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Recipe Summary

Yield:
4-6 hors d'oeuvre servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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