There’s something unapologetically British about a proper Cumberland sausage on the BBQ — bold seasoning, a satisfying bite, and that unmistakable smoky finish when it hits the grill. This British BBQ sausage recipe is built for long summer evenings, easy weekend cooking, and feeding a crowd without fuss.

The key is simple: steady heat, patience, and letting the sausages do the talking. Whether you’re firing up a garden BBQ or working with a grill pan indoors, this is about getting that perfect balance — crisp on the outside, juicy through the centre. If you’re searching for how to cook Cumberland sausages on a BBQ or the best way to grill sausages without drying them out, this is the method that delivers every time.

Serves: 6
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

• olive oil - 1 tbsp
• Fresh thyme
• Freshly cracked black pepper

Get your barbecue to amedium heat (around 180–200°C). You want steady heat—not flames licking everything to death. Cumberland sausages need control, not chaos.

Take your sausages out of the fridge 10 minutes before cooking. Lightly brush with oil and crack over some black pepper.

Place the sausages on the grill over indirect heat first. Cook for 15–20 minutes, turning regularly to get that even, golden-brown colour.

Move them over direct heat for the last few minutes to get that proper charred finish—that’s where the flavour lives.

Mix honey, soy sauce, and jerk seasoning.

Brush onto the chicken in the final 5 minutes for a rich, caramelised coating—perfect for anyone searching for a sweet and spicy BBQ chicken recipe.

Take them off the grill and let them rest for a couple of minutes. Then load them into buns, pile on the onions, and hit them with your sauce of choice.

Don’t rush sausages on a BBQ. Too hot, too fast—and you’ll split the skins and lose all that flavour. Slow it down, build the colour, then finish strong.