BBQ sausages are the garden classic — charcoal or gas, a medium grate, and bangers that brown without splitting. 6x Pork Sausages - 350g Pack is the midweek six-pack; 24x Pork Sausage MEGA BBQ Party Pack is the party fill when the whole street turns up. Shop both in sausages and BBQ meat.
BBQ grill method
Get a two-zone fire: hot side for colour, cooler side to finish through. Oil the grate lightly. Start sausages over medium heat — not roaring flames or the skins split before the centre cooks. Turn often, 12 to 18 minutes total, until the skins are deep golden and the centre is piping hot (about 75°C). Move to the cooler side if they colour too fast. Do not prick unless the skins are unusually thick; most modern packs do not need it. Rest a minute on a warm plate while you toast the buns.
Rainy-day backup and party tips
No BBQ weather: oven 200°C for 20 to 30 minutes, or air fryer 180°C for 12 to 15 minutes. For a crowd, par-cook in the oven then finish on the grill for colour. Browse BBQ meat range for burgers and ribs beside, and breakfast meats when the same pack is doing a fry-up the next morning.
What to serve
Soft rolls, fried onions, mustard, and a sharp slaw. Keep a six-pack in the freezer for sudden grill nights — thaw in the fridge so they cook evenly. Leftover cooked sausages reheat gently in a pan with a splash of gravy.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.