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Looking for a recipe suggestion
Most of my sausage making has been along the line of Texas Hot Links and Jalapeno/Cheddar Brats. Both smoked and fresh. Looking for a new recipe that may be more appealing to those who are shy of the spicy sausages. Thinking of a garlicy fresh bratwurst. Any recommendations on a recipe... -
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It's taking longer than expected to reach temp
Doing my first batch of smoked sausage links in my Masterbuilt electric. Using the temp/timetable from the Best Practices thread. Preheat your smoker to 120° with no smoke Place the sausages into the preheated smoker and allow them to “dry out” for at least one hour at this temperature. Then... -
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What am I doing wrong? Tough casings.
A new sausage maker here. I have made a couple of batches of jalapeno-cheddar brats. One batch I used the DeWied 32mm casings from Amazon and the other batch I used the LEM 32-35mm casings from Amazon. Soaked and rinsed as directed. Maybe longer. After stuffing, I hang in my garage fridge...
