Fat smoked sausages

Fat smoked sausages


In the kitchen:

  1. Mix all ingredients together except water. When well mixed add water and mix again.
  2. Place into sausage machine and stuff into skins.
  3. Tie and leave in fridge for several hours to firm.

On the barbecue:

  1. Smoke your sausages on the barbecue with wood chips for 15mins or until cooked.
  2. Serve with dill pickles, sour cream, beetroot remoulard and grilled sourdough.
  • Recipe from Tom and Henry Herbert of TV’s The Fabulous Baker Brothers: A Bite of Britain in conjunction with Weber Barbecue.
  • There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.



Have a go at using some soaked wood chips on the barbecue for an extra smoky taste


1kg minced fatty pork shoulder
15g salt
100g rusk/dried breadcrumbs
5g nutmeg
5g ground coriander
5g ground mace
5g white pepper
100ml cold water
Sausage casings


Time: 20 minutes
Serves: 6-8
Nutrition: n/a