Sausage Time

[Smoke some]

Sausage time

Time to try a few recipes out that have been sitting on the back burner

Started off by making 6 pounds of Andouille wanted to try this for awhile.
I will Smoke this tomorrow.  (fried a piece and has a nice zing to it)



Then I wanted to try Hawaiian Style (portagee) sausage so I made up 4 pounds of it
Ready for the smoke also  (its kind of like a sweet and sour)



Then it was time to try Italian Beef And Garlic Sausage made 8 pounds
Will poach it tomorrow 



Then it was time to mix up a batch of old faithful Polish Kielbasa 6 pounds
Will smoke it tomorrow also



All together




Time for a little clean up now.... will post pic of smoked and poached sausage

[mikecorn.1]

Dam. Somebody was busy stuffing. Can't wait to see the progress pics.


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[viper125]

Looking good!

[Kevin A]

Looks great. I look forward to the smokin' & final pics!

-Kevin

[JZ]

Very Nice. 

[SiFumar]

You were busy!  Looking forward to the finale!

[Sam3]

Looks like a fun day to me!

[gmwoodturner]

They look great. That is enough to make me get the grinder going today.

[ratherbboating]

Looks REAL good.  I am always interested in the recipes and how you think they turned out.

[Sailor]

Two words.....HOG DANG!

[Smoke some]

Kobasa is done

3 hours of hickory smoke and IT of 154







Andouille is in the smoker now

[watchdog56]

Very nice texture and color.

[mikecorn.1]

Those turned out looking good.


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[Smoke some]

Finished poaching the Italian Beef And Garlic Sausage



Andouille is all smoked up..... its got zing to it :D





Just waiting for the Hawaiian sausage to finish

[Keymaster]

WOW, Very Nice job!!! Hope you got lots of foodsaver bags ;D