Made fresh Apple and Cinnamon sausage and Beer sausage ( smoked polish sausage) both recipes from Ryek Kutas book. Ground up 3 pork butts the night before and mixed up the Beer sausage.
Here is the beer sausage, I forgot to put the Cayenne pepper in the night before, it's on the other page of the book, mixed it up before stuffing. 5 pound batch.
Apple and Cinnamon stuffed and linked
Beer Sausage in the smoker drying.
Internal temperature 154. Time to spray down with water.
After about an hour bloom.
Did fry test of both the apple cinnamon and beer sausage. Apple was very good as was the beer. One problem I had was after mixing the beer sausage the night before it was very stiff and I had a heck of a time stuffing the next morning, couldn't hardly crank the stuffer. What could I do different next time? Will be grilling some of the apple and cinnamon this afternoon with the wife's family. The beer sausage will be simmered in beer and tried later, I did cut off a piece and ate it cold, not too bad though not as spicy as i would have liked, mat be different when simmered in beer.
Thanks for looking