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
- 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
- 01Mix all ingredients together except water. When well mixed add water and mix again.
- 02Place into sausage machine and stuff into skins.
- 03Tie and leave in fridge for several hours to firm.
- 01Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
- 02Serve 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.
Ingredients
- 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
- 01Mix all ingredients together except water. When well mixed add water and mix again.
- 02Place into sausage machine and stuff into skins.
- 03Tie and leave in fridge for several hours to firm.
- 01Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
- 02Serve 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.
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