Smoked Breakfast Sausage

[torp3t3d0]

As a little boy in North Carolina, I loved sausage my Dad brought home from a local market.   Never found anything that tasted like it in all my travels with the Navy.......

Decided to try to make/recreate the sausage myself......(remember I am working on a taste that a 10 year old remembers from the 1950s)...well I think I have finally recreated the taste in this latest batch of smoked breakfast sausage.....

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• torp3t3d0
• Sep 9, 2017

My favorite way of eating them with some buttermilk pancakes...fried just a little!

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• torp3t3d0
• Sep 9, 2017

I used my1/2" large grinder plate to get a more "chunky" meat/fat content....smoked it with hickory to 135 degrees internal temp.

 

[SmokinAl]

The sausage I make the most is breakfast & hot Italian.

Your breakfast sausage looks fantastic!

Very nicely done!

Al

 

[dward51]

Great looking grind on those sausage!!!!

 

[torp3t3d0]

for smoked stuff I like the larger grind.....Bearcarver suggested that.....he has helped a great deal

 

[driedstick]

Looks great,,, I did some of pops sausage the other day,,, put cure in it and cold smoked it for only about 4hrs,,, still needs cooked before consuming ,,,,,,, Dang it man that was good. 

A full smoker is a happy smoker,,,,, is your smoker happy 

DS