Two of our sausages started as Australian snacks. Eater's Smoke Point series came to North Wildwood to film how we make them.
Joel Romano and David Gill bring the flavors they grew up with in Australia to classic American barbecue, and the sausages are where that shows most.
The shrimp sausage starts from shrimp toast, a favorite Australian snack: raw shrimp pureed with sesame oil, tamari, garlic, ginger, egg and cilantro, packed into lamb casing. The Aussie beef sausage is Iowa beef with charred onion, parsley, cumin and herbes de Provence. Both smoke for 45 minutes, then finish on the grill for snap and char.
“It’s kind of gimmicky, but we’re really able to put a lot of flavor into this snag.” Joel Romano, to Eater
Eater’s video follows the whole process, from the grinder to the grill.
