So lets start with an easy one: beer and sausage! This particular method requires a thicker sausage, like an Italian Sausage or English Banger - not like a Knackwurst.

The key to a nice BBQ sausage is a slow cook; also, it lets you drink more beer. So the basics for this cook will be to heat up the BBQ, then reduce the heat to medium-low to let the sausages roast. And we’ll be starting with thawed sausages.

Prep

1. Pre-heat grill to 400° or thereabouts
2. Crack a beer: nothing complicated, any national generic will do.

The Cook

1. Put Sausages on the grill
2. Reduce heat to medium or medium low
3. Drink to the top of the label
4. Rotate sausages a 1/2 turn, rearranging to account for hotspots if necessary
5. Adjust your heat down if the sausage skin is cooking too fast (black or dark brown)
6. Drink to around 1/2 the label mark (around 3 swigs)
7. Turn the sausages 1/4 turn (if possible, or let ‘em roll over)
8. Take a breather, drink to the bottom of the label
9. Roll the sausages to get an even cook.
10. Get your plate (Warning: may reduce drinking)
11. Finish your beer
12. Check the sausages; if not done, then roll the sausages and roll them 1/4 or 1/2 turn on the grill.
13. Get another beer, and check the heat; if they are cooking too slow, you can bump the heat up a bit
14. Have a couple lazy swigs (just past the neck)
15. You should be done; if not, just keep rolling them and tweaking them, checking every few swigs.

They should be done if they have turned a nice medium to dark brown - if you are unsure, no problem, pick a sacrificial sausage and snap it in half with the tongs. If its cooked though, you’re probably done. This broken sausage is suitable for young kids, or kept in reserve for when someone comes in for seconds… or thirds…

Enjoy the rest of your second beer with dinner!

Total Beers: 1 and a bit.