To ensure that the sausages remain juicy and do not dry out, put them on a cold plate and let them smoke for at least 1 hour. The Bastard and let them smoke for at least 1 hour. To do this, put the smoking wood in the smoke generator and place it on the plate setter of The Bastard. Place the sausages on the grill and cook them until they have a core temperature of at least 72 °C. The thicker the sausage, the longer this will take.

For the sauce, fry the onion in some olive oil in a tall pan over low heat. Add ginger, smoked paprika, nutmeg, cayenne pepper, fennel seeds, cloves, garlic and the chipotle pepper and fry until the aromas are released. Then add the paprika and tomatoes and continue to stir well. Crush the tomatoes and cook slowly.

Grind everything with the hand blender and add the apple cider vinegar, brown sugar, salt and black pepper and cook slowly until it has a good thickness. Prevent splashing in the kitchen by putting a lid on the pan.

In the meantime, boil old jam jars (or other jars with lids) in boiling water to sterilise them. Fill the jars with the ketchup, allow to cool and store tightly closed in the fridge while stocks last.

Serve the sausages with small pots of ketchup. Mix the ketchup from one jar with a good deal of sriracha for an old-fashioned round of hot sauce roulette.

TIP: Making your own sausage is great fun, makes you proud and is a fantastic skill to master. Take a look at your butcher's shop or follow a course at Meneer Wateetons, highly recommended!