How hot should the BBQ be?
“The best way to cook sausages is over a medium heat,” Adrian says. “But a lot of barbecues only have two temperature settings – high or very high. This means the sausages will often be burnt and crispy on the outside but end up undercooked on the inside.”
Grill sins: A burnt sausage is a badly cooked sausage.
Pro tip: If you can’t adjust your heat setting to medium, Adrian says the best way to make sure you don’t overdo it is to allow enough space on the plate to rotate the sausages around. “You want them to be crisp and golden outside and cooked all the way through the middle, but still moist and juicy.”
How often should you turn them?
If you’re wanting a juicy, evenly cooked snag, Adrian says the trick is to make sure you’re constantly rotating them. “Imagine a suckling pig on the spit that goes around and around,” he says. “Keep turning them around and they’ll cook nice and evenly on all sides.”
How can you tell if a sausage is cooked through?
If you’re using a digital thermometer, Adrian says, the temperature should be between 75 and 80 degrees Celsius. But if you’ve got your tongs in one hand and an ice-cold stubby in the other – he says it’s just not practical to be carrying a thermometer too. “I always have one little victim sausage that I snap open to make sure it’s cooked right,” he says. “You should see that the meat looks solid rather than pink, and you should see clear juice coming out of it.”
Grill sins: "Pouring a stubby of beer over the sausages while they're cooking does nothing to improve the taste – it’s just a waste of good beer."
Pro tip: Cut a piece off the end – if it’s still pink and raw looking, leave it on for a few more minutes.
Flat plate or grill plate?
“I like cooking on the bars so you get the little bar marks, which look nice on the sausages,” Adrian says. “But you can use either.”
How many sausages should you cook at a time?
“You don’t want to overload the barbecue,” Adrian says. “If you put all the sausages on at once, the heat will drop and you risk the sausages starting to boil instead of sizzle. A good general rule is that you don’t want sausages to cover more than 60 per cent of the surface area of your barbie. This gives you space to move the sausages around.”
Grill sins: Trying to rush the cooking. “Time spent around the barbecue is really important,” Adrian says. “There is research that shows men are generally more inclined to talk about personal issues around a barbecue. It’s a great opportunity for men, in particular, to talk to other men so you want to try to prolong that time around the barbecue.
Pro tip: “Put on a quarter of the sausages to start with, get those going, then move them aside and put a few more on so you have sausages coming on and off consistently,” Adrian says.
What about the grilled onions?
Just like their sausage siblings, the onions are also best cooked low and slow. “Cut the core out, slice the onions, then drizzle them with some olive oil,and some salt and pepper, then toss them onto the barbie,” Adrian says. “You want to cook the onions first, then transfer them to an aluminium tray to keep warm.”
Pro tip: “If you’ve just got the bars on your barbecue, use an aluminium tray and put baking paper on the bottom. Add your onions, put some foil on top, then put them on the hot plate. They’ll steam and cook slowly in their own juices.”