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I add carrot fiber from Waltons. It keeps the moisture in mine.

I would have to separate it into three portions. One for Brats, one for Kielbasa and one for Breakfast sausage. That should hold me for a while.

I use Waltons Inc. I like the selection of brat seasonings.

Not smoking them . Fresh then cooked ( boiled ) in beer and kraut. After that I will package them and freeze them. As Braz stated above. Thats how I'm going to do it. Thanks again ALL for your input. Geo.

Yes, you got my idea right on thanks, Geo.

ok, so thanks for the help guys, Geo.

I was thinking about pre cooking then freezing. That way I could just take them out whenever and grill them up to eat.

So can I do it or not? Geo.

In Jersey we call it Taylor ham.. There is no substitute. G.

Looks like a winner.

I have been doing that since I found out about sous vide. I do my smoker sausage that way. Two hours in smoke and finish in the sous vide. Perfect results. Geo.

Looks real good.

Welcome to the forum. Smoking is a personal thing. There are many opinions of how and how long to smoke sausage. The type of wood, the temps, the time. Peruse the forum and you will find many good articles that are helpful. I do the following in ref. to kielbasa. After stuffing I air dry for...

Mats. I use them for making pizza. Sometimes on the grill too. G.

Thanks for that info. Geo.

I have not . However I think Waltons inc. sell excalibur seasonings. I have used their apple brat and pizza brat seasonings and they are not bad. G.

So, made some smoked kielbasa a new way for me. 2 hours of smoke at 130-140. Then a water bath ( in a bag ) to temp. Quick to get there. but, the bloom seemed longer. Way more moist. Great texture, but I had to leave it to bloom a long time. Since I am writing this post and not sick, I...

Brats are my fav. I am going to try your recipe. They look good. Geo.

All I can say is nice work on the kitchen and the sausage.

Fresh sausage and peppers on a long hard roll, Who needs a state fair...