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Recipe for sausages baked on a nest of cannellini beans, hot smoked garlic and bacon
There are two ways of smoking food – hot smoking and cold smoking. The difference between them is that hot smoking cooks and smokes the food whilst cold smoking just smokes the food. In the case of garlic, cold smoking preserves the garlic and adds a subtle smoked flavour. Hot smoked garlic is soft and quite delicious – it needs to be vacuum packed to last more than just a few days. Hot smoked garlic has a much milder flavour than ordinary garlic and a wonderful, deep and smoky taste. It’s excellent spread on a piece of toast as...
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