Peel and grate the apples and mix with the sausage meat, zest and juice of one orange in a large bowl. Add in the ginger and pistachio nuts then season with salt and pepper to taste.
At the barbecue:
01
Add the mixture to a Weber Drip Tray and cook indirect on your barbecue.
02
Cook for 35 minutes or until the stuffing has reached 75°c.
03
Drain out any excess liquid or fat and allow to cool for 5-10 minutes before turning out and serving.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
500g good quality sausage meat
2 apples peeled and grated
Zest of 1 orange
Juice of half an orange
1 thumb of ginger peeled and grated
100g shelled pistachio nuts
Salt, pepper
Instructions
In the kitchen:
01
Peel and grate the apples and mix with the sausage meat, zest and juice of one orange in a large bowl. Add in the ginger and pistachio nuts then season with salt and pepper to taste.
At the barbecue:
01
Add the mixture to a Weber Drip Tray and cook indirect on your barbecue.
02
Cook for 35 minutes or until the stuffing has reached 75°c.
03
Drain out any excess liquid or fat and allow to cool for 5-10 minutes before turning out and serving.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.