A summer sausage in my humble opinion, delicious chicken thigh and sweet roasted garlic, delicately smoked to just the right temperature. This will take a few hours but it’s worth it. Try smoking with apple wood to keep the smokey flavour as light as possible.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

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  • 700g diced skinless chicken thigh meat
  • 200g diced pork shoulder
  • 100g pork fat, diced
  • 10g fresh thyme leaves
  • 30g roasted garlic
  • 5g pepper, ground
  • 18g salt
  • 2.5g Curing salt #1
  • 1 meter hog casings


  • Prepare roasted garlic ahead of time
  • Place the fat in the freezer two hour ahead of time, the chicken and pork an hour ahead of time
  • Soak about 1 meters of hog casings in warm water
  • Cool the metal parts of your grinder and stuffer before use, if possible
  • Remove the diced pork and chicken from the freezer when its got a frozen crust to it
  • Grind all of the meat and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
  • Mix all the spice mix ingredients, including the cure #1  together in a bowl.
  • Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
  • Stuff the mixture into the hog casing, twisting off 6 inch sausages
  • Hot smoke these sausages until the internal temperature reaches 74c

How to eat it?


January 23, 2024
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