• 24 chipolata sausages

For the smoky tomato sauce

You will need

  • 8 wooden or metal skewers (if using wooden, soak in water for at least 15 mins first)


  • STEP 1

    To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.

  • STEP 2

    Heat the Ninja Woodfire to medium, setting the timer to 20 mins. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other end, so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six. Cook on the grill for 20 mins, flipping halfway. When they have 3 mins left, baste with 5 tbsp of the sauce.

  • STEP 3

    Brush once more with the sauce before serving, and serve the rest of the sauce on the side for dipping.


If you're worried about the sausages cooking through, simmer them in water first until they're completely cooked. Chill until needed, then use the barbecue to brown them and cook the sauce on.

Goes well with


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