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Classic Hot Italian Sausage and SmokeBrisket Sausage

post #1 of 7
Thread Starter 

 

Here is about a quater of the traditional italian sausage made this morning, fennel, crushed red pepper, salt.

 

Remainder of the 50#  of SmokedBrisket Sausage i made yesterday.

 

Will be smoking a bird tomorrow, happy Independence Day All!!

post #2 of 7
Sorry I missed this one.............. Nice looking sausages there... bet they were great
post #3 of 7
Thread Starter 

thx, boyjko. appreciate it.

post #4 of 7

Looks great....you been busy....I'm thinking a nice plate of pasta and some of that Italian....YUM.....Willie

post #5 of 7
Thread Starter 

hey chef, i went to an italian themed food party saturday night and i brought sweet italian, hot italian and italian green chile....people loved it, the recipe is simple, it's the minutia that are difficult.

 

and i will be busy this week, will probably post more pics in about a week.

post #6 of 7
Thread Starter 

heck yeah, chef, you could probably whip up some fresh pasta before the water boils.

post #7 of 7


Hey S24, just found your post about the Smoked Brisket Sausage. Looks fantastic!

Would you care to share the recipe?

I usually smoke a 14-16 pound brisket, and always have left overs... I typically freeze it in it's juices, but would love to try some sausage with it.

Do I need to add preservatives if it will be cooked brisket and then frozen, or do you just grind it up as is and stuff it?

Thank you for the help!

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