learning experience and if the mistakes are edible, then that's a bonus. Burgers and sausages can be difficult on a cheap bbq with little or no air or height control and don't get me started on those disposable grass scorchers.
 
Spriddler said:
No.
I utterly detest BBQ's and all the rigmarole: Assembling the darn thing, carting all the stuff in and out of the house or the m/h, cold plates, wobbly aluminium tables at chin height and rapidly cooling half-cooked or blackened food with blow-away lettuce leaves.
Can't see the point when one already has a civilised oven, plus having the tedious faff of cleaning it all after the last bottle of St Emilion has been consumed. One of my sons has a gas BBQ - what's the point of that?
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That’s the spirit!
 
This might sound like "a bit odd", but boil them first! then brown off, to how you like, on the barbie, the munchers will think you are a genius
 
tribalbrit said:
We were up on North East, guy told me to buy some sausage from local butcher, legendary he said. Next to Bambrough Castle. Forget the name. They were very nice. £7+ for 4. ?
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We decided to take home when visiting Cambridge, Caz said lets go in this butchers, i never slept for a bleeding fortnight, didnt know whether to scoff em or frame em.
 
Silver-Fox said:
Or as you’re not going anywhere soon.

Just put them in the oven in your kitchen ?
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Ah not so. We had a bbq in the (car) park only two weeks ago! Us non garden owners have to be creative don’t yer know

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Nasher, nah, really!!!!:ROFLMAO:
 
I just use plastic levelling ramps on the BBQ legs. The big problem is finding a fireproof level. However to get round that problem I'm looking at fitting automatic hydraulic levelling legs. >:) :reel:
 
The whole point of barbecue sausages is the fat gets the coals or wood going so you can cook other things better. Personally I can’t think of anything better.
Phil
 
As said before cut them in half lengthwise we call them split sausages down South

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Oh crikey, what can be said about that, never thought you fibbed though you handsome devil:love::love:o_Oo_O:cool::cool:
 
Before you start cooking them
Push them flat on one side turn over push flat again.
Square sausages dont roll ????
 
I would like to thank all of you that have posted ideas here.
Since my last post I have had the BBQ out once, her indoors/who must be obeyed at any cost, tried to square up the sausages and stated to me that will do the trick indoors before cooking commenced. This was after I had told her of the many and varied ideas from you all. So, with the BBQ well prepped, okay turn on gas light burner keep on high for 5mins wit lid closed and wait for temp to reach just over 200, I put the said sausages in place put lid back down to retain heat, returned 5mins later, turned again and put in burgers, turn burgers after 5mins and sausages which were starting to curl, "shall I split the sausages" I called out "they are curling despite your squaring them off" her reply was something like "I don't want split sausages you dum person, leave them there and I will do it you darlin dear" well something like that.
Mmmm okay if she wants to do then who am I to stop her. After her fussing and blustering with me giggling in the background at her frustrations, she finally gave up and said "don't just stand there come here and sort his mess out" my reply was quite simple, "yes dear". But all this time the heat has dissipated, I successfully managed the sausages between the now turned burgers and continued on, closed down the top and waited around 5mins (again) removed cooked burgers and the sausages which were now brown with some white edges.
Yup, sausages were cooked okay, all 6 of them, and two burgers each with a nice bit of melted cheese on top.
Next time I think I may try the tray method, then try boiling them, so time suggestions for this please. Burgers take about 5-6mins per side on high heat, so I try and cook so all finished at the same time, possibly I will see won't I. Mmmm fun this Bbq thing is, can't cook in the kitchen but I can burn it outside, no smoke alarm to set off outside, is there. . .
 
Zains Pops said:
I use the corrugated foil trays in a Weber barbecue. No problems burning anything.
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What I have done is a slight modification to this, make a tray out of normal kitchen foil and cook on the BBQ until they are cooked enough, remove the sausages from the tray and on to the BBQ to get the true BBQ burn.
 
Flook said:
I would like to thank all of you that have posted ideas here.
Since my last post I have had the BBQ out once, her indoors/who must be obeyed at any cost, tried to square up the sausages and stated to me that will do the trick indoors before cooking commenced. This was after I had told her of the many and varied ideas from you all. So, with the BBQ well prepped, okay turn on gas light burner keep on high for 5mins wit lid closed and wait for temp to reach just over 200, I put the said sausages in place put lid back down to retain heat, returned 5mins later, turned again and put in burgers, turn burgers after 5mins and sausages which were starting to curl, "shall I split the sausages" I called out "they are curling despite your squaring them off" her reply was something like "I don't want split sausages you dum person, leave them there and I will do it you darlin dear" well something like that.
Mmmm okay if she wants to do then who am I to stop her. After her fussing and blustering with me giggling in the background at her frustrations, she finally gave up and said "don't just stand there come here and sort his mess out" my reply was quite simple, "yes dear". But all this time the heat has dissipated, I successfully managed the sausages between the now turned burgers and continued on, closed down the top and waited around 5mins (again) removed cooked burgers and the sausages which were now brown with some white edges.
Yup, sausages were cooked okay, all 6 of them, and two burgers each with a nice bit of melted cheese on top.
Next time I think I may try the tray method, then try boiling them, so time suggestions for this please. Burgers take about 5-6mins per side on high heat, so I try and cook so all finished at the same time, possibly I will see won't I. Mmmm fun this Bbq thing is, can't cook in the kitchen but I can burn it outside, no smoke alarm to set off outside, is there. . .
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Sorry I thought you wanted to bbq your sausage but your actually just cooking with gas. Lid on a bbq? Never.
If the food doesn't taste of charcoal,and have a bit of black on it. It ain't bbq'd.
Throw the gas one away and get some charcoal.
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It's fitting one like that into the van .... Mind you, I saw some huge vans in Portugal, one or two had cars in the back.
 
It's on wheels.:pinocchio:

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