One of our favourite things to do when we're having a BBQ is grab any old, plain sausage pack and transform them into something really special like these BBQ honey bangers.

We've made a sweet and sticky honey soy glaze, and served them with a side of papaya sambal for a fresh and zingy hit of acidity.

When grilling sausages on the BBQ, make sure you give yourself plenty of time to cook these. We'd recommend cooking sausages first in the line up of the menu, as they can be finished off in the oven, or kept warm in a low oven until everything else is ready to go.

For more BBQ recipes, check out our complete guide, filled with all the inspiration you need for your next cook up.

Yields: 8

Prep Time: 5 mins

Process Time: 13 mins

Total Time: 18 mins

Calories per Serving: 350


For the sambal
  • 1

    papaya, peeled and deseeded, roughly chopped

  • 1

    small red onion, finely chopped

  • Juice of 1 lime

  • 1 tbsp.

    light soy sauce

  • Small pinch of golden caster sugar

  • 1 level tbsp freshly chopped coriander

For the sausages
  • 900 g

    thick pork sausages

  • 6 tbsp.

    runny honey

  • 4 tsp.

    cajun seasoning

  • 2 tbsp.

    light soy sauce


  1. To make the sambal, put the papaya, red onion, lime juice, soy sauce, sugar and coriander in a bowl. Season well to taste and mix together. Cover and chill for at least 30min or up to 24hr.

  2. Cook the sausages on the barbecue for 10-15min or until they're well browned and almost cooked. Put in a large shallow dish.

  3. Mix together the honey, cajun seasoning and soy sauce. Pour over the sausages and mix well. Return the sausages to the barbecue for 3–4min, brushing over any remaining marinade as they finish cooking. Serve with the sambal.

Per Serving:

  • Calories: 350
  • Total carbs: 25 g
  • Sugars: 9 g
  • Total fat: 23 g
  • Saturated fat: 9 g

2023-05-23T10:09:39Z dg43tfdfdgfd