Method
With the dampers open, start a fire in your smoker or kamado. Once the kindling is burning well, build up the fire with charcoal or hardwood. Allow the fuel to burn for 25–30 minutes with the dampers open then, when the flames have died down and you have nice hot embers, add some smoking chips, or a few more lumps of charcoal or hardwood. Shut the lid and partially or completely close the dampers, to reduce the air intake and lower the temperature.
While the smoker/kamado is heating, make the glaze for the sausages: combine the mustard, olive oil and brown sugar in a small bowl and season with salt and pepper. Roughly chop the rosemary leaves and stir into the glaze.
Place the sausages on a tray, spoon the glaze over them and turn to coat. Place in the fridge until you’re ready to cook them.
Set the sausages on the grill and close the lid. Cook the sausages for 15–20 minutes, turning once or twice.
Now lift the lid and open the dampers. The temperature will rise and you can caramelise the sausages for a few minutes over this more intense heat.
To check the sausages are done, cut one open to check it is steaming hot and cooked inside. Transfer them to a warm plate and allow to stand for 5 minutes before serving. You can squash the sausages into buns or serve them alongside a big, hearty root vegetable salad.
