Top American sausages cooked on the grill or in a skillet with this lemony-ginger barbecue sauce. It’s great with American Breakfast Sausage or Smoky Beef Summer Sausage.
11/3 cups ketchup
1/2 cup cider vinegar
1/4 cup firmly packed dark brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon dry mustard powder
2 garlic cloves, minced
1 lemon, washed and thinly sliced
1/2 to 1 teaspoon hot red pepper sauce, or to taste
1. Combine ketchup, vinegar, brown sugar, Worcestershire sauce, ginger, vegetable oil, mustard, garlic, lemon, and red pepper sauce in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer sauce, uncovered, for 30 minutes, or until thick, stirring occasionally.
2. Strain sauce, pressing with the back of a spoon to extract as much liquid as possible. Ladle sauce into containers. Refrigerate until ready to use.
Note: The sauce can be refrigerated up to 2 weeks or frozen up to 3 months.