Instructions

In the kitchen:

• Roughly dice all the meat and mince. Turn into a large bowl and add all the spices. Thoroughly mix in the spices and then add the vinegar and cognac.
• Now add sufficient water to make the mixture soft enough to force into the casings.
• Chill for about two hours before turning into sausages.
• Soak the casings in water for at least an hour before using them.
• Using a sausage maker, place casings on the filler tube and carefully fill them. Do not over or under fill. Make lengths of about 1 metre, and then coil.
• Now make the sauce. Peel and chop the onion. Wash the celery sticks and tomato. Peel the tomato and chop along with the celery. Heat butter and oil, add onion and sauté till pale golden brown. Stir in the flour and cook for a few minutes longer.
• Add the remaining ingredients and bring to a simmer, cover and cook for 30 minutes.
• Wash the potatoes. Peel and crush the garlic. Wash and chop the rosemary.

At the barbecue:

• Prepare the grill for in-direct heat, approx. 150 °C.
• Place the washed potatoes on the grill at in-direct heat and cook 45-50 minutes, bake until tender.
• Crush each one with a potato masher. Sprinkle the crushed garlic and rosemary onto the potato, season with ground salt and black pepper and moisten with olive oil. Put it in a drip pan.
• Let the grate get hot, then place a loose coil on it. You can prick the sausage before cooking it to make sure that it will not burst.
• Put the lid down on the grill and cook for 15 minutes. Turn and cook for about 5 minutes more. The sausage will be brown, moist and succulent. Make sure that the sausage is cooked thoroughly.
• The last 10 minutes place the drip pan with the smashed potatoes on the grill again, and grill it 5 minutes on each side until brown and heated through.

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.