Discussion in 'Sausage' started by graywolf36, Oct 30, 2011.

  1. [​IMG]


    Last edited by a moderator: Oct 30, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking sausage!
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great!  Did ya smoke em?  What's the plan?
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hope they are in the smoker. Waiting for more pics!   [​IMG]
  5. bigfish98

    bigfish98 Smoking Fanatic

    MMMMmmmmmm!!  Sausage!

  6. jc1947

    jc1947 Smoking Fanatic

    That sausage looks great .....don't forget the BearView.

  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    What was in them??
    •5 pounds pork butts

    1 lb fat back
    •1 clove garlic (mashed) for every pound of meat
    •1 cup cold water
    •2 tablespoons salt
    •1 tablespoon ground black pepper
    •2 tablespoons fennel seeds ground)
    •1/2 cup grated romano cheese
    •1/2 cup chopped Italian flat leaf parsley
    •2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)

    1 table spoon paprika
    •1/2 pound hog sausage casing

    Had to package them up via Vacuum Sealer and freeze, was going out of town. Got the basic recipe off the web but changed to our liking.  I am sure some of you folks do this......Hot Italian Sausage and Pancakes.
  9. venture

    venture Smoking Guru OTBS Member

    This would be for a hot smoke.

    Cold smoke would require some cure.

    Great looking sausage!

    Good luck and good smoking.
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look awesome!!!
  11. Thanks for the looking and the nice comments.
  12. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Nice looking Sausage

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