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As published in Heat & Smoke
- good quality sausages
- tomato ketchup
- Dijon mustard
First, take your pure, perfect porkers. Blanch them for a few minutes in a large pot of boiling water, allowing the water to return to a gentle simmer before you time the process. The idea is not to have to worry about whether your snags are cooked through when they are on the grill, because you will know they are.
After the blanching, drain the sausages and leave to cool until you are ready to cook them. This can be done well in advance.
When ready, lightly oil your cool snags and place them at 45 degrees to the grill bars, on a clean, hot, oiled grill. Add some hickory smoke to the process if you like.
The snags will crisp up and become golden and neatly grill marked – as you move them through 90 degrees after a few minutes and repeat the dose on the second side after a few more – before they are cooked.
Serve with a dollop of tomato ketchup into which you have swirled plenty of Dijon mustard.
Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.
*Heat & Smoke by Bob Hart is available to purchase via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
**Photo credit Dean Cambray.BBQ Sausage Recipe,
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Important fire safety tips to remember each time you decide to BBQ.
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In a covered kettle under normal cooking conditions, usable cooking heat (greater than 150 degrees °C) is available for more than four hours.