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.
Ingredients
Instructions
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
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.