Home made sausage “Fatty” success.

BabyBoomBBQ

A friend showed me how to make sausage yesterday. Since it was so fresh, I decided to cook most of it as cherry smoked one pound “Fa-‘Tays” and half pound petite “Fa-‘Tays”. No rub as I wanted to learn the basics. Here’s a big “Fa-‘Tay” cooked @ 230 or so for 3 hours to an internal temp of 170+.
[p]Great flavor, but it needed more black pepper. So, I rolled the second batch of smaller ones I black pepper. Overall, I was happy with my first venture into homemade sausage and will do it again.

jwirlwind

BabyBoomBBQ,
I have never done one of these. Could someone send a recipe?[p]Chef Jerry

WessB

Jwirlwind,
Try this[p]Wess
[ul][li]Fatty[/ul]

BabyBoomBBQ

Jwirlwind,[p]All I did was take 1 lb of Italian sausage, rolled it into a log and cooked @ 230 or so for 3 hours to an internal temp of 170. The link in Wess' reply has details.

Unknown

bbqBob,[p]Whew!!! I should keep a link to your site. Whenever I get frustrated testing and keeping my sugars at or below 130mg I should read About Me. Been diabetic for 21 yrs with no problems so far......hope to keep it that way....good luck to ya......[p]Howard