Pumpkin spiced Halloween hotlinks

The cook

1. 01

   Step 1GET EVERYTHING COLD

   Cut the beef, pork shoulder and belly into chunks that fit your mincer. Spread on a tray and chill in the freezer for 20–30 minutes, until firm but not frozen solid. Chill the mincer parts and mixing bowl too. Cold fat cuts cleanly; warm fat smears and makes a disappointing sausage.

2. 02

   Step 2PREP THE CASINGS

   Soak and rinse the casings according to the packet instructions, running water through them if directed. Keep them in clean, cool water while you make the filling.

3. 03

   Step 3MINCE TWICE

   Pass the chilled meat through a coarse mincing plate, then through a medium plate. Follow your machine’s instructions and use the pusher, not your fingers. If the meat starts looking greasy or feeling warm, stop and chill it before carrying on.

4. 04

   Step 4BUILD THE MIX

   Add the salt, pepper and spices to the mince. Work in the cold pumpkin purée and ale in a few additions, mixing thoroughly each time. Keep mixing until the filling becomes sticky and holds together, then fold through the cheese cubes evenly. Fry a small patty until cooked through, taste and adjust the pepper if needed. Keep the remaining raw mixture refrigerated.

5. 05

   Step 5STUFF AND LINK

   Fit the sausage stuffer following the manufacturer’s instructions and slide a casing onto the nozzle. Fill steadily, leaving the casing supple rather than drum-tight. Twist into roughly 16 even links, alternating the direction of each twist. Prick only obvious trapped air bubbles with a clean sausage pricker.

6. 06

   Step 6LET THEM SET

   Arrange the sausages on a rack over a tray, cover and refrigerate at 5°C or below for at least 4 hours, preferably overnight. This gives the seasoning time to settle and the filling time to firm up. Keep them away from ready-to-eat food.

7. 07

   Step 7GET THE SMOKE ROLLING

   Set up your BBQ for indirect cooking at 110°C, using a heat deflector or banking the coals to one side. Add one small chunk of apple wood and wait for clean, light smoke. Put the cold sausages on the indirect side with gaps between them, close the lid and smoke for about 75–90 minutes. Start checking their core temperature after 60 minutes.

8. 08

   Step 8FINISH WITH MORE HEAT

   Raise the BBQ to 180°C and keep the sausages over indirect heat. Cook for another 15–30 minutes, turning gently once, until the skins take on colour and the centre of several links reaches 75°C for at least 30 seconds. Probe through an end into the centre. Size and airflow change the timing, so trust the thermometer: if they reach the target earlier, take them off rather than forcing a full two-hour cook.

9. 09

   Step 9REST, THEN GET STUCK IN

   Rest the sausages on a warm tray for 5 minutes before serving. Don’t wrap them tightly or those lovely skins will steam soft. Serve as they are, or tuck into buns with sharp mustard and crunchy pickles.