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1
Place sausages into a skillet over medium heat and pour in water.
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2
Add a large pinch of salt to the water and bring to a simmer.
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3
Cover and cook for about 3 minutes per side.
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4
Remove sausages from pan and let cool to room temperature.
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5
Refrigerate until cold, at least 1 hour.
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6
Insert a metal skewer the long way through each cooled sausage.
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7
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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8
Pour barbeque sauce into a small bowl.
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9
Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer.
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10
Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end.
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11
Gently spread the sausage apart on the skewer to create about 1/2 inch of space between the curls.
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12
Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
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13
Brush sausages with barbeque sauce using a pastry brush when sausages are nearly done.
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14
Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side.
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15
Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.
