*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

  • 2 kg potatoes
  • 1 large onion
  • 200 ml hot milk
  • Cold-smoked bacon (fried)
  • Salt
  • Black pepper
  • Paprika
  • Sour cream
  • Fresh mushrooms (if you decide to make mushroom sauce)
  • Herbs

Recipe

  1. Soak the intestines in water or milk after thoroughly washing them.
  2. Preheat the grill to +150-160°C, using heat deflectors and a drip tray.
  3. Grate the potatoes and onion.
  4. Pour hot milk over the grated potatoes to scald them.
  5. Add the fried cold-smoked bacon bits.
  6. Season with spices to your taste.
  7. Mix everything well and stuff the mixture into the intestines.
  8. The intestines should not be fully stuffed as they might burst during cooking.
  9. Tie the ends of the intestines with thread or secure with wooden toothpicks.
  10. Before grilling the sausages, poke them all over with a needle or a wooden toothpick.
  11. Grill at +150-160°C for about 15 minutes (use a silicone mat to prevent the sausages from sticking to the metal grates), then poke them again.
  12. The total cooking time can vary between 1.5-2 hours depending on the thickness of the sausages.
  13. The sausages should be nicely browned, which indicates they are fully cooked.
  14. Serve with sour cream or mushroom sauce.
  15. Enjoy!!!

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools

**In this book you'll find all important information how to use kamado grill and how to prepare and to cook delicious foods with no mistakes.