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Serves: 8

Tom & Henry's 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.
Ingredients
Instructions

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