Fages' Smoked Sausage

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Smoking Fanatic
Original poster
Oct 23, 2012
South Lousiana
21# Pork Butt Cut Up

5 Pounds ground coarse, the rest on a medium (1/4" I think)

Got to use my new gloves. First time mixing meat without getting frost bite.

Bowl o' guts

My trusty LEM stuffer has seen lots of meat in it's days.

All stuffed up.

Hanging to dry.

Ready to smoke in the dishwasher.

All done and cut up. I like to cut links for poboys and the ends are good to cook with like jambalaya, gumbo, etc.

A couple closeups.

Finally done and ready for the freezer. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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