Kamado-grilled sausages

Simple, sociable and always a winner, Kamado-grilled sausages are a true barbecue classic. Thanks to the kamado’s steady, all-round heat, they develop a crisp skin while staying juicy all the way through. A quick recipe, perfect for a summer meal with friends or family.

Ingredients

For this recipe, choose quality sausages, well seasoned and slightly thick.

• 6 to 8 sausages (chipolatas, merguez or farmhouse sausages)
• 1 tbsp olive oil
• Freshly ground black pepper
• A few fresh herbs (thyme or rosemary, optional)

Kamado preparation

Step 1: Prepare the kamado

Light your Forest Grill kamado and stabilise the temperature at around 180 to 200°C.
Set up the cooking grate for direct cooking above the coals.

Step 2: Prepare the sausages

Lightly brush the sausages with a little olive oil to stop them sticking to the grate.
Add a light grind of pepper if needed.

Step 3: Cooking the sausages

Place the sausages on the hot grill grate.
Cook them for 10 to 15 minutes, turning regularly to achieve even browning.

The skin should turn nicely golden and lightly crisp, while keeping the inside juicy.

Tasting and sides

Serve the sausages piping hot with:

• kamado-roasted potatoes (our sweet potato recipe)
• a fresh salad
• or toasted bread with mustard and gherkins

Conclusion

Quick to prepare and always delicious, kamado-grilled sausages are the very essence of a sociable barbecue. A simple cook that brings out the flavour of the meat. It makes sharing a great moment around the fire even more enjoyable.