Grilled Sausages with Alabama BBQ Sauce
Grilled Sausages and Eschalots with Alabama Barbecue Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Servings: 8
“I love a throw-on-the-grill moment for Father’s Day,” says Belle English, Williams Sonoma’s Test Kitchen & Culinary Director. The Alabama Barbecue sauce she serves alongside is inspired by the barbecue menu at her father’s Las Vegas restaurant, The Beast. “I tried his sauce for the first time this summer. It’s like an evolved ranch dressing. I could put it on everything!”
Ingredients
- 375 g eschalots, peeled
- Extra virgin olive oil as needed
- Salt
- 750 g assorted sausages
For the Alabama Barbecue sauce:
- 1 cup (250 ml) mayonnaise
- 1/4 cup (60 ml) apple cider vinegar
- 3 Tbs. firmly packed dark brown sugar
- 1 Tbs. Dijon mustard
- 1/4 tsp. cayenne pepper
- Squeeze of fresh lemon juice
- Salt and freshly ground black pepper
- Wholegrain mustard for serving
- 1/4 cup (60 ml) mayonnaise
Directions:
- Prepare a medium-hot fire in a barbecue. Soak 5 bamboo or wooden skewers in water for 10 minutes, then drain.
- In a large bowl, toss the eschalots with just enough olive oil to coat and season with salt. Thread the eschalots onto the skewers.
- Place the sausages on the grill, spacing them about 5 cm apart, then arrange the eschalot skewers alongside. Close the lid and cook until the sausages are nicely grill-marked and the eschalots are charred and start to soften, 5 to 7 minutes. Turn the sausages and skewers over and cook until an instant-read thermometer inserted into the centre of a sausage registers 74°C and the eschalots are tender, about 7 minutes more. Transfer to a serving platter.
- Meanwhile, make the Alabama Barbecue sauce: In a medium bowl, stir together the mayonnaise, vinegar, brown sugar, Dijon mustard, cayenne and lemon juice until smooth. Season to taste with salt and black pepper.
- Serve the sausages and eschalots with the sauce and hot mustard alongside. Serves 8.
Sorry, we couldn't find any products.