Tired of turkey, grilled some sausage

[crankybuzzard]

Smoked turkey hot from the pit on Thursday, twice. Turkey sammichs yesterday, cold turkey this morning while prepping the carcass to boil down for stock. I'm turkey'd out!

So, I opened up some of my ABT sausage and grilled up a link! Pork, jalapeños, bacon, cheese, and garlic, ah yes, all better now!

image.jpg

• crankybuzzard
• Nov 28, 2015

However, I'm sure it'll be turkey something later, per the bride....

 

[SmokyMose]

You've perked my ears up there, Cranky. What's in an ABT sausage? Is it cured and smoked? Can it be done as fresh?
Sounds good!

 

[pc farmer]

Man that sausage still looks good

 

[crankybuzzard]

You've perked my ears up there, Cranky. What's in an ABT sausage? Is it cured and smoked? Can it be done as fresh?
Sounds good!

Hola Mose!

ABT sausage has all of the goodies you find in an ABT.

I've never kept this as a fresh sausage since it was specifically designed to be smoked, just like an ABT. Since it's a long smoke, I use a cure in it.

Here is the link to when I made it a few weeks ago. It also has the recipe in the thread.

http://www.smokingmeatforums.com/t/...e-its-really-abt-sausage-finished-pics-posted

If you make it, be sure and start EASY on the salt. Some bacon is saltier than others, so patty fry tests are a must with this one.

If you want it to be spicy, leave some membrane and seeds in some of the peppers. I've also added some cayenne in the past. Let me know if you have any questions.

 

[crankybuzzard]

Man that sausage still looks good

Adam, you really need to try this sometime, it's perfect for a cold day with a cold beverage!

 

[dukeburger]

ABT sausage?! Nice!!

 

[pc farmer]

Adam, you really need to try this sometime, it's perfect for a cold day with a cold beverage!

I am for sure going to try it.

 

[b-one]

I wish I wasn't so lazy,that looks great! Maybe you can start upping production and go commercial!

 

[SmokyMose]

Hola Mose!

ABT sausage has all of the goodies you find in an ABT.

I've never kept this as a fresh sausage since it was specifically designed to be smoked, just like an ABT. Since it's a long smoke, I use a cure in it.

Here is the link to when I made it a few weeks ago. It also has the recipe in the thread.

http://www.smokingmeatforums.com/t/...e-its-really-abt-sausage-finished-pics-posted

If you make it, be sure and start EASY on the salt. Some bacon is saltier than others, so patty fry tests are a must with this one.

If you want it to be spicy, leave some membrane and seeds in some of the peppers. I've also added some cayenne in the past. Let me know if you have any questions.

Thanks. I'll check it out! I don't have the tech or knowledge yet for cold smoking, but I'm working on it. No matter what's in the smoker, you can count on a few ABTs being in there with it. Love 'em!
This will be on the short list to try.
Dan

 

[disco]

Fine looking sausage, Cranky.

Disco

 

[mkriet]

That looks fantastic.  I need to hurry up and get my smokehouse done so I can get started on cold smoking.