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.