- Nov 23, 2010
I was feeling a little ambitious this holiday season, and made a bunch of sausage (fresh kielbasa, smoked kielbasa, fresh italian, fresh breakfast, and smoke jalapeno breakfast) for the family.
This was a 5 lb batch using about 3/4 of a cup of jalapenos, 1 cup of dry milk, LEM cure, and Bass Pro breakfast sausage seasoning. Faux smoked it in the oven for about 3 hours (until 155) with a spritz of diluted liquid smoke about every 20 minutes or so.
It looks good but it came out a little bland. Wish I had used more than the recommended amount of seasoning and added some cayenne. Real smoke would have been good too but it was getting a little too late to mess with the charcoal.