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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…
Comments
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You don't want to know what I'm doing with my sausage :-O
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Grilled Italian sausage is one of our favorites. The kids make subs, the wife and I cut up and mix with grilled veggies.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Mike, that could go in many directions, and I agree with you, I don't want to know for any of them.
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We like grilling sausage and will often grill an extra sausage to use on pizza another day. We have cooked them direct and indirect both work.Gerhard
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Sausage like Texas BBQ hmm.
I had my first taste of sausage in Abilene at a place I believe was called Joe-Allens BBQ. I have never since been able to find or duplicate that tasty morsel.( but oh how I do love to try !! )
More meat please !! :-) -
Sausage is gross. Don't eat it.Be careful, man! I've got a beverage here.
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Once you make your own, you wont ever go back
ed egli avea del cul fatto trombetta -Dante -
I have a hard time firing up a grill and not having sausage. Green onion and jalepeno pork sausage is awesome. But I like it all. If it is smoked, really just heating it up. I usually heat it up slowly and may put it direct over coals at the end just to give the texture I like in the casing. The rest of the cook I have the sausage off to the side of direct heat.Geaux Tigers!!!
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I love grilled sausages, but sure seem to burn/overcook them on the Egg a lot (I'm thinking I just "assume" they're an easy cook and get distracted by other things). Had a great butcher shop close by that made their own that I loved, but they went out of business a year ago... :((I purchased the book Charcuterie a few months ago, but haven't really worked with it yet (have all the accessories on hand, too). What's curious is that every time I log into my Amazon account, there's a side ad telling me I bought the book, and would I be willing to sell it back? Wonder if its somehow a collector's item?_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch. Try the brats first, then the chicken/sun-dried-tomato/basil next
Fantasticed egli avea del cul fatto trombetta -Dante -
grilled venison keilbasa
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some portuguese chourico
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bangers and mash
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italian sausage pie
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italian sausage ball soup
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fukahwee maineyou can lead a fish to water but you can not make him drink it -
I like to get a mix of hot and mild italian sausages from a local italian deli. Higher end supermarkets like Balducci's carry ones made from lamb or chicken infused with fresh garlic, spices, etc. Chorizo sausages are good too. They're good but pricey. The fresh ones carried by our local supermarket had ok flavor but too much junk in them.
I'll pile up the lump on one side of the Egg with a couple wood chunks and bring it to 275* and put them on a grate not over the fire and let them cook for around 15 - 20 minutes. Then I'll bring the temp up to 350* and move the sausage over the coals rotating every 2 minutes or so to brown up or lightly blacken the outside. I'm done cooking in 25 - 30 minutes.
Cooking on an XL and Medium in Bethesda, MD. -
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