BBQ117/17 – Sausage Rolls:
I had a delivery from Puddledub which included some of their honey and mustard sausages. We had been out for a walk on Saturday morning and it was freezing cold, sausage rolls for lunch sounded like a great idea!
It wasn’t that long ago I cooked sausages, I pretty much used the same method here:
The Meat:
As before, these were honey and mustard sausages from Puddledub which are some of our favourites. £7.20 for 2 packs.
The Prep:
I simply sliced up some onions. Always do twice as many as you think you need because they reduce down when you cook them!
The Cook:
I fired up a full chimney of Oxford Charcoal Hardwood Blend and when it was fully lit I poured it into the charcoal baskets which were placed in the centre of the grill. I then placed the hellfire halo on top with the sear grate in place. Once everything settled and the halo was up to temp I lined the sausages up away from the direct heat so they would cook gently. I placed a cast iron pan with the onions, rapeseed oil and some honey onto the sear grate to cook directly over the heat. I dropped some Apple wood chips from Hot Smoked onto the sear grate and put the lid on the grill.
Every few minutes I rotated the sausages and as they approached 75c internal temperature I moved them out further to a cooler part of the grill.
Time to Eat:
Brioche hot dog buns, sausages, onions, American mustard and Tomato Ketchup = awesome weekend lunch!
Summary:
A quick and easy meal which tasted great, a good one for the weekends!
| Cook Equipment: | Weber Kettle |
| Cook Method: | Direct |
| Charcoal: | Oxford Charcoal Hardwood Blend |
| Smoking Wood: | Apple Wood Chips from Hot Smoked |
| Cook temperature: | 250C |
| Cook time: | About 10m |
| Internal temperature: | 75C |
| Notes: | N/A |