Smoked Sausages Recipe
MADE FRESH IN HOUSE & SMOKED ON SITE, SERVED ON A TOASTED BRIOCHE BUN. AVAILABLE TOPPINGS: yellow mustard, dijon, backwoods sweet jalapeno mustard, curry ketchup, ketchup, bbq sauce, onions, sauerkraut, dill relish, sweet relish
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Ingredients
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Sausage and Bun
Method
Preparation and Cooking
- 1
Prepare the Sausage Mixture
In a large mixing bowl, combine ground pork, ground beef, pork fat, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until well combined.
- 2
Stuff the Sausages
Rinse the casings under cold water and soak them in water for about 30 minutes. Stuff the sausage mixture into the casings, making sure to remove any air bubbles. Twist sausages into 6-inch links and tie off the ends.
- 3
- 4
Toast the Buns
During the last 10 minutes of smoking, place the brioche buns on the grill to toast them lightly.
- 5
Assemble the Sausages
Remove the sausages from the smoker and allow them to rest for a few minutes. Place each sausage on a toasted brioche bun and add your choice of toppings.
