Search results for query: smoked sausage

Thanks for your input, but I'm pretty much fixed on smoked collagen casings for every sausage I make. Almost everything will be smoked, and these casings are thicker, able to handle more situations.

Just looked up the market online. Might go next week and try the kielbasa and hot italian. Thanks for the tip!

...and repackaging the individual butts before freezing, so that must be handled. After the 1 butt gets separated and thawed, onward and upward to further sausage adventures! Baby steps now into the world of cured, smoked sausage! This might turn out to be more fun than smoking meat in general!

...temp before removing, this wouldn't be an issue. Moisture, apparently, is bad. What casings do you buy? I'm leaning towards LEM. I'll be making a combo of fresh and smoked sausage, so I'll need casings for smoking. Any problem using them for fresh sausage? I have a pound of cure#1 ordered.

...inspired by a very traditional Northern German kale dish. I cooked the kale together with potatoes, Kohlwurst (a traditional German smoked sausage) and pork cheek/jowl. I started by sweating half an onion in the Dutch oven. Then I added the chopped kale and seasoned it with just a little...

Beef bacon, turkey breakfast sausage, country taters, smoked Monterrey jack, scrambled eggs. Not the prettiest but sure was tasty. Definitely won’t be the last fatty.

I have one of those as well! Works good for formed jerky…

First up: Italian sausage. Months ago, Costco stopped carrying it. They used to carry it all the time, and at a quite reasonable price. The ONLY place to buy it without a 200 mile round trip charges stupid money for it, so we must take matters in our own hands!! Second: Brats! Costco...

MY THINKING SO FAR: I haven't pulled the trigger on anything but the cure #1. Hakka 7 lb vertical stuffer for $129 at Amazon. LEM 32mm smoked collagen casings at $18/pack. at Amazon. I think 1 pack should handle my needs for 1 year. LEM sausage seasoning packs for $12 each at Amazon. Each...

...wild cherry and hickory. (green Onion is front on the left....) Just pulled them out of the ice water bath to bloom at room temp. Will cool down in a bag, in an ice chest, package tomorrow along with the Italian. I am eating a sampler of the smoked sausage right now. Great batch, perfect snap!

Amazon carries cure but that's my limit in smoked sausage and jerky

...always better the day it was cooked . I don't like the change that happens after freezing and thawing , then reheating fully cooked smoked sausage or summer sausage . This is Argentino Chorizo from Marianski's website . Mixed with cure , stuffed then frozen . When I wanted to use it , I...

They are jalapenos stuffed with Pimento Cheese, wrapped in breakfast sausage, wrapped in bacon, dusted with rub and smoked high and fast at 300. It was my first time doing them and they were delicious.

No problem from me. I cold smoked salmon couple weeks ago and did pepperoni few days later. Never heard any complaints about a fish taste or off taste. Did scrape the smoker clean after the fish either. Smoked hunters sausage pepperoni today and shouldn’t be a problem

Living way out in the middle of the Pacific, Costco is my source for sausage. They typically have Farmer John brand hot links and polish. Johnsonville brats once in a while. No Italian sausage in a very long time!! Portagee (as it's pronounced here) sausage is huge here, and many brands are...

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make. About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage. I normally make my own seasoning, although I...

4 days and 8 BBQ places, all within 60 miles of Austin, Texas. Tuesday: Kreuz Market in Lockhart. Wednesday: Louie Mueller's in Taylor and Southside Market in Elgin. Thursday: Smitty's Market and Original Black's, both in Lockhart. Friday: City Market in Lulling and Salt Lick in Driftwood...

Sausage batch #1 is done, and successful...but will be better next time! These pics show the final product finished in the smoker (quite a color change from when they went in), then all wrapped up in a zip lock in the fridge. The last, not focused well, shows me holding 1 up. They are all 12...

...onion 1 can diced tomatoes (un-drained) 3 cloves chopped garlic 2 tsp thyme 2 bay leaves Beef stock (I use broth) 1 1/2 cup Barley 1# smoked sausage (I used my own Anduille) Saute the vegetables until the onion is a bit translusent. Brown the sausage (I used an air fryer). Add the...

Some great sausage there. Love that color on the smoked, cherry is king for color. Nice work.