Grilling & Recipes: Sausage

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	Name:	Tall Cotton -
	Subject:	Sausage
	Date:	2/27/2012 4:45:48 PM

Mack, Summer is correct. It has a little bite to it but not so hot that anyone would be offended. The natural casing is relatively tough but I had no problem biting through it in a sandwich. I would suggest cutting slits in the casing when you put it on the smoker so more of the fat will render out. It is a pork/beef combo sausage. I was very happy that when I got back from a weekend in the mountains my son had not eaten it all! Now I'm tempted to fire the smoker back up and do a couple of bags, then freeze it for when I don't want to wait. I haven't slowed down much on smoking. Probably every other weekend at least. I keep getting orders from friends for briskets and now whole rib eyes.

TC

Other messages in this thread:

View Entire Thread

Sausage - Tall Cotton - 2/24/2012 7:36:19 AM

Sausage - Summer Lover - 2/24/2012 9:52:19 AM

Sausage - Mack - 2/25/2012 7:37:25 PM

Sausage - Summer Lover - 2/27/2012 1:49:25 PM

Sausage - Tall Cotton - 2/27/2012 4:45:48 PM

Cotton? - Mack - 2/27/2012 6:22:30 PM

Cotton? - Tall Cotton - 2/27/2012 7:49:25 PM

Agree with TC - Ulysses E. McGill - 2/28/2012 10:33:12 PM

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