How long to BBQ pork sausages (snags) (snags)? Grill for 4-5 min/side (12-15 min total) at 160-180°C (325-350°F). Complete temperature guide in °C and °F with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Alberta Studios on Pexels
BBQ Snags for 4-5 min/side (12-15 min total) over direct heat at 160-180°C (325-350°F). Internal temp: N/A. Rest for 3-5 min.
Here is everything you need to know about cooking pork sausages (snags) (snags) on the BBQ. We cover direct grilling, indirect heat, and smoking times with temperatures in Celsius (and Fahrenheit) so you get perfect results every time.
| Method | Temperature | Time |
|---|---|---|
| Direct Grilling | 160-180°C (325-350°F) | 4-5 min/side (12-15 min total) |
| Indirect Heat | 160-180°C (325-350°F) | 20-25 min at 180°C (350°F) |
Thickness: Standard link | Rest time: 3-5 min
Use a calibrated digital meat thermometer for accuracy. Insert the probe into the thickest part of the meat, away from bone or fat pockets, which can give false readings.
| Doneness | Internal Temperature |
|---|---|
| Well Done | 74°C+ (165°F+) — must be fully cooked |
Minced meat products must reach 71°C (160°F) throughout, as bacteria can be distributed during the grinding process.
The backbone of every Australian BBQ. Medium heat, turn often, never pierce with a fork. Serve on white bread with tomato sauce and onions.
Temperature accuracy matters more than timing. Factors like wind, ambient temperature, grill type, and meat thickness all affect cook times. Always verify doneness with a thermometer rather than relying solely on the clock. — AmazingRibs.com
See how snags compares to other popular pork cuts on the BBQ:
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open CalculatorHow long do you BBQ pork sausages (snags)?
Grill pork sausages (snags) for 4-5 min/side (12-15 min total) over direct heat at 160-180°C (325-350°F). Always use a meat thermometer to check the internal temperature reaches N/A.
What temperature should pork sausages (snags) be when cooked?
The safe internal temperature for pork sausages (snags) is N/A. Use a digital meat thermometer inserted into the thickest part of the meat, away from any bone.
How long should pork sausages (snags) rest after BBQ?
Rest pork sausages (snags) for 3-5 min after removing from the BBQ. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful result. The internal temperature will continue to rise 2-3°C during this time.
Should I cook pork sausages (snags) on high or low heat?
Cook pork sausages (snags) over medium-high direct heat (160-180°C (325-350°F)) for the best sear and flavour.