Must be bbq'd slowly

Whatever method you use they should be cooked right through, but still juicy. Cook them slowly to ensure that the skins do not burst. This is vital because the skin helps to retain moisture, once it bursts it cannot do this. A burst skin is either a sign of a bad sausage or a good sausage ruined by fast cooking.

It can be difficult to turn sausages without piercing the skins. A pair of spring loaded kitchen tongs will make it easy to turn and reduce the risk of piercing them.

Every year sometime around Christmas I’m guaranteed to get a few phone calls from friends and family asking “how to brine”  Why brine your birds some of you may be asking? Think of it as extra insurance for a juicy juicy bird, a properly brined and cooked bird will not need to be smothered in gravy, it will be juicy, and buttery with lots of flavour. If you’ve opted to bbq/smoke your bird this year, cooking it slow and low it’s very important to brine your bird, you don’t want your breast meat turning into sawdust do you?