Search results for query: smoked sausage

Ramen with diced up Andouille Sausage, Lump Crab, Crawfish Tails and Corn. Garnished with some fresh Chives. Seasoned with a homemade blend of Smoked Paprika, Granulated Garlic, Cayenne Pepper, Fresh Parsley, Kosher Salt and Black Pepper. @BugHunter This is what you can do with leftovers from...

Thanks SE! I agree...cherry for color, hickory for that classic flavor. Though the cherry does bring a touch of sweetness...

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...

I intend to smoke to an IT of 150f

I haven't made any smoked sausage to try the unit.

Amish style meatballs with sourdough for binder. Into some charro beans, with smoked sausage, bacon, jalapeno, tomato, onion, cilantro, adobo, beef broth, pinto beans, salt, pepper.

My Grandmother use to slice this cold smoked and cured sausage super thin.... and place it on a slice of white bread with Mayo... and some Water Cress and it was a sandwich out of this world!!! I usually ate three of them.

That’s great. Smoked sausage is delicious. But you will have to control smoke and you will have to control temperature from 120’s to 150’s as a constant. Otherwise explore cold smoking options then finish with either a hot smoke or poach finish

It's important to not conflate (new favorite word). We're talking sausage here. Different beast than the standard smoked fare like chicken/ribs/etc. Zero water for that stuff. I used my MES a long time for that stuff and it was good but wish someone woulda suggested a pellet grill as it...

That's absolutely fabulous news! Man those drying wraps and bags are expensive. Probably the one thing that keeps me from it!

I've used sausage seasonings I have in the pantry . Bratwurst and Italian sausage . I made a smoked sausage using Old Bay seasoning . Tried some taco seasing one time . If you use something like that , You'll need to figure out the salt adjustment , if any . You can always mix your own ...

Thanks for the inspiration! Followed your recipe but omitted the red pepper and lightly smoked the sausage with hickory for about 45 minutes prior. Looking forward to trying them!

I just went out to see if a pic of the smoking food would work...nope, I see nothing but smoke through the window and very foggy bits of sausage ends. :D It's smoking really good, with about 4 hours to go! Then 2 get cooked on the grill for good eating with a side of beans. We'll eat outside...

...waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well. Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

Was a great 2 days of smoking weather too...lows in the 50's, highs in the low 70's. Humidity was in the 20's both days....with wall to wall sunshine. I worked on my boat while the sausage smoked. Got the EVA foam flooring installed today. I should be done with it this week. Tomorrow I remount...

Hey everyone, Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here. Over the years, I’ve put together a...

...lived off the land with massive gardens every year and Whitetail Deer filling the freezer. Most of their venison was produced into a smoked sausage, with a recipe that came from Germany. I just finished building my little smoke house and plan to carry on the tradition, as I can eat pounds...

I'm kinda obsessed with the flavors of the shrimp and crawfish and sausage etc and have transformed it into many variations including tacos and pizza and skewers and burgers and  twice baked potatoes and even did an outlandish one for a Throwdown here. I have recently started making meat...

started Wednesday with a deer roast brine. Friday i cooked up ham n bean soup. then Saturday night i smoked a summer sausage log and the deer roast. summer sausage was just mixed up in the morning. rolled in plastic and set in fridge till smoke time. fun weekend cooking with the new offset...

So do you ever make andouille or polish sausage or breakfast sausage with venison? And when you make Andouille with just Boston butt what fat percentage are you looking for? I see that Rabideaux’s here smoked sausage is about 25% fat but it is not Andouille.