kc5tpy
Master of the Pit
Hi Brian. Those beef sausages were the best I have had made here. They were not SPOT ON but were pretty good. My recipe is not for hot links. It is for a ring sausage that is typical at most Texas BBQ's and even served poached for tea. It is usually ( not always ) smoked as is bacon and ham. Never had unsmoked bacon or ham until I moved here. Big German influence in Texas sausage. Immigrants in the old days and folks who ran when heir hitler started causing s***. Also a slight Italian influence. I will post the recipe on the recipe page for anyone interested. American sausage is usually full on. In your face. Same as with American breakfast sausage.As I said; my butcher makes it for me. I take in the spice mix ( I gave him the recipe ) and he makes sausages for me. He says he likes it but who knows? Keep Smokin!
Danny
Danny