Thanks Colin. Yup, I've got a big ball of butchers' twine - great stuff.

We made a test batch of andouille sausage today and will smoke it tomorrow just before we make a test batch of Italian sweet sausage.

Fusion,

Yes, I have a lot of catching up to do. I intend to enjoy every second of it too

I do have to get something made to hang sausage from in my smoker, I may just go with some stainless steel S-hooks hanging from a rack at the top or just use old-fashioned string.

Cliff.

Fabulous looking meats!!! I love kielbasa and smoked hams. I got used to eating these as a youngster in Toronto when we lived with my grandparents (Maleszyk from Ostrow, Poland) - lots of fond memories. Now it's time to rediscover those flavors and raise my 2 grandsons properly :smile: We live in Te...

Gary, your story is almost the mirror image of mine - just swap out Chicago and insert Toronto - can't recall the name of the store though. As far as smokers go for home use, the most popular one appears to be the MES, Masterbuilt Electric Smoker. They are "plug in and go" types - easy to operate wi...

Seeing as we made our first breakfast sausage just last night I believe that we qualify as "newbies". We used a traditional recipe and couldn't wait to try it so we had some last night - nice with a wee bit of after-bite and heat in our mouth - we thought about reducing the amount of pepper in it at...