I have recently become quite enraptured with smoking food and have been dying to get stuck in and try it out.
I have neither the hot smoker nor the inclination to light a fire, but armed with a solid understanding of the technique, I decided to try a stove top, hot smoke version using an ordinary pot with a lid.
The principles still apply.
I found these wonderful, dare I say ‘gourmet’ pork and apple sausages in Woolworths. I loved the 90% coarsely ground shoulder and belly pork content and lower carbohydrate level. An idication that these little babies are of a much higher quality than the mass produced ones with very high cereal ratios.
However, at this juncture I do need to add that I am a big fan of Escort gold medal Pork sausages.
Anyway I thought these would be perfect for my little smoking experiment.
I sprinkled about 3 tablespoons of French oak wine barrel wood shavings, actually more like sawdust on the bottom of a large stainless steel pot. You could wet these but I didn’t.
Then place the sausages on the rack and close the lid.
I turned on the heat to high and as soon as the wood started to smoke I reduced the heat to low. I needed to monitor what was going on inside, so I took the pot outside a couple of times to open up and check, and to avoid smoking out my house.
They took about 15 minutes to cook through.
I pan fried the other two sausages in the pack so as to get a comparison.
The smokey taste came through very strongly, and they were lovely and golden in colour with a firm texture. The pan fried sausages were a little more juicy, but overall the sausages have quite a subtle flavour.
I am super keen to try smoking some Escort bangers and various other things.
Oh and PS, line the bottom of the pot with tin foil to help with the cleaning up!