the Ingredients
Instructions
“Turn a simple sausage into a gourmet treat with our fat smoked sausages. Smoke gives you extra depth of flavour that can’t be achieved indoors. Have a go at using soaked wood chips on the barbecue. It’s simple & gives your food a wow factor.” Henry Herbert.
In the kitchen:
- Mix all ingredients together except water. When well mixed add water and mix again.
- Place into sausage machine and stuff into skins.
- Tie and leave in fridge for several hours to firm.
At the barbecue:
- Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
- Serve with dill pickles, sour cream, beetroot remoulard and grilled sourdough.
- Mix all ingredients together except water. When well mixed add water and mix again.
- Place into sausage machine and stuff into skins.
- Tie and leave in fridge for several hours to firm.
- Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
- Serve with dill pickles, sour cream, beetroot remoulard and grilled sourdough.
In the kitchen:
At the barbecue:
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.
