sausages on the egg

Unknown

at the eggfest this past oct. there was a fellow and his wife who had made their own sausages and served them with potato salad and a wonderful crusty bread. I would love to get in contact with him and see how or where I can get some of those sausages for my own use. If you read this, please respond. In the mean time, can any of you egg-heads give me some brands, types, etc. of sausage to do on the egg. I like some spiciness, but not too much. thanks in advance.

Nature Boy

slicktop,
He was my Qing neighbor at the fest. I remember him well, and his lovely wife. The name eludes my lame brain. I took a few of his sausages on the camping trip we went on after the fest. Those things were awesome....and he made a ton.[p]Lots of good info out there on making your own sausage. Many here on the forum do it.[p]Beers
NB

sprinter

slicktop,[p]I've cooked a lot of sausage on the egg but I mainly make my own. I've done some Italian sausage, purchased from the store, that came out great. Brats are always a winner also.[p]Do you make your own sausage or have you tried it? It takes a bit of equipment to do but it allows for endless experimentation to get things like you want them. The last batch of sausage I made was a Kielbasa that was out of this world. Smoked it for about 2 hours on the egg after packing it and drying it a bit.[p]If you use store bought, a lot of times the grocer or butcher will have some fresh packed sausage there, I know our local Kroger does this occasionally. If not, try some Italian or if you want it a bit spicier, maybe a chorizo if you can find it.[p]Good luck.[p]Troy

char buddy

slicktop,[p]I can't help too much, but I am sure some heads will come along shortly who can point you the right way. [p]I live near Amish country outside of Philly and there are wonderful, fresh local sausages to die for. [p]I like to put 10 ro 12 into a zip lock bag the night before a grill with a flavored olive oil. I flavor 4 or 5 tsbs of olive oil with 1 tsp of ground pepper (fresh),1 tsp of kosher salt, two or three cloves of garlic and maybe a 1/4 tsp of allspice. I mix the salt, pepper, garlic and allspice into a mash, then I blend them into the olive oil. [p]I cook the sausages over low heat (250*), indirect in a drip pan for 40 to 45 minutes then I rotate them 180* and cook another 30 to 40 minutes. Very serious stuff. [p]Just had them last night.

RhumAndJerk

Nature Boy,
Thanks to Smokey, here is a picture of Don.
His last name and handle escape me.[p]Hope this helps,
RhumAndJerk[p]
[ul][li]Don's Picture[/ul]

Stogie

slicktop,[p]Making your own is the only way to go! [p]I have been making sausage for years and use a method that requires NO equipment and NO casings. I learned this from some old timers who have used it for years. Of course the purists will laugh at this and I admit, these sausages may not look pretty, but, hey, they taste better than anything store-bought.[p]To read my article, follow the link below to my recipe site and look for the title...Sausage Making the Easy Way. You will also find the various sausages that I have made. Not original recipes, but gleaned from several Internet sites. I simply make several different 1 pound batches and then pick the variation I like best.[p]Good Luck to you![p]Stogie
[ul][li]Recipe site[/ul]

Jim R.

Stogie,
Thanks lot's of info.

Unknown

Stogie,[p]Ahem. There is a recipe on your site labeled Gulf Coast Shrimp that you have credited to me.[p]I have posted that incredible recipe several times on the BBQ Forum and each time, I have cited that it is from Steve Raichlen's "Barbecue Bible!" and I believe it is called "Texas Gulf Coast Shrimp".[p]It is one of my favorite recipes, but it is not mine and I have NEVER claimed it to be mine. Even though I use dark corn syrup instead of Steen's, since that's what I can get.[p]:-)[p]Lee

Trout Bum

slicktop,
Sorry for being late with this post, hope you still see it.
Here's a couple of sites that I've found.
http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm#Thermal processing
http://www.sausagemaker.com/
B D