Cooking Sausages 101

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


  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.

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