Sausage Day Today

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big dude

Sous Chef
Feb 26, 2008
Greenback, Tn
I have a Chech friend who got me some spice mix from a Chech meat market in Texas (old family recipe) and I made up a 10# batch today. I don't have a stuffer so I just roll it in logs about 1 1/2 " in dia and smoke it to 148F. Makes it more like a fatty but still very good.
For batch two, I made up 5# of Italian using Nicks recipe and it is delicious. Just put it in 1# bags and we'll roll it like meat balls or eat as patties. Not really much to make a picture of except a pan of ground pork. :)

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