Hickory Smoked 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.
Ingredients
Directions
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.