This is a very good sausage recipe, next time round I would like to smoke some with Beech wood. After the sausage takes a nap overnight and then grilled over charcoal, it has a wonderful flavor! For me it's a keeper. Well done Bubba ! I am happy you like the taste, you sure are a neat worker, it's ...

The sugar does two things in my experience - it is a balance for the salt when smoked, and when panfried it caramelises, adding to flavour and results in a nice colour. So, when pan frying, if water is put into the pan first, say 1/4 up the sausages, then simmered until evaporated, the sausages are ...

Yes! Me too. I'm going to give it a try in the next day or two. It looks marvelous. Thanks for sharing the recipe Snagman. If I may make a suggestion :wink: ... American strength Cure #1 requires 2.5 grams for a kilo of meat. That pink salt "down under" must be stout stuff eh? :mrgreen: I can't rem...

Looks awesome. I'm guessing you don't want too pronounced of a garlic flavor. What was your smoking schedule? Jerbear, Thanks for the review. Cold smoked first day for three hours using Apple pellets. The next day, cold smoked for six hours using Mesquite pellets. So, in effect, double smoked with ...

Hungarian Csabaii This renewed posting corrects my earlier one, quantity is now for 1 Kg meat. All ingredients are in grams, most scales have a choice of either.... This sausage takes its name from the village which many years ago made it famous. There is, in October each year a festival, celebrati...