Description
A deliciously sweet and smoky BBQ brown sugar sausage recipe that features tender sausage links baked in a flavorful sauce made with brown sugar, barbecue sauce, and a blend of spices. Perfect for a comforting meal or party appetizer.
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: Lightly grease a large baking dish with cooking spray or a small amount of oil to prevent sticking.
- Arrange Sausages: Place the sausage links in a single layer in the prepared baking dish ensuring 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 dissolves and the sauce is smooth.
- Coat Sausages: Pour the prepared sauce over the sausages, ensuring they are well-coated on all sides.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and sausages to cook through.
- Uncover and Stir: Remove the foil and stir the sausages gently to recoat them with sauce for even flavor distribution.
- Continue Baking: Return the uncovered dish to the oven and bake for an additional 15 to 20 minutes until sausages are fully cooked, and the sauce is bubbly and thickened.
- Cool and Serve: Remove the dish from the oven, let the sausages cool slightly, then serve hot for maximum flavor enjoyment.
Notes
- Choose sausage type based on your preference, such as pork, turkey, or chicken for different flavor profiles.
- Adding cayenne pepper is optional and provides a spicy kick to the dish.
- Make sure to stir halfway through to coat the sausages well and prevent burning.
- Cooking time may vary slightly based on sausage thickness; ensure sausages are cooked to an internal temperature of 160°F for pork or 165°F for poultry.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
