Barbecued herb and garlic sausages
12 thin herb and garlic beef sausages
tomato or barbecue sauce, bread or rolls, to serve
- Preheat the barbecue char-grill or flat-plate to moderate before adding the sausages. Cut the links between the sausages (do not pierce them).
- Once the barbecue is heated, add the sausages. Use tongs to turn the sausages regularly to ensure that they cook evenly and don't burn. Sausages must always be cooked right through to the centre.
- While sausages are cooking combine the capsicums, tomatoes, capers and vinegar. Serve the sausages with the salsa.
- Butchers and supermarkets are creating fabulous flavour combos for their beef sausage ranges. So, why not give them a go and try something a little different for your next barbecue. Sweet honey and mustard, garlic and fresh herbs, or tomato and onion flavoured beef sausages are just some of the great tasting options.
- The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out.
- Our other best tip cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.