The smoky aroma of sausages on the grill permeated the courtyard of Devon House Wednesday last, as Chris Hamilton of Hamilton’s Smoke House turned links of minced lamb and jerked pork over a fire.

It was not a special occasion. But, with several new wines in stock, Bin 26’s Chris Reckord decided to invite guests to a wine tasting, accompanied by the sampling of some of the most popular delicacies offered by Hamilton’s Smoke House — just in time for Christmas!

On the menu was honey-glazed smoked ham, slices of beef pastrami and deli cuts of smoked and jerked chicken breast. Speciality sausages were also served, like the apple-sage pork sausage with chunks of Granny Smith apples; the farmhouse sausage, a combination of pork, pine nuts and spinach; the flavourful lamb sausage, and of course the customer favourites, smoked and jerked sausages — each with a suggested accompanying homemade sauce.

Delectable cuts of smoked meats and deli products teased the taste buds, and offered a pleasant complement to the four wines poured by Reckord that evening. Surely these were the makings of a very merry Christmas. Thursday Food brings you the highlights. Enjoy!