We love the succulence of our naturally smoked sausages, worth all the work it takes to make them so juicy. We start with a coarser grind of pork. We hang them by hand before they go into the Schneiders smokehouse, gently, so as not to pierce the natural hog casing. Smoking them slowly gives them a rich taste and colour, without drying them out. All you need to do is finish them quickly on the grill for a few moments, to give them that signature char.