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I am NOT one of the sausage gurus Al mentioned above (yet ), but here's Alelover's Italian Sausage recipe I used a few weeks back with nice results:
Alelover’s Italian Sausage
Here's the mix.
7 pounds boneless pork butt
½ pounds fresh pork fat
6 Tablespoons cracked fennel seed
2 tsp garlic...
to the SMF! Glad to have you aboard. Please head on over to Roll Call and introduce yourself so we can all give you a proper welcome.
Do you have any pix of your smoke?
Found probably the largest jalepeno's I've ever seen and stuffed them with cream cheese, pineapple, and Italian bread crumbs. A little heat & sweet combo:
Into the smoker along with the BBR's for about 1.5 hours to hold off the troops until the ribs were done -- much later, of course...
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