Share this recipe
As published in Heat & Smoke
- good quality sausages
- tomato ketchup
- Dijon mustard
First, take your pure, perfect porkers. Blanch them for a few minutes in a large pot of boiling water, allowing the water to return to a gentle simmer before you time the process. The idea is not to have to worry about whether your snags are cooked through when they are on the grill, because you will know they are.
After the blanching, drain the sausages and leave to cool until you are ready to cook them. This can be done well in advance.
When ready, lightly oil your cool snags and place them at 45 degrees to the grill bars, on a clean, hot, oiled grill. Add some hickory smoke to the process if you like.
The snags will crisp up and become golden and neatly grill marked – as you move them through 90 degrees after a few minutes and repeat the dose on the second side after a few more – before they are cooked.
Serve with a dollop of tomato ketchup into which you have swirled plenty of Dijon mustard.
Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.
*Heat & Smoke by Bob Hart is available to purchase via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
**Photo credit Dean Cambray.BBQ Sausage Recipe,
Rate this recipe
Spicy Macadamias Recipe
Celebrity chef, author & nutritionist, Janella Purcell, cooks healthy & tasty Spicy Macadamias over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
Chilli Ginger and Lime Salmon BBQ Recipe
Here’s a refreshing Chilli Ginger and Lime Salmon that is perfect for the BBQ. The chilli and ginger give it a real twist!
BBQ Tips: Tenderising Meat
Learn the tips to ensure you and your guests enjoy a tender, juicy piece of meat every time.
How to Peel and Devein Prawns
Check out these tips and you’ll be peeling and deveining like a pro in no time.