Members recipe 
Fire & Grill · Polish
Grilled Pork Belly Slabs with Smoked Sausage Rings
Thick slabs of pork belly, crusted with cracked pepper and marjoram, render slowly until the fat turns golden and crisp. Glistening rings of smoked sausage blister alongside, making this a hearty grill feast best served with mustard, rye bread and pickles.
Test kitchen note: Score the sausage casings lightly in a shallow crosshatch. It stops them bursting and gives more crisp surface for the fire to work on.
Method 5 steps
This recipe is for members
Join to unlock the full ingredient list, all 5 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Fire & Grill
Favourites from this slice
Argentine Parrillada for a Crowd
The classic Buenos Aires grill platter arrives sizzling on a cast-iron tray, loaded with cross-cut short ribs, crisp ...
Mixed Kebab Platter with Lule Kebab on Lavash
This generous platter brings together juicy chicken, spiced pork and lamb chunks, a vegetable-studded skewer and a lo...
Members-only recipe
Low-Fire Beef Vacio, Parrilla Style
Vacio, the flap of beef from the flank, cooks slowly over gentle embers until its fat cap turns brittle and golden. I...
Members-only recipe
Iga Bakar Charred Beef Short Ribs with Sambal Merah
Meaty short ribs simmer in a spiced broth of lemongrass, galangal and sweet soy until the meat nearly slips off the b...
Members-only recipe