Originally Posted by Bludawg
Slovaceks or City Market Jalapeno & Cheddar, Dallas City Packing Hot Links, Opas Beef & Pork
Man those all sound great but they are not available here. Now I can go buy Shrimp that are still alive and kicking but not great fresh sausage.
As a rule though which sausages are or have a coarser texture.
I know the boudin does but what else?
Originally Posted by Thermal Mass
At leas step up to Klement's or even better if you can find Usinger's
You will thank me.
Kielbasa take smoke very well and have a fine grind and firm texture. You may also consider a chorizo or andouille for something with some spice. Italian sausage will also take smoke well but you have to find GOOD Italians or it is horrible smoked
Our Choriso is almost a fine paste. No texture at all.
Thanks for the recommendations.