Sausage with Barbecue Sauce

Ingredients

450 g (1 lb) sausages
12 baby new potatoes
3 onions, quartered
vegetableoil
barbecue sauce
2 tablespoons oil
1 small onion, chopped
1 clove garlic, finely chopped
150 ml (1/4 pint/2/3 cup) tomato ketchup
85 ml (3 fl oz/1/3 cup) chicken stock
2 tablespoons dark brown sugar
1 tablespoon worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 tablespoon liquid hickory smoke essence (optional)

Method

1 scrub the potatoes and cook them in boiling salted water until they are just tender (about 10-15 minutes). Drain well and thread them on to metal skewers alternated with the onion quarters.

2 for the sauce, heat the oil in a saucepan, add the onion and cook for 2-3 minutes. Stir in the remaining ingredients and simmer fo 5 minutes. For a smoky flavour add the liquid hickory essence. (The sauce can be stored in the refrigerator until needed.)

3 brush the potato and onion kebabs with oil and prick the sausage skins in several places with a skewer to prevent the skins bursting. Place the sausages and kebabs on a prepared barbecue and cook, turning the kebabs halfway through cooking. Cook both for about 15 minutes, depending on the thickness of the sausages, very fat ones may take a little longer. Serve with warm barbecue sauce.

serves 4

Barbeque Recipes