Prepare the rafts by skewering your sausages side by side to create a platform. Set up your BBQ with the coals on one side, for direct and indirect cooking zones. This is the point to add any woodsmoke, should you wish – I think a chunk or two of cherry wood works best with this recipe. Sausages absorb smoke amazingly well, and the extra flavour really enhances the BBQ experience.

Place the rafts on the indirect zone of the BBQ, and cook with the lid down for 20-25 minutes, or until the sausages are 65-70°C; they need to be 74°C to be safely cooked, but we’ll finish them off in the next steps (remember - use a meat thermometer and cook to temperature, not time, for best results). Next, give the Sausages a quick flame grill over the direct heat zone, to crisp up the skins on both sides of the raft, then move them back to the indirect zone. Spoon generous dollops of fried onions & cherry tomatoes, mozzarella, then pop the lid back on and cook until the cheese is melted and the sausages are properly cooked (74°C). Remove from the BBQ and carefully slide the sausages off the skewers to serve.