Need some ideas

MickB

slovelad said:

how would you cook this? Just wondering if anyone has a cool or tasty twist to put on it.

Hi. I have just been added to the Forum and this is my very first Comment. By now you have probably already consumed the Smoked Sausage and I really hope you enjoyed it. My perspective is always to bring a healthier spin to Grilling and I see that a standard 4oz. serving of this Sausage would deliver 48% of your Daily recommended Sodium/Fat, and about 52% of Saturated Fat.

For some people, the meat could already taste too Salty, no matter what you do to improve on it. Especially, for those who may be Diabetic or looking out for their Blood Pressure. I agree with the earlier suggestions to Smoke it low and slow with Mesquite or Hickory on indirect heat. Then Chop it into smaller Cubes or thin Slices and use it in a Recipe for Jambalaya, or in the Stock for a Soup, Chili or Beans. It will flavor your stock nicely and add Smoky flavor without you needing to add any additional Salt. You can also use it like Bacon to season Green Beans, Kale or other Veggie dishes.

If anyone tries this, let me know how it goes for you.   Mick

Sardonicus

Good post, Mick.

slovelad

SmokeyPitt said:

Looks great @slovelad.  Not to be nit-picky but I think those are nectarines .  Peaches are fuzzy.  No inappropriate innuendo intended. 

@SmokeyPitt thanks for the correction! I'm no fuit expert by any means. But they were delicious that for sure!