Barbecues inspire conversation and debate like no other form of cooking. There are those who believe coals are the best cooking method, enhancing the flavour of all foods. Others enjoy the ease of gas arguing that it’s the alfresco cooking that adds the flavour not the smoke.
Many are adamant that all sausages should be pre-cooked before barbecuing but I believe it’s the temperature that they are cooked on that is most important. However, everyone agrees that the sausage is a barbecue must.
In the recent Great New Zealand Sausage Competition it was a venison blood sausage — given a dash of French flair — that was judged the country’s best. The Akaroa Butchery & Deli Black Pudding was the first of its kind to make it to the top. And it’s perfect for the barbecue as long as it’s cooked gently on medium to low heat.
Blood sausages or black puddings are generally made from pig’s blood and fat plus oatmeal and spices and have been made in England and some parts of Europe since 1810. If the idea of blood makes you feel squeamish then remember that many processed meats are prepared using unorthodox animal parts.
Treat your sausages with care and cook them on medium heat until they’re golden and cooked through.
Toast the rolls on the barbecue or in the oven. Spread with butter, if preferred. Hearty eaters might enjoy two hot dogs. Get the recipe
These are great served as five o’clock nibbles as well as at barbecues. You may need to heat the honey and mustard mixture briefly in the microwave to make it runny. Get the recipe