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Great sausage
Brandongodfrey
Posts: 113
really nice sausage from my local butcher bloor meats . Old school quality , still has wood shavings on the floor . Tonight we did sun dried tomato/feta , chorizo, and spicy Italian. Done on the small , my baby . Cheers 



Comments
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I love good sausage!! Looks awesome and simple
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there we go! Have to try bloor meat market. Totera is my go to butcher up here.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Looks good. Nice selection.
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Cooked beautifully, nice job on the finished product.Packerland, Wisconsin
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Props, glad to see more Sausage threads to break up the Brisket Butt normalcyVisalia, Ca @lkapigian
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I might sneak to the sausage guy tomorrow after school. Hmmmm.
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Those are good looking sausages.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looking damn good! Makes me want to go make some sausages in the near future!
Brandon - Ohio
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WOW those look good!
I don't have a butcher near me that makes stuff like that. The local grocery store as a really cool-looking sausage booth with really cool sounding sausages, but the few I've tried just haven't been very good, much less good than regular brand-name sausages and smoked sausages, by and large.
Yours look GREAT! -
Killer sausages!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Three thoughts on this:
- A butcher that makes sun dried tomato/feta sausage isn't so "old school" in style (though perhaps in quality)
- They look great, and well cooked. YUM!
- You are just a grinder and a stuffer away from doing these yourself. There isn't too much as satisfying as getting to make your sausage just like you like it
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I could get on some of that!------------------------------
Thomasville, NC
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