Classic Hot Italian Sausage and SmokeBrisket Sausage

s24smoove

Fire Starter

Original poster

Jun 12, 2014

56

10

• Jul 4, 2014

• #1

DSC00064.JPG

• s24smoove
• Jul 4, 2014

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

DSC00066.JPG

• s24smoove
• Jul 4, 2014

DSC00067.JPG

• s24smoove
• Jul 4, 2014

DSC00068.JPG

• s24smoove
• Jul 4, 2014

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

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

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Jul 20, 2014

• #2

Sorry I missed this one.............. Nice looking sausages there... bet they were great

 

s24smoove

Fire Starter

Original poster

Thread starter

Jun 12, 2014

56

10

• Jul 21, 2014

• #3

thx, boyjko. appreciate it.

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Jul 21, 2014

• #4

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

 

s24smoove

Fire Starter

Original poster

Thread starter

Jun 12, 2014

56

10

• Jul 21, 2014

• #5

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.

 

s24smoove

Fire Starter

Original poster

Thread starter

Jun 12, 2014

56

10

• Jul 21, 2014

• #6

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

 

txdvr

Fire Starter

Jul 2, 2015

44

11

Schertz, Texas

• Sep 2, 2016

• #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!