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Discussion in 'Sausage' started by s24smoove, Jul 2, 2014.
Brat Green Chile, Brat, SmokedBrisket Sausage.
Those look great. I always wondered how brisket would be in sausage.
Some of the LONGEST sausage I've ever seen
Looks good from here
smoked and raw act very differently in my setup.i do a number of different things w/, the raw, currently working on a texas style hot link i'll do a basic brisket and garlic, and a 'rueben sausage'. the raw yields an excellent beef flavor. the brats are my mixture of brat spice, basically a combination of marjoram, nutmeg, anise, caraway, salt, beer...it's a tricky mixture.
fat is key, the correct ratio is not only critical to process and texture, but flavor, fat is a carrier for spice oils, also, cooking, a grill versoin of low and slow.
appreciate the compliments.
Nice looking sausages there S24
thx, boykjo, appreciate it, like the pics of your frankfurter process.