I am going to be making potato sausage for the first time this weekend. I have been making various flavors of my venison sausage for the past several years and I always put them in the smoker for at 200 degrees for 40 minutes to an hour to give them a nice little smoke flavor. I have looked at a few potato sausage receipes and none of them say anything about smoking them it just looks like you freeze them and cook them when you are going to eat them. I have only had potato sausage one time and from what I remember it wasn't smoked at all it just looked like a raw sausage when I cooked it. So what do you guys say should I just freeze them after I stuff them or throw a little smoke on them? Any potato sausage experts out there?
post #1 of 21
12/5/07 at 4:19pm