Tales of smoke: classic smoky sausages
Ingredients
Method
Tasting notes
This deliciously sweet and oak-smoked treat elevates the humble sausage to new heights. Making it the perfect third, fourth or fifth wheel to even the most formal of get-togethers.
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Method
1. Crush the garlic clove. Combine it with the cider vinegar, Laphroaig, sugar and smoked paprika to make a paste.
2. Stir the ketchup into the paste to form a glaze.
3. Barbecue the sausages until cooked through (roughly 10 minutes).
4. Brush some of the glaze onto the sausages and cook for a further 1-2 minutes. Continue turning and glazing the sausages until they become caramelised and sticky.
Serving suggestion
The ultimate crowd-pleaser. From skewers and sauces to rolls, wraps and baguettes – everyone will have their favourite accompaniment. So why not serve them up in a skillet and let the people decide?
