Saucy Rossy BBQ
Sausage

Halifax Donair Sausages

Halifax's official food turned into a smoked sausage — spiced donair beef ground fresh, cured, and smoked low and slow on an offset.

Time~6 hrs smoke Yield1 kg batch CategorySausage Watch4:32
Halifax Donair Sausages — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Grind brisket to an 80/20 lean-to-fat ratio, keeping everything cold throughout.
  2. 2Make a slurry by combining donair seasoning, kosher salt, curing salt, and ice-cold water until dissolved.
  3. 3Pour the slurry over the ground meat and mix until sticky and tacky (protein extraction).
  4. 4Rest in the fridge 30–60 minutes to firm up and distribute the seasoning.
  5. 5Stuff into natural hog casings and form sausages.
  6. 6Smoke on an offset: start at 150°F and increase 10°F every hour for 5 hours, then raise to 225°F.
  7. 7Cook until the internal temp reaches 152–155°F.
  8. 8Transfer to an ice bath for 20 minutes, air-dry uncovered for 2 hours, then vacuum seal and store.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Sausage
Sausages are a tasty protein but tend to be higher in sodium and saturated fat than whole cuts, and cured ones add nitrites. Making them from scratch lets you control the salt and fat ratio; either way, enjoy in moderation.
Curing salt
Curing salt (sodium nitrite) is used in tiny, measured amounts to safely cure smoked sausage and give it its colour and tang. It's important for food safety in slow smokes and must be weighed precisely.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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