Sausage Questions for the group

Would like to learn what you’re doing with sausage ( types, where your finding it, and how cooked).    Not talking about Jimmy Deans Breakfast Sausage – but the kind of sausage you get at a Texas BBQ Joint.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Personally I believe Sausage is one of the more versatile food items: it can be both an entrée and a side item (even in the same meal).   Given that I am a huge BBQ fan – got to have my sausage.

What I have done so far is mainly get uncooked sausage and cook indirect, around 300 +/- to a 160 internal temp.   I have done a couple of batches where I pulled around 140 – put into an ice bath – refrigerated, then reheated later on the gasser to 160’s.    This was when I was cooking the day before.

We have a couple of meat markets in the area where they make their own sausages.  Favorite is a Black Pepper beef, right behind that is the beef hot link they make.   The other market has outstanding bratwurst.    One of our local grocery stores has been making up chicken sausages – flavored with feta cheese, spinach, etc etc).    Have cooked all of the above – happy with the results so far.

Questions for those in the group cooking sausage.

What kinds have you been cooking?   

Where are you typically finding it (what kinds of stores)?

Do you only buy uncooked?  Or cooked, then reheat?

How are you cooking?

Any other relevant sausage insight.   

 I figure if the collective knowledge of this group is ground up and stuffed in a thread casing – Oh Wait – that was a poor attempt at sausage humor…