How To Smoke Our Sausages

Have you ever tried a Sausage, smoked low n slow over charcoal or applewood? If you haven’t, now’s the time to whip out your smokers and give our American BBQ Pork Hot Links a go!

The traditional creole flavours from Southern America, paired with creamy cheese and smoked low n slow over charcoal will transform your BBQ from something pretty tasty, to something unforgettable!

How to smoke like a pitmaster:

  1. Preheat smoker to 120°C.
  2. Hang the sausages on ‘s’ hooks – 5-6 snags on each hook
  3. Hang the sausages in the smoker and smoke for 30 mins.
  4. Ensure the internal temperature is at least 75°C.
  5. Remove from the smoker and rest for 5 mins before serving.