Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
The day before or several hours before starting your barbecue, heat the oven to 160C/fan 140C/gas 3. Season the chicken all over, put onto a baking tray skin-side up and roast for 40 minutes. After 25 minutes, add the sausages. Cool until room temperature, then chill. Remove from the fridge 15 minutes before cooking on the barbecue.
To make the BBQ sauce, put all of the ingredients into a small pan and heat gently until the sugar has dissolved, then cool and chill.
Heat a barbecue to high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the sausages and chicken skin-side down over the hot side for 5-10 minutes or until golden and charred, then flip and repeat on the other side.
Pour two-thirds of the BBQ sauce into a bowl and use a pastry brush to coat the sausages and chicken all over with the sauce. Cook and turn every 30 seconds-1 minute for 4-5 minutes or until charred, caramelised and heated through completely. Serve with the remaining BBQ sauce on the side, coleslaw and corn on the cobs.