Applewood smoked ‘hunter’s sausage’

We grilled on the beach over an open fire, low and slow, honey hickory-smoked chicken thighs as well as trout. A hickory smoke feast on the palate for sure – tender, succulent pork ribs and corn on the cob with a sweet garlic-chilli hot sauce by the side. Water added a more maritime character, the chicken had now a Cajun seasoning while to taste like apple wood smoked Landjaeger sausages (literally: hunter’s sausage) – pork and beef coarsely grounded, blended with black pepper and then smoked over sweet apple wood. Following eleven years in an ex-bourbon hogshead, we transferred this whisky into a refill Spanish oak Sherry hogshead.