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View Full Version : What sausage shape is best for turn in?


theflints01
07-12-2010, 08:14 PM
I've got a lite comp coming up this weekend and was wondering if any of the brethren had an opinion as to which way to form the sausage. I've got a good tasting recipe but my results are all over the board. I've done sliced fatties, links in hog casings and patties and don't seem to see any pattern as far as what the judges want. I was thinking of doing small spirals in sheep casings but am worried about that being considered marking. Any thoughts would be appreciated.
Sean
Raging Bull BBQ

theflints01
07-15-2010, 01:17 PM
Do you guys not cook sausage outside the PNW?

Smokin' Gnome BBQ
07-15-2010, 01:27 PM
I make my own sausage so when I stuff it I make like mini fat links maybe 4" long. I can fit a bunch in the box (8+), they cook a little faster and hopefully less waste from the judges when they are done with their one bite.

SmokeInDaEye
07-15-2010, 03:09 PM
I make my own sausage so when I stuff it I make like mini fat links maybe 4" long. I can fit a bunch in the box (8+), they cook a little faster and hopefully less waste from the judges when they are done with their one bite.

Have you done well with that?

Smokin' Gnome BBQ
07-15-2010, 06:02 PM
Have you done well with that?

2nd place Shrewsbury Pa last year...why what have you done lately?:becky:

Jeff Hughes
07-15-2010, 07:08 PM
Sliced fatty, Okla State Sausage Champ 2010...