Poachers Paradise

Who doesn't love a good old BBQ's sausage? Well, here at Craftology we're constantly on the look out for ways that beer can bring out the best in the things we love - and now we've found a way that beer can turn even the humble snarler into a triumph.


  • 6 large chicken sausages
  • 750 ml beer
  • 6 cloves garlic (finely minced)
  • 1 onion (thinly sliced)
  • A slug of cooking oil


  1. Prick each sausage six times with a fork. Arrange sausages in a baking dish and cover with beer and garlic. Pop it in the fridge for about 1 hour.
  2. Arrange onion slices in a pan just large enough to hold all sausages. Place sausages on top and add leftover marinade to cover.
  3. Place the pan over medium heat and gradually bring liquid to a simmer. Poach sausages until partially cooked. (4 to 5 minutes).
  4. Transfer sausages to a plate and pat dry. Meanwhile, prepare your BBQ for medium-high heat cooking. Lightly brush sausages on all sides with oil and arrange on the grill. Sizzle until crisp and nicely browned and the sausages are cooked through (about 4 to 6 minutes).
  5. Transfer sausages to a plate and rest for 3 minutes before serving.