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!
The Meat:
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.
The Prep:
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.
The Cook:
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:
Summary:
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 temperature: | 250C |
| Cook time: | About 10m |
| Internal temperature: | 75c |
| Notes: | Let the Charcoal settle before putting the hellfire on. |