On the heat. Your choice of four

Ingredients

• 1 kg Singh's Sausage, coiled
• 2 long metal skewers, to pin the coil
• 1 lemon, halved
• Coarse salt, only at the end
• — TO SERVE
• Soft white rolls, or roti
• Raw onion, sliced fine
• Tomato and chilli relish

Method

1. Take the sausage out of the fridge 30 minutes before it goes on. Cold sausage on hot coals splits every time.
2. Pin the coil flat with two skewers pushed through at right angles, so you can turn the whole thing in one movement.
3. Burn your coals down until you can hold a hand 10 cm above the grid for four seconds. That is the temperature. Not before.
4. Grid high, coil on, turn every three minutes. Roughly 18 minutes. If it flares, move it; do not spray it with water.
5. It is done at 75 °C in the centre, or when it feels firm and springs back. Rest five minutes on a warm plate — it keeps cooking.
6. Squeeze the lemon over, salt it, and cut it at the table. Never before.

Cook's note. UK note. On a gas barbecue: one burner off, sausage over the dead side, lid down, 20–22 minutes. Indoors, a heavy pan over medium-low with no oil for 16 minutes, turning, works properly well — the sausage renders enough of its own fat.

← Back to The Lamb Book