Man, this is one tasty baguette: sausages coated in the ultimate sweet and sticky BBQ sauce with crispy onions. Use the BBQ sauce recipe to marinate chicken wings, spare rips or as a dip for potato wedges.
Adapt and refine your own unique BBQ sauce by adding other ingredients such as, crushed coriander seeds, mustard powder, paprika or for a true Tennessee BBQ flavour a splash of Jacky D’s, aka Jack Daniels.
To add that extra hint of the American south listen to Seasick Steve and his heavy guitar riffs!
- Pork chipolata sausages
- 1 Onion
- 2-3 tbsps. Flour
- Pinch of paprika
- 1-2 tbsps tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp Worcester sauce
- 1 tbsp honey
Turn on your grill.
Start off by wacking up your BBQ sauce. Chuck the ingredients together. The consistency should be thick. If it’s too runny add more ketchup.
Pour your BBQ sauce over the sausages, coat them entirely and pop them under the grill for 20 mins. Leave extra sauce to coat the sausages and for the baguette. Of course, a BBQ works much better and gives that beautiful smoky, south American flavour.
In the meantime, heat a few tablespoons of oil in a frying pan. Mix together the flour, paprika, rosemary and salt n pepper.Add finely sliced rings of onion and coat evenly in the flour.
Fry your onions till crisp. Make sure the oil is hot by placing an onion ring in the pan. If it sizzles away nicely add the rest.
To finish, toast the baguette under the grill. For a extra hit, cut a clove of garlic in half and rub it onto the baguette. Once the sausages are nice and sticky, and the onions beautifully crisp, pile it all onto the baguette and drizzle over some extra sauce. Enjoy this ultimate BBQ delight with a cold brewski!