Classic Hot Italian Sausage and SmokeBrisket Sausage

Discussion in 'Sausage Makers' started by s24smoove, Jul 4, 2014.

  1. s24smoove

    s24smoove Fire Starter


    Here is about a quater of the traditional italian sausage made this morning, fennel, crushed red pepper, salt.



    Remainder of the 50#  of SmokedBrisket Sausage i made yesterday.

    Will be smoking a bird tomorrow, happy Independence Day All!!
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sorry I missed this one.............. Nice looking sausages there... bet they were great
     
  3. s24smoove

    s24smoove Fire Starter

    thx, boyjko. appreciate it.
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Looks great....you been busy....I'm thinking a nice plate of pasta and some of that Italian....YUM.....Willie
     
  5. s24smoove

    s24smoove Fire Starter

    hey chef, i went to an italian themed food party saturday night and i brought sweet italian, hot italian and italian green chile....people loved it, the recipe is simple, it's the minutia that are difficult.

    and i will be busy this week, will probably post more pics in about a week.
     
  6. s24smoove

    s24smoove Fire Starter

    heck yeah, chef, you could probably whip up some fresh pasta before the water boils.
     
  7. txdvr

    txdvr Fire Starter

    Hey S24, just found your post about the Smoked Brisket Sausage. Looks fantastic!

    Would you care to share the recipe?

    I usually smoke a 14-16 pound brisket, and always have left overs... I typically freeze it in it's juices, but would love to try some sausage with it.

    Do I need to add preservatives if it will be cooked brisket and then frozen, or do you just grind it up as is and stuff it?

    Thank you for the help!
     

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