Bangers and mash, sausages and gravy, sausage sanga. Beef sausages, pork sausages, lamb. Straight up or with flavours added. No matter how they come, nothing beats a snag!

The key to barbecuing a sausage – despite what all your friends say, never prick them before cooking. The skin will retain the fat, which provides juiciness. Simply cook at a gentle pace and the sausage will take care of itself.

Ingredients: Serves 4

• 12 pork sausages (or beef, chicken, lamb)
• Cooking oil or spray

Method:

1. Spray the sausages with cooking oil spray
2. arrange on a moderate barbecue flat plate.
3. Turning often, until browned and firm to touch.
4. Serve pork sausages with sides of choice.

This recipe is courtesy of Australian Pork.