You can use the direct cooking method if you wish but its usually hard work, due to the high fat content of the sausage meat.

If your barbecue has a lid, why not try the indirect method. No drip tray is necessary, just turn the sausages every ten minutes until cooked.

You should be able to produce evenly cooked sausages, like the picture above, with little effort and find out, just how much more juicer they are. 

There are lots of different sizes, flavours and makes of sausage. The best thing to do here, is try them all. Your local butcher will probably make his own sausages from a local or family recipe. 

why not ask your friendly butcher for one of the following:

Apple and Pork Sausages

Spicy Sausages

Lincolnshire Sausages

Cumberland Sausages

Sausages cooked using the indirect method is so easy.

Anyone want an hotdog?

Waiting for the buns

To make your sausage more easy to handle, why not....Skewer your sausage!

A trio of delicately spiced sausages from Poland.

Sausages From Poland

To make your sausages a little more interesting cut three crosses in to each one before barbecuing. This will allow you to season the meat and increases your presentation skills.

The sausages on the left were flown in from S'lqski, Poland especially for Planet Barbecue and tasted delicious. The cutting of the sausages in this way is common in Poland and is a great barbecue idea.

Ask your local delicatessen for Polish sausages.