Sausages are eaten at 71% of barbecues. This actually seems to be a low figure.
An interesting way of cooking and serving sausages is to make colourful kebabs: Use plain pork with 3 or 4 contrasting varieties such as pork & leek (green), tomato (red) or pork & mustard (yellow). Cut the sausages into large chunks (say 3 cm) and thread alternative slices of plain pork and flavoured varieties onto kebabs or skewers. If you want, you can separate each piece with a piece of onion or cherry tomato. Cook the kebabs in the normal way and serve.
The recipe below is for Italian Spiedini sausages (spiedini means skewered in Italian). If you have a large bay or rosemary bush you could make your own skewers out twigs. The aromatic wood will flavour the meat (and your garden) during cooking.
Makes 8 small or 4 large kebabs.
400 g piece of calves liver
4 rashers of smoked streaky bacon, halved and rinds removed
Large red onion, peeled and cut into 8 segments
Red pepper, halved, deseeded and sliced into 8 strips
Large pinch of dried oregano
Kebabs or skewers (wooden skewers should be pre-soaked for at least 1 hour)
Cut the sausages into 4 chunks
Slice the calves liver into 8 pieces (about the same size as the sausage chunks)
Wrap a slice of bacon around each piece of liver
Make up kebabs alternating sausage with the liver and vegetables
Season, drizzle with oregano and olive oil
Either grill or barbecue for 10 - 15 minutes, baste once or twice with olive oil or a mixture of olive oil and lemon juice