Decided to do just some plain ole smoked Italian sausage on the Traeger.
You'll notice that those sausages look like they were professionaly done.
Well yer right, they were....lol I haven't gotten around to making my own venison Italian sausage yet.
Using the KISS method those are Italian sausages from Sams club and I'm smoking them with hickory at 400 degrees. The outside temp. is a delightful 14 degrees....
Here we go....the start with new snow included....lol
All lined up nice and pretty.....
This is after I turned them once about 20 mins. into the smoke. They are done and ready to eat. Total smoke time was 45 mins.
They had a great smoke ring and were delicious!!! Made a couple of sammiches and have the rest in food saver bags to make with pasta later.
Hope ya enjoyed this simple but tasty post and thanks fur lookin...
You'll notice that those sausages look like they were professionaly done.
Well yer right, they were....lol I haven't gotten around to making my own venison Italian sausage yet.
Using the KISS method those are Italian sausages from Sams club and I'm smoking them with hickory at 400 degrees. The outside temp. is a delightful 14 degrees....
Here we go....the start with new snow included....lol
All lined up nice and pretty.....
This is after I turned them once about 20 mins. into the smoke. They are done and ready to eat. Total smoke time was 45 mins.
They had a great smoke ring and were delicious!!! Made a couple of sammiches and have the rest in food saver bags to make with pasta later.
Hope ya enjoyed this simple but tasty post and thanks fur lookin...