Lamb/Beef Sausages Smoked Then Grilled

[MrHoss]

The best butcher in town does these babies up - 70% lamb and 30% beef he said today.  Made em' up yesterday he said:



I maintained a low smoking temp of between 155-165f grate temp.  After about 40 minutes of white oak smoke:





I took em' off covered them with plastic wrap and primed a second grill.  Here they are going on.  I let them come up to heat for about 5 minutes or so:



Then I move them over the coals for about a minute then I move sausages from the left and put them over on the far right.  This keeps the line moving and I do this till they are done:



Most of them done and off the heat:



Pop goes a sausage:



There was a smokering I just found it hard to capture:



My wife's mushroom rissoto:



Alongside my sammich:



These are middle eastern spiced and boys....the blend of those spices, the 2 meats and the smoke!!!  "Damn Fine, Served Here", today anyways.

[1buckie]

Well done !!!!


I love a "Sausage and Not Much Else" sammich......beats your standard hotdog with everything on it by a mile !!!!!!

[MacEggs]

I love it, Mike!  That third last pic ... that's a classic, I say. 

[Lerxst]

Looks wickedly good.  I love Middle Eastern spiced anything!

Who is that butcher?  Looks like I need to pay him a visit.

[wyd]

Those look great.  I like lamb so would love to try them sometime.

[MrHoss]

Who is that butcher?

Laziz Meats, 1770 Ernest London.  He does 28 day dry aged steaks too.  Restaurant buy their meat from this guy.  Call ahead to make sure he has sausages as he does not always have em'.