BBQ Sauce-Braised Sausages

BY BILL ST. JOHN

Maybe it’s an old question in the South — when’s the best time to slather on the BBQ sauce, early or late? — but here in the West, we’re unburdened by either answer because we get to do with the sauce what we want. How about taking some Lillie’s Ivory Barbecue Sauce (a turn on Alabama White Sauce, like liquid mayo with a cider vinegar and black pepper kick) and use it as a braising liquid for some Marczyk French Sausages? Then top those, once cooked through, with a squiggle of Lillie’s Gold Barbecue Sauce, a tangy South Carolina mustard-y wonder? The Gold is like ballpark mustard four floors up, and a real zipline of flavor.