Best type of sausage for smoking?
Just wondering what your experience is with various types of sausages is.
Do some just work better than others?
I prefer ones with a bit more of a textured bite. Ones where each bite may have a slightly different taste due to certain spices being more prevalent i.e. cracked pepper, whole fennel, etc...
What are your thoughts please.
One final question I'll be cooking for about thirty people this fall and would YOU fix several different types or just one? The sausage is just part of the meat services. There also will be Butt, Ribs and Chicken thighs.
Darkman AKA Charles in Pensacola, FL