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Laura Romeo - Weber Grill Expert

Hickory Smoked Sausages

  • People

    Serves 4

  • Prep Time

    40 min.

  • Barbecue Time

    30 min.

People
Serves 4
Prep Time
40 min.
Barbecue Time
30 min.

the Ingredients

Hickory Smoked Sausages
  • 8 beef or pork sausages
Looking for a way to mix up the simple sausage? Try smoking the sausages on the barbecue over indirect heat, they will be deliciously smoky, tender and succulent.

Instructions

  • 01 Soak Hickory wood chips in water for at least 30 minutes.
  • 02 Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). When smoke appears, add the sausages to the barbecue and roast over indirect medium heat for 30 minutes, turning the sausages halfway through the cooking time, for even colouring.
  • 03 Once cooked, remove the sausages from the barbecue and serve.
Ingredients
Instructions

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