Ah, the best laid plans… decide to put together my Kamado Joe post on a day when the Gods are against me. Thankfully very little rain gets in through a half open top vent and what does is evaporated on the grill rack in a jiff. Still, it did prevent me from taking my grill-top shots, writes Sandra Tate…It’s that gamey time of year when you can pick up sausages that are that little bit different. These were a mix of venison and beef (beef there to add the essential fat element lacking in super lean venison and essential for a moist, juicy sausage – never puncture a sausage before, or during cooking for this very simple reason). The type of sausage is immaterial for this dish, except that they should be your own favourite variety, and be proper fat bangers.
Light up the Kamado Joe (between showers) and establish a steady temperature of 200°C/400°F with the grill rack at high level. Peel and wash 4 medium sized sweet potatoes and cut into chunks and toss in olive oil in a ceramic roasting dish. Season with salt, pepper and a good scattering of chilli flakes. Get these onto the grill first and cook for 10-15 minutes to soften before moving to the side to give space for a dozen fat sausages of your choice. By the time the bangers are browned all over (turn several times during cooking) the sweet potatoes should be tender and tinged with colour. A couple of minutes before removing from the grill, turn 200g fresh young spinach leaves into the sweet potatoes. the will wilt very quickly. Remove all from the grill, add the sausages to the dish and a good squeeze of fresh lemon juice over all. Serve immediately with warm, crusty bread rolls. There should be enough to keep 4 happy.