|Barbecue Pork Sausages
Why not ask your friendly butcher for one of the following:
Apple and Pork Sausages
You can use the direct cooking method if you wish but it's usually hard work, due to the high fat content of the sausage meat.
If your barbecue has a lid, why not try the indirect method and smoke them with a few woodchips. No drip tray is necessary, just turn the sausages every ten minutes until cooked.
You should be able to produce evenly cooked sausages, requires less effort and find out just how much more juicer they are.
There are lots of different sizes, flavours and makes of sausage. The best thing to do is try them all.
Your local butcher will probably make his own sausages from a local or family recipe.