Thanks David, pretty sure it’s the sausage though. Lol.Nice coils and like others have said , great color.
Can't be just for your sausages that you were invited back.
But what ever gets you in the door
Thank you smoke. Yes this is a very versatile spicey sausage.Edge, I can think of a lot of uses for that. Looks great!!
Hahaaa! Made ya look Jim, thanks.Yep, he click baited us in on the title. But I aint complaining, I'm just pouting cause I want some of that sausage.
Thank you Robert. Yes it will go great with all the boil fix’ns, crawfish, crab legs, potatoes, corn, onions, sausage all boiled up, paper on the table and everything dumped out on the table. I’ll get some pics of it all. Will be fantastic.Wow...and I mean WOW!! That is some amazing looking sausage. Extremely well done. I bet a few folks are gonna be loving some of that. I know I would
Thanks much Steve,Absolutely amazing color! Big like!
Very kind of you, I appreciate that.Phenomenal!
Thank you Bear!Beautiful Sausage!!
Thank you sir. If anyone knows how sausage should look, it’d be you. I appreciate it.Nice.....
Thank you Inda.Very nice Smokinedge..color is great!
What recipe did you use? Mix your own or pre-packaged?
What plate size for the grind?
How long did you smoke and what wood used? From the color, I'm guessing a little hickory in there.
Did you use any dark brown sugar on the fire?
I have a list of things I need to make to replenish my freezers...tasso, cajun smoke sausage, and andouille are all on the list over the next month or so. Fall weather is upon us, just need a little bit more cold.....and a good sale on butts, and I'm good to go.
In my 20's and early 30's I lived in Seattle region and my usual bring to a party was dungeness crab.Thank you David. This was 10#, wishing now I would have doubled it. Then again it’s smoking season, so much more to come. When you are 20’s-30’s a case of beer opens most doors. At 50, anything smoked they hold the door for you. Lol
Oh crap! I’ll hold the door still today for Dungeness crab! I’ll trade, ham, bacon, sausage, pastrami, bologna, whatever for that dungeness! Excellent.In my 20's and early 30's I lived in Seattle region and my usual bring to a party was dungeness crab.
Only had one nose up and that was at a party that featured fresh Alaska salmon on the kamado
Apple will do... that will add some sweetness. Very nice color...how long did you smoke the links?Thank you Inda.
This is my own recipe.
This was 10# of pork butt. 4# was ground through the kidney plate (1/2-5/8”), 6# was through the 3/16 plate.
Smoke wood was 100% apple
No brown sugar at all.
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