BBQ102/17 – Sausage Rolls:
Only 1 cook in 7 weeks! The hut took 4 weeks to build, I was away with work for a week then on holiday for 2 weeks so as soon as I got back I was desperate to cook! Sausage Rolls it was.
When I first started going to the farmers markets over 10 years ago I always bought a fair bit from Puddledub pork as I am a big fan of their meat. They have a vast range of different sausage flavours but one of my favourites is Honey and Mustard. I picked up 2 packs of these and got ready to cook them.
The Prep:
I lit a full chimney of Oxford Charcoal Apple charcoal and poured it into the baskets, placing them in the centre of the grill. I then dropped the hellfire halo on top.
The Cook:
I placed the sausages around the hellfire on the surface away from the heat and put a cast iron pan over the direct heat.
Once I turned the sausages I dropped some Apple smoking chips from Hot Smoked into the fire then placed sliced onions into the pan. My daughter helped me slice the onions up, she enjoyed helping and it was nice to get her involved with the cooking.
The sausages were cooking quicker than the onions so I pushed them all out further to the outer edge where it was cooler. I added 2 tablespoons of honey to the onions.
I had some hot dog rolls which I toasted inside and outside.
Once the sausages hit 75C I took them off whilst I finished the onions.
The onions were looking awesome!
Time to Eat:
Roll + sausages + onions + American mustard + tomato ketchup = cracking lunch!
| Cook Equipment: | Weber Kettle |
| Cook Method: | Outer edge of Hellfire |
| Charcoal: | Oxford Charcoal Apple |
| Smoking Wood: | Hot Smoked Apple Chips |
| Cook temperature: | 250C |
| Cook time: | 10 minutes |
| Internal temperature: | 75C |
| Notes: | Put the onions on earlier! |
Great tasting sausages as always from Puddledub. A really simple cook but a nice lunch at the weekend and a good way to get cooking again after such a long break! The hut performed well, it’s going to be great cooking under cover with power and lights over winter!
I have loads of meat arriving over the next few weeks and am planning some interesting cooks – can’t wait!