Granzin's Pork Sausage in Smoker. Q-View

Discussion in 'Pork' started by philh, May 4, 2012.

  1. I didn't know where to post this, so please move it if necessary. I didn't place it in the sausage forum as I didn't make this sausage.

    I lived at Canyon Lake, Texas for dang near 20 years.. We moved down to Deep South Texas so our son could be closer to his grandparents.. Anyone who lives in New Braunfels knows about Granzin Meat Market..They make some of the best German sausage in the world.. Swabbs isn't bad either.. They do all of my Deer meat.

    Anyways back to the subject at hand.. I have some sausage that a friend of mine brought me from New Braunfels. I have it thawing out at the moment. It is pork sausage that is lightly smoked. It is not fully cooked. I will do that in the smoker tonight.. [​IMG]

    Thanks for putting up with my ramblings.. The pics are below.. Enjoy..

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    Boy this stuff smells good even uncooked.. lol

    Phil
     
  2. Man I love sausage, can't wait to see how they turn out. I don't sausages of any kind much, my wife can't stand the consistency...yet she loves hotdogs. lol. Can't wait to see the pics of the finished product.
     
  3. I love sausage also.. What does your wife not like?

    I don't like mushy sausage.. I probably cook mine too much but I like the meat firm inside.

    I'll be sure to post pics when I cut it.. One thing I like about this butcher is that they coarse grind the meat so their sausages have more body & they are more firm..

    Phil
     
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]  watching/waiting for more pictures.....
     
  5. We smoked the sausage at 225* for about 3 hours.. It came out pretty good. It tasted wonderful..

    I used 2 chunks of oak.. The smoke lasted the whole time.

    Here are the pics..

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    Nice color at least.. And yes - that is Jeff's BBQ Sauce up top..

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    The meat was nice & firm. Very tender. The casing was easy to cut & tender..

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    The sausage was very tender..  I know if it's not cooked right it can get rubbery.. Not a problem here..

    Thanks for looking.

    Phil
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks delicious!  Now, how about making your own?  It's not that difficult - heck, if I can do it, anybody can!  And the price you pay for equipment will pay for itself when you turn $1.87 lb butts into $4.89 lb sausage that you can custom make to your liking, but not having to pay the big price!  Think about it!
     
  7. Oh my gosh that's making me hungry.

    My wife doesn't like the texture of sausages. She wants is smooth and solid like a hotdog. I love it when it has texture, and you get the bites of the individual bits. Like Thai isan sausage. I'm going to have to smoke some and post the pics.
     

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