Smoked venison sausage, beetroot relish and horseradish

1. Wash the caul fat in cold water and soak over night.
2. To make the sausage filling, combine the dry ingredients with the meat and fat in a large bowl and mix together. Then pass the mixture through a medium mincing attachment. Then mix in the red wine and allow to stand.
3. Take a piece of caul fat suitable to make a sausage 8” long and 3” thick. You need to be able to wrap the meat at least three times in the caul fat to make a secure sausage. Shape into a firm sausage and tie each end with butchers string. Repeat this process using the entire filling; you should get three nice thick sausages.
4. Prepare the barbeque for smoking. Light about 12 large pieces of lump charcoal, allowing the coal to burn evenly with the lid up. Once alight, close the lid and set the airflow and temperature to low to slow down the burning. The temperature should be 100 degrees C. Add two lumps of presoaked hickory chips. Allow the smoke to start. It should be a thin stream of smoke through the top of the lid - (we used a big green egg style barbeque)
5. Add your sausages and smoke for 45 minutes. Don’t allow the temperature to get over 100 degrees.
6. After 45 minutes open the airflow to full and let the temperature rise to 200. This will happen fast so cook for 5-10 minutes. This will allow the sausage to color and cook.
7. Remove from the barbeque and slice into small sections. Serve with beetroot relish and horseradish creme friache.

relish

1. To make the relish, combine the grated beetroot with the other ingredients and simmer until you reach chutney like consistency.

horseradish crème

1. To make the horseradish crème, combine the ingredients and season with salt and pepper.