The sun is out and its barbecue time. Perfect for weekdays, fuss free weekends or large crowds, these sticky BBQ sausages are my new favourite thing. On the barbecue or in the oven, I love how Meat Lust sauces do all the work.
Meat Lust's new range can be used as standalone sauces in their snazzy squeezy bottles or to give your existing recipes and sandwiches a little lift. The BBQ Mop sauce, my favourite, is great as a marinade for anything from chicken, pulled pork to sausages.
I kind of went overboard and made way to many sausages for my weekend of being home alone. But I've loved them in sandwiches for work and in a smokey bean mix for dinner. If it sounds like I've been eating sausages since the weekend, then yes I have but these are so worth it! I'd say that I've shared them with the man friend since he returned from his weekend away, but truth is, I've been hiding them away in the back of the fridge. Oops. Sophie does not share food.
Their other flavours include Buffalo, Chinese BBQ and Green Sweet Chilli. I imagine every sandwich is going to be utterly pimped from this point forward! Meat Lust have got you covered for all potential sauce situations you may encounter this summer.
S T I C K Y B B Q M O P S A U S A G E S
(To serve 6 people)
6 premium pork sausages
1/2 bottle Meat Lust BBQ Mop sauce
6 hot dog/sub rolls
handful of green leaves
chopped onions and mustard to serve
- Place the sausages in an oven proof tray and squeeze over the BBQ mop sauce, turning to ensure all are fully coated. Cover and chill in the fridge for 30 minutes to marinade.
- Cook the sausages in a preheated grill for 10-12 minutes, until cooked through and golden on all sides.
- Half each of the rolls and top with a scattering of leaves. Top with a sausage each and add some chopped spring onions and a generous drizzle of mustard.
Find the rest of Meat Lust's tasty range in Sainsbury's and Tesco, look out for green sweet chilli, buffalo and chinese BBQ.
Thanks to the lovely Thug Flavours team for sending me some samples to try. All opinions are my own.