Smoked Pork Sausage!

A recipe suitable for smoker barbecues


▪ 500gr pork breakfast sausage
▪ Handful of chopped spinach
▪ Handful of chopped onion
▪ Handful of chopped mushroom
▪ Some fresh garlic, minced
▪ 1 package of bacon


▪ Flatten the sausage out with a rolling pin or your hands into a squarish shape about 1/4 inch thick, on wax paper.
▪ Spread veggies out evenly amongst the sausage, feel free to add whatever else in here!
▪ Carefully roll up into a loaf
▪ Wrap bacon around the loaf to secure.
▪ Smoke with hickory, cherry, or pecan chips at 110-120°C for 2 hours.
▪ Cook without chips for another hour.