Smoked Sausages are on the top of my list of favorite sausages. Taking a fresh sausage and kicking it up a few notches with the addition of smoke brings a whole new life to these beauties. The process is a little more involved but well worth it. Here you’ll see t all. The whole process come to life.
Follow basic smoked sausage preparation practices when making this sausage. Here are a few things you might find useful when making a smoked sausage Enjoy the video and the recipe. If you have any questions, feel free to ask away. 2 Guys & A Cooler Amazon Storefront We are Amazon Affiliates which means if you …
Follow basic smoked sausage preparation practices when making this sausage. Here are a few things you might find useful when making a smoked sausage Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!! …
Follow basic sausage preparation practices when making this sausage. Clean and sanitize all of your equipment. Chill your meat to below 35F Keep your meat and grinder parts very cold while grinding Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince …
Follow basic smoked sausage preparation practices when making this sausage. Here are a few things you might find useful when making a smoked sausage Enjoy the video and the recipe. If you have any questions, feel free to ask away. 2 Guys & A Cooler Amazon Storefront We are Amazon Affiliates which means if you …
This Portuguese sausage is actually credited for saving the lives of thousands of Jews during the Spanish inquisition of the late 1400’s. One unique element to this sausage is that it was originally (and most likely still done today) smoked for a week at a time for flavor and preservation. Where I live, I don’t …
We have been getting lots of requests for an easy recipe for summer sausage. This is that version. This recipe will deliver those classic summer sausage flavors in only 1 day Traditionally summer sausage was made in the winter using European preservations techniques. Salting, fermenting, smoking, then drying. The end result was a shelf stable …
