BBQ127/17 – Wild Boar Cider and Apple Sausages:
Many, many years ago there was a stall at our local farmers market selling Wild Boar Sausages along with a lot of other Wild Boar cuts. We used to buy the Honey and Mustard sausages quite often and really enjoyed them. After a while they weren’t at the markets any more and I hadn’t seen them anywhere. Until this weekend!
Apparently the markets were costing too much so they started selling half carcasses to restaurants instead. This weekend they didn’t have any Honey and Mustard sausages left so I bought some Cider and Apple ones instead.
A full chimney of Oxford Charcoal Apple poured into the charcoal baskets in the centre of the grill and the Hellfire Halo set up on top.
As with my previous sausage cooks I lined up the sausages around the edge of the Halo to cook them slowly, indirectly. I dropped a handful of Hot Smoked Apple chips in and put the lid on.
I had a bit of trouble keeping the fire going, maybe the Halo went on too quick before the charcoal had settled and stifled it a bit. To move this along I gave the charcoal a blast with the looftlighter then added the halo sear grate and cooked the sausages directly for a bit (hence the sear marks below!). When it started flaring up I moved them back to the edge.
At 75c internal temperature I took them off.
Time to Eat:
Quick and easy midweek cook. Really appreciate the BBQ hut at the moment as I am sheltered from the cold and the rain but you don’t mind firing up the grill for a quick cook like this. I was tempted to cook on the hob but sausages never taste as good so glad I used the BBQ!
The sausages were ok, not as good as I remember the Honey and Mustard ones but nice to try something different.
|Cook Equipment:||Weber Kettle|
|Cook Method:||Hellfire Halo|
|Charcoal:||Oxford Charcoal Apple|
|Smoking Wood:||Hot Smoked Apple|
|Cook time:||About 10m|
|Notes:||Let the Charcoal settle before putting the hellfire on.|