The freezer needed restocking and with the crappy weather it seemed like an opportune time to make some sausage.
From left to right: snack sticks, hot italian, sweet italian, mexican chorizo and beer and onion.
I have had a few coworkers asking for snack sticks so we made 10lbs of it. I wanted to try something different so I used Yuengling for my liquid when it was mixed. Hopefully the flavor of the beer will still be there after they are done smoking.
One of my favorite recipes is this hot italian that I got from Desertlites. This is a fresh sausage so it won't get any smoke but I plan on poaching some of these along with the sweet italian and make enough sausage and peppers to last me and the wifey for a few weeks.
Is there anything better on earth than some fresh homemade mexican chorizo? Most of this is destined for nachos, burritos, and my own bastardized fritatta recipe.
This is my second go at a beer and onion smoked sausage. It is fairly simple with pork, onion, salt, pepper, garlic, cure #1, and Yuengling being the ingredients. Last time I made this it came out a very good but a bit too salty for my taste so I cut the salt by 1/3. It is getting a good dose of hickory smoke right now.
Beer and onion along with snack sticks drying out before getting some cherry and hickory smoke.