So many sausage threads to read and all these recipes look great! However not in the neer future do I have the ability to case my own sausage but want to try it very soon.
If I was to buy sausage or smokies at the store (don't hate me) what temp / flavour wood would you recommend
If I was to buy sausage or smokies at the store (don't hate me) what temp / flavour wood would you recommend