Hickory Smoked Sausages | Red Meat Recipes | Weber BBQ
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Hickory Smoked Sausages

Laura Romeo - Weber Grill Expert

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    40 min.

  • Barbecue Time

    30 min.

Ingredients
Instructions

the Ingredients

Hickory Smoked Sausages
  • 8 beef or pork sausages

Instructions

Looking for a way to mix up the simple sausage? Try smoking the sausages on the barbecue over indirect heat, they will be deliciously smoky, tender and succulent.
  • Soak Hickory wood chips in water for at least 30 minutes.
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). When smoke appears, add the sausages to the barbecue and roast over indirect medium heat for 30 minutes, turning the sausages halfway through the cooking time, for even colouring.
    Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). When smoke appears, add the sausages to the barbecue and roast over medium heat for 30 minutes, turning the sausages halfway through the cooking time, for even colouring.
  • Once cooked, remove the sausages from the barbecue and serve.

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