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New Years Eve sausage question

post #1 of 22
Thread Starter 
Quick question for the pros here...

We are having a NYE party and plan to smoke a brisket but I want to supplement that with something else and I was thinking "sausage".

My question is this...is there a commercially made sausage out there that is good to smoke or will any of them do? Is there anything in particular that I should look for when buying it?

Last question....what are the basics to smoking a sausage like that...what temp should I take it out and will the same wood that I use for a brisket be OK for sausage?
post #2 of 22
Woah...easy there Son..LOL! First, commercial stuff pretty much equals crap. There's a few store made brands that approach good, but by and large, Eckrich, Oscar-meyer, et. al. are not that good.

A suggestion : FATTIES! Easy, and you can custom the heck outta em! And toss in some ABT's! Great party food!

If yer hell-bent on making sausage, go with an unstuffed and make your own fatty sausage instead of Jimmy Dean or whatever. They will be better too. If ya have a grinder and are interested, I have a recipe for a good fatty mix... and there's dozens of others posted along these hallowed halls.
post #3 of 22
Richtee you got me on that one. ROTFLMAO

I totally agree with you. Coming from the pro ranks, I have seen what goes into commercial sausage, and I have seen what the people buy. Therefore, I would NEVER buy a commercial sausage and try to re-smoke it. I will, on occassion, buy a yard sausage, or the like, but RARELY get one that is worth feeding to my dog, and I don't feed him table scraps.

go with a fatty, they are very simple, and can be very adventurous, for the home smoker.

good luck
post #4 of 22


LOL Rich,you never cees to amuse me-ya prepped sausage in the package at your store is less than dog food,your so called fresh sausage that the same store makes comes from pulls,( pulls are meats that don't sell & the butcher pulls them right before the sell by date & grinds with other pulls he been saving & makes this Fresh sausage( barf)-if you have a local sausage maker close to you get to know him-or as alot of us do get a food chopper,vertical stuffer,caseings,pork butt-etc & make your own. You will never buy another sausage.I really like Leggs brand seasons-but have a few of my own.if you must buy from a store go with a popular brand like Johnsonville,prolly the best of that pre-packaged stuff. good luck
post #5 of 22
my last fattie......momma bought a john morrell sausage.....i agree.........werse than dog food........GREASY GREASY GREASY.......should of went with JD maple..........but if making your own sausage is abit daunting......Jimmy Dean would be the way to go........like rich mentioned........make a fattie.........

btw rich........"I" will take that recipe..........smile.gif
post #6 of 22
O.K., since none of these guy's will give ya a STRAIGHT answer.....grab a couple pack's of Johnsonville, any style, smoke at 225-250 till internal is 160 and enjoy!!! Good stuff!!!
Not all of us have the ability to make our own sausage YET!! icon_mrgreen.gificon_mrgreen.gif
post #7 of 22


sorry bubba,I didn't mean to dance around the orig. question (my Bad) will try to be better in the future!
post #8 of 22
I'm just kiddin ya guy's, he asked a simple question and really never got a strait answer.............just trying to be helpful!!PDT_Armataz_01_34.gif
post #9 of 22
Try the ABT's also as Rich suggested. They are sure to be a hit.
post #10 of 22
I'm new to all of this, what is an ABT? And is a Fatty just regular breakfast sausage that is left whole and smoked? And Rich I will take that recipe.!!PDT_Armataz_01_41.gif
post #11 of 22
post #12 of 22
and this link for abt's

http://www.smokingmeatforums.com/for...ad.php?t=10740 post 8

darn you bubba...........was doing a search on fatties.........already had the abt link.........LOLOL you beat me to it
post #13 of 22
Thanks for the links! I think I'm going to like this forum, evryone so far has been friendly and very helpful!
post #14 of 22
bubba's link is a monster of a fattie

here's a link to another take of a fattie.......called a fuutball fattie.........lol

post #15 of 22
Well, if you didn't finger peck that keyboard............PDT_Armataz_01_23.gifPDT_Armataz_01_13.gifwink.gif
post #16 of 22
LOLOLOL.........i type in fattie into search......came up with some.....insrtead of typing in fatty.........and had to check the first search to see if there was a post explaining not only WHAT they are......but how to make em...............

i feel fatty's and abt's should be made a sticky............easy enuff to find it to share with someone asking who/what/why/where/or when........LMAO
post #17 of 22
Well, I thought my next project would be chicken. But after looking at the fatty's I'm gonna try one of them. Here in Oklahoma we have a locally produced sausage "Blue & Gold" It is great and would be excellent for a fatty.

I just joined this site yesterday and already have lots of ideas!icon_idea.gif
post #18 of 22
All it takes is a grinder, Bubba. A simple hand unit will crank out a couple pounds of ground in a few min. Instant fatty fodder!

I never trusted a sausage from "Johnsonville" ;{)
post #19 of 22
I use ground butt, about a pound and a half. Then: On edit: oops..for about 2.5 lbs
2 Tbsp Kosher
1 Tbsp CBP
2 Tbsp crushed sage
1 tsp nutmeg
1 tsp ground savory
1 tsp ground rosemary
test fry a patty and check for salt..I try to keep it on the low end.
this is my standard mix for breakfast sausage. Feel free to tweak, ya can't break it...heh!

Add: hot pepper flakes if ya like, I have also added mustard powder, chopped mushrooms, celery, fresh chopped jalapenos... the limit is your tastebuds
post #20 of 22
Ya i know Rich, to many hobbie's, too many toy's, beside's i know a guy in Oakland county who has ALL the toy's................PDT_Armataz_01_34.gif
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