And what BBQ food could be better to serve on the night than a range of tasty sausages? Easy to grill and so versatile, you can make 5 November tasty and fun with a load of barbecued bangers, served with various relishes and dips.
As there is bound to be so much going on at your Bonfire Night party, including the array of colourful fireworks ready to be set off safely at the right time and a bonfire to keep an eye on, the last thing you want to worry about is how you’ll feed your guests. So, instead, all you need to do is buy lots of your favourite sausages plus the ingredients for a few delicious marinades, relishes and dips – and fire up the barbecue.
You can serve the sausages either on their own or in buns with salads and jacket potatoes for a hearty meal. And these recipe ideas work well with a range of sausages, including vegetarian sausages.
Bangers with a spicy relish
This is so easy to make on your barbecue and lets you control just how hot the relish is. Simply grill 12 sausages and serve on a bun with lashings of mayonnaise mixed with mustard and cayenne pepper – about 200ml of mayonnaise mixed together with 2 tablespoons of wholegrain mustard and a pinch of cayenne pepper works well.
Sausages and sweet chilli
To make this dish for 12 people, you need the following ingredients: 12 sausages, 4 tablespoons ketchup, 2 tablespoons runny honey, 2 teaspoons chilli powder, 2 garlic cloves, and half teaspoon dried oregano. Mix the ketchup, honey, chilli powder, crushed garlic and oregano together with a tablespoon of water and smear the sausages with this sauce before adding them to the grill. Then continue to baste as the sausages cook.
Bring some beer to the boil in a large pan before adding the sausages and some chopped onions, and letting this all simmer for 15 minutes. When the BBQ is hot enough, transfer the sausages onto the grill and cook for about 10 minutes before serving in a crusty bun with lashings of mustard and a heap of the onions.
Sausage and vegetable kebabs
For this recipe, you’ll need: 12 sausages, 12 cherry tomatoes, 1 red onion, 1 yellow pepper, 1 red pepper, 1 green pepper, 2 tablespoons honey, 2 tablespoons wholegrain mustard, 1 tablespoon oil. Cook the sausages in a pan with a little oil for 10 minutes, then remove and cut into chunks. Thread a piece of sausage onto a barbecue skewer and then alternate with a chunk of red onion, pepper and tomato. Mix the honey, mustard and oil together and brush over the kebabs before grilling for 10 minutes.
Autumn apple bangers
To make this dish, you’ll need: 12 sausages, 3 apples, 2 tablespoons butter, 2 onions, 2 tablespoons apple cider, and 2 tablespoons brown sugar. In a pan, add the chopped onions with the butter and simmer until soft. Then add in the chopped apples, vinegar, and sugar and simmer for 15 minutes. In the meantime, you can grill the sausages, ready to serve on a bed of the autumn apple relish.
Honey and mustard sausages
These sausages are easy to make and are always well received. All you need are 48 cocktail sausages, 3 tablespoons wholegrain mustard and 3 tablespoons runny honey. Thread the sausages onto a skewer and barbecue for 5-10 minutes. Mix the honey and mustard together with a splash of oil, and brush over the sausages, then cook for another 5 minutes. Serve in a big bowl with a couple of smaller bowls for the ketchup and mustard dips, and let everyone dig in.