Pork Sausages (Snags) BBQ Cook Time
170°C (340°F)
15–18 minutes • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Cooked through | 74°C (165°F) | 15–18 min | Juicy, browned all over — the only safe option |
How to BBQ Pork Sausages (Snags)
1
Preheat BBQ to medium, 170°C (340°F).
2
Place snags on the grill — do not prick them.
3
Turn every 4–5 minutes for even browning.
4
Cook 15–18 minutes until internal temp reaches 74°C (165°F).
5
Rest 3–5 minutes. Serve in bread with onions and sauce — the Aussie way.
Pro Tips
- Never prick snags — keeps them juicy.
- Medium heat prevents splitting and burning.
- For extra flavour, cook sliced onions alongside on the hotplate.
- Bunnings-style: white bread, sausage diagonal, onions on top, tomato sauce.
Resting Time
Rest for 3–5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ pork snags?
15–18 minutes at 170°C (340°F), turning every 4–5 minutes.
Should you prick snags before cooking?
No. Pricking lets all the juices run out. Keep them whole.