Hickory Smoked Sausages

CategoryCuisineDifficultyBeginner
Yields4 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

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.

 8 beef or pork sausages
1

Soak Hickory wood chips in water for at least 30 minutes.

2

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.

3

Once cooked, remove the sausages from the barbecue and serve.

Ingredients

 8 beef or pork sausages

Directions

1

Soak Hickory wood chips in water for at least 30 minutes.

2

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.

3

Once cooked, remove the sausages from the barbecue and serve.

Hickory Smoked Sausages
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