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Posted by on 1 Oct 2013 in Bradley Smoker | 0 comments

Bradley Smoked Italian Sausage, Spinach and Fresh Tomato with Pasta

Bradley Smoked Italian Sausage, Spinach and Fresh Tomato with Pasta

For utter simplicity and maximum flavour this is difficult to beat. Most of the large supermarkets offer ‘Italian style sausages’ in their sausage ranges – this means they’ve seasoned them with garlic, fennel seed and a touch of chilli – and jolly good they are too. So I gave them some added Bradley Smoker flavour as well writes Sandra Tate … Smoked Italian sausages  *This recipe is suitable for beginners The sausages aren’t cured in any way, simply hot smoked. Set the Bradley Smoker cabinet to 100°C and add ten, or so, oak bisquettes to the stack. Place the fresh sausages onto racks (I smoked two racks of sausages and stored some in the freezer aferwards) and make sure they are spaced well and not touching (this will allow free movement of smoke to all areas). Smoke for 2-3 hours, depending on how strong you want the smoke flavour, and check that you have a core temperature of 68°C or more. The outside of the sausages becomes gloriously red/orange with...

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