“Turn a simple sausage into a gourmet treat with our fat smoked sausages. Smoke gives you extra depth of flavour that can’t be achieved indoors. Have a go at using soaked wood chips on the barbecue. It’s simple & gives your food a wow factor.” Henry Herbert.
In the kitchen:
Mix all ingredients together except water. When well mixed add water and mix again.
Place into sausage machine and stuff into skins.
Tie and leave in fridge for several hours to firm.
At the barbecue:
Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
Serve with dill pickles, sour cream, beetroot remoulard and grilled sourdough.
In the kitchen:
Mix all ingredients together except water. When well mixed add water and mix again.
Place into sausage machine and stuff into skins.
Tie and leave in fridge for several hours to firm.
At the barbecue:
Smoke your sausages on the barbecue with wood chips for 15 mins or until cooked.
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.