So, I am trying to replicate something similar to the Bavarian Smokies we get up here in the Great White North,predominant flavor is pepper and garlic
Anyways, I googled all over the internet and found one that claims to be such a recipe, and found another recommendation that it might be a smoked bratwurst. Anyways, had a few other hickups along the way and came up with some good sausages, but not what I am looking for. Used a 4:1 ratio ground turkey to bacon fat.
Got a new batch of casing, soaked and rinsed for 24 hours like normal, first batch was the smokie recipe, blowouts all over the place, gave up and threw them on the rack, not a good start. I think there wasn't enough water on the stuffing tube, so they were overstuffing, and burst when I started to link. No problems with the second batch, smoked bratwurst.
Smokies and profile shot - also had a snowstorm, so got some dripping onto the sausage from the creosote...
Smoked Bratwurst from lets make sausage, faily heavy on the nutmeg/mace flavors, added peeper and mustard seed as there was none in the recipe.
The quest continues...