- 8 beef or pork sausages
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.
- Once cooked, remove the sausages from the barbecue and serve.