Description
This BBQ Brown Sugar Sausage recipe combines savory sausage links with a sweet and smoky brown sugar barbecue glaze. Baked in the oven until perfectly cooked and caramelized, this dish offers a delightful balance of flavors ideal for a hearty dinner or a festive gathering.
Ingredients
Scale
Sausages
- 2 lbs sausage links (choose your favorite type, such as pork or turkey)
Sauce
- 1 cup brown sugar, packed
- 1 cup barbecue sauce (your preferred brand or homemade)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a spicier kick)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sausages evenly.
- Prepare Baking Dish: Take a large baking dish and lightly grease it with cooking spray or a small amount of oil to prevent sticking.
- Arrange Sausages: Place the sausage links in the baking dish in a single layer, ensuring they have enough room for even cooking.
- Make Sauce: In a mixing bowl, combine the brown sugar, barbecue sauce, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and cayenne pepper if using. Mix thoroughly until the brown sugar has dissolved and the sauce is smooth.
- Coat Sausages: Pour the sauce evenly over the sausages, making sure all links are well-coated with the flavorful glaze.
- Cover and Bake: Cover the baking dish with aluminum foil and place it in the preheated oven to bake for about 30 minutes.
- Stir and Continue Baking: Remove the foil, stir the sausages to coat them again with the sauce, then return the dish to the oven uncovered for an additional 15 to 20 minutes, or until the sausages are cooked through and the sauce is bubbly and slightly thickened.
- Rest and Serve: Remove the dish from the oven and let the sausages cool slightly before serving to allow the sauce to set a bit and enhance the flavor.
Notes
- You can use any type of sausage that you prefer, such as pork, turkey, or chicken.
- If you like it spicier, don’t skip the cayenne pepper or add more according to your heat preference.
- Check sausages for doneness by ensuring they reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry sausages.
- If you want a thicker glaze, broil the sausages for the very last 2-3 minutes—watch closely to prevent burning.
- This recipe pairs well with mashed potatoes, rice, or a fresh green salad.
