Curly Q sausage

Place the sausages in a small pan with water coming about halfway up and a big pinch of salt.

Bring to a gentle simmer, flip them over, cover, and cook five minutes.

Remove from the pan, cool to room temperature, then refrigerate until ice cold.

Push a skewer down through the centre of each sausage so it comes out in the centre of the opposite end.

Lay the sausage flat on the board, start the cut about an inch from the end, angle the knife slightly and cut down to the skewer, turning the sausage and cutting continuously to a spiral, stopping a good inch before the far end.

Pull the spiral open about half an inch between the curls, leaving it on the skewer.

Grill over charcoal as for regular Italian sausage; the coil cooks faster for the extra surface area.

With a couple of minutes of cooking left, brush on the barbecue sauce, let it caramelize a minute, turn and brush on more.

Rest about 30 seconds, dress the bun with basil garlic mayonnaise, then release the coil from the skewer into the bun.