I used Woolworths pork and herb sausages, which were delicious, but the pork and apple work very well too. This cooking method will give great results with any good-quality sausage.
Line the pot base with some tinfoil for easy clean-up, cover the base with a layer of oak chips and add a tablespoon or two of water. Place the pot over the flames with the lid on, and heat until the chips start to smoke. Add the sausages, cover with the lid again, and leave to smoke for about 15 to 20 minutes. Check them occasionally, and turn them over once. As soon as they’re lovely and brown, remove from the pot, and slice when they’ve cooled slightly.
While your sausages are smoking, make up a salad platter using whatever ingredients please you; on my platter I used carrot, baby marrow and celery sticks, olives, gherkins, gouda and feta cheese cubes, sliced mushrooms, and some halved strawberries. Baby tomatoes or tomato wedges and cucumber strips would also be great. Mix up a dipping sauce of equal parts mayonnaise and Greek yoghurt, with a little bit of curry powder and some salt and pepper to taste.
Arrange the smoked sausages on the platter with the rest of the goodies and serve. To make the meal even more substantial, you could bake some bread rolls on the fire. (See the March issue for delicious bread recipes.)
To read the full article, order a copy of the July 2012 issue of Caravan & Outdoor Life.