First attempt at sausage

[smokndemonspeed]

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• smokinhusker
• Sep 3, 2013

My first attempt at sausage and stuffing sausage used the hi mountain home sausage kit to get an idea how to do the process with fresh ground pork from the local meat market. Smoked for 4 hrs to 170 degrees using jack Daniels chips.

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• smokinhusker
• Sep 3, 2013

 

[rich-]

Looks pretty good from here, How did it come out for taste?

 

[chef jimmyj]

I don't use kits, so what type of sausage is it? It looks like it picked up some nice smoke...JJ

 

[boykjo]

SDS, the sausage looks awesome........This is how it starts. no bells, no whistles... Just pure determination you call your own.... Hand me a bun....

Boykjo

 

[smokndemonspeed]

The flavor was great and just the right amount of smoke to it also. I made German sausage. With being first time making and stuffing the casings I wanted to try kit and get an idea how it all works out. I was also smoking some honey pecan brined salmon filets in the bottom of the smoker also was little dry but taste and flavor was there.

 

[big dee]

Looks good. That is how I started with sausage (High Mountain German Sausage). Second batch I added minced garlic it gave it the flavor I was looking for. Now I cannot make enough. All out have to plan a weekend of nothing but sausage.

 

[smoking b]

The flavor was great and just the right amount of smoke to it also.

Good deal!  The only question now is when are you gonna make more sausage? 

 

[smokndemonspeed]

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• smokndemonspeed
• Sep 3, 2013

Honey pecan brined salmon filets

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• smokndemonspeed
• Sep 3, 2013

 

[smokinhusker]

Well Son, the sausage looks pretty good! Yep that salmon looks over done. Maybe move it up a rack or two from the heat. As you know your smoker runs hot!

 

[disco]

You did a great job with that sausage.

Disco

 

[rtbbq2]

Sausage looks very tasty....nice job my friend..............

 

[mike johnson]

Nice job!!! Now your Hooked!!!