Place sausages into a skillet over medium heat and pour in water. Add a large pinch of salt to the water and bring to a simmer. Cover and cook for about 3 minutes per side.

Remove sausages from pan and let cool to room temperature.

Thread a metal skewer through each cooled sausage so the sausage is pierced by the skewer lengthwise .

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Pour barbecue sauce into a small bowl and set aside. Grab a pastry brush.

Place a sausage on cutting board and make a knife cut about 1 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end.

Gently spread the sausage apart on the skewer. This will create a1/2 inch of space between the spiral and allow of the sauce to drip into every spiral space.

Place sausages onto the preheated grill and cook until browned, about 6 minutes on each side.

Brush sausages with barbecue sauce using a pastry brush when sausages are nearly done. Cook, until sauce has caramelized onto the sausage and the sausage has slight char markings.

Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving. Serve on bun with garnishes.