Marcus Bawdon (Founder of online BBQ magazine & author the book ‘Food and Fire) has put together a fantastic sausage recipe with alternative sides to refresh this barbecue classic and make it perfect for cooking on a Compact Grillstream BBQ.

Ingredients 

2 or 3 sausages per person (I went for spicy fresh Argentine style chorizo) 

A selection of veg suitable for grilling Peppers, bell, pointed, sweet, and chillies for a bit of spice 

Aubergines 

Courgettes 

Red onions 

Spring onions 

Mushrooms 

Asparagus 

Crusty bread

Sausages and grilled veg 

I like to keep the vegetable slices fairly thick and chunky, this way your veg wont burn easily or disintegrate on the barbecue. To start, prep the veg by chopping the larger veg into thick slices. I set the grill up on medium heat with the burners about ¾ power and start cooking the sausages.

I steadily brown them for 10- 15 minutes turning occasionally until almost cooked. To get sausages cooked just right I have found that they should be cooked slowly over moderate heat until they are 74°C (test with an instant read digital probe thermometer if you want to be exact). 

About halfway through the sausage cooking time, I add the veg to the bbq, starting with onions and aubergine and to get a lovely char on them, I turn the temperature up towards the end. I then cook the rest of the veg, aiming for it all to be cooked at the same time. Lastly I grill off slices of some nice crusty bread. I like to serve this on a large rustic platter, spooning the chimichurri over everything. 

To make chimichurri 

Handful each of fresh flat leaf parsley, coriander and oregano 2 garlic cloves ½ tsp smoked paprika 1 tsp coarse sea salt 1 tsp mild chilli flakes 2 tsp dried oregano 8 tbsp extra virgin olive oil 2 tbsp red wine vinegar To make my delicious chimichurri I finely chop the fresh parsley, coriander leaves and oregano. Then in a pestle and mortar smash the garlic, smoked paprika, dried oregano and chilli flakes and sea salt, adding the herbs before I stir in the olive oil and red wine vinegar. 

I then stir and pound all of the ingredients together to make a fragrant rich paste. To be extra prepared and to allow the flavours to deepen, you can make this well in advance, or even the night before.