- 1 pound sweet or hot Italian sausages, pricked with a fork
- Strong Tea-Smoking Mixture
- Slices of crusty bread, pickles and sweet-and-hot mustard, for serving
- In a large saucepan, cover the sausages with cold water and bring to a boil over high heat; boil for 5 minutes and drain. Smoke the sausages according to the Basic Wok-Smoking Method over moderately low heat for 20 minutes. Serve sliced, warm or cold, with the bread, pickles and mustard.
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Congratulations to Mei Lin, winner of Top Chef Season 12.