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Serves: 8

Fat Smoked Sausages

Prep Time
20 min.
Cooking Time
20 min.
Method
Direct
Prep Time
20 min.
Cooking Time
20 min.
Method
Direct

Ingredients

Weber  Baker  Brothers 496 346X318
  • 1kg minced fatty pork shoulder
  • 15g salt
  • 100g rusk/dried breadcrumbs
  • 5g nutmeg
  • 5g ground coriander
  • 5g ground mace
  • 5g white pepper
  • 100ml cold water
  • sausage casings
  • If you don’t have a sausage machine we’d recommend you buy good quality & butcher’s sausages

Instructions

    In the kitchen:

  • 01 Mix all ingredients together except water. When well mixed add water and mix again.
  • 02 Place into sausage machine and stuff into skins.
  • 03 Tie and leave in fridge for several hours to firm.
  • At the barbecue:

  • 01 Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
  • 02 Serve with dill pickles, sour cream, beetroot remoulard and grilled sourdough.

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.

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