Smoking sausage?

Exe, we didn't do well at sausage either and really never have. If you find something that works, let us know! :lol:

Didn't know when I saw you guys at Blue Springs that you were around the Brethren camp! I see this is your first post. Head over to Cattle Call forum here and introduce yourself when you get a chance!

For a fellow Grain Valleyian here is one:

2.5 lbs – coarse ground pork butt
1.5 to 2 lbs. – coarse ground beef chuck
1 cup – powdered (instant) buttermilk
2 T – Meathead Rib Rub
1 T – Seasoned salt
1 T – Chipotle Chili powder
1 T – Sugar
1 T – Black pepper
1 T – Rubbed sage
1 T – crushed Red Pepper
2 Tsp – cumin
1 Tsp – ground marjoram
1 Tsp – Cayenne pepper
1 Cup – Ice water (as needed)

Combine the meats by hand until well mixed. Combine the dry ingredients then add to meat a little at a time, mixing well each time. Add ice water as needed to get the mixture to a “sticky” stage and it binds together. Cover and refrigerate at least 24 hours. Stuff into casings or form into logs wrapped in plastic wrap. Smoke casing until done. Smoke the logs in plastic wrap until firm (about 15 – 20 minutes), unwrap and add BBQ rub (I used our Rib Rub). Smoke until it reaches 155 to 160 degrees in the middle, remove, let rest for 10 to 15 minutes and slice.

Exe-que-tioner said:

Thanks for the website info on sausage Ron.

Jeff,
Yes I am new to the site and just trying to find my way around. I'll check out the cattle call when I get a chance and will introduce. I guess we should've come by and introduced ourselves @ the Bllaze-off.
I think we saw you guys @ the Blues and BBQ in Sedalia this year too.
If I find a good sausage recipe that works I'll pass it on. Thanks

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LOL! I should have come over myself! Things were a little crazy around Camp Big Creek with all the Yankee in-laws hanging around for the weekend. :roll: Noticed your smoker though... do you have a rotisserie in that or just stationary shelves?

I was wondering how most turned in sausage at contests.In casings or pattied or what?I see they have a sausage catagory in columbia mo in a couple weeks and we are headed that way.

Lion Bout The Q said:

I was wondering how most turned in sausage at contests.In casings or pattied or what?I see they have a sausage catagory in columbia mo in a couple weeks and we are headed that way.

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Lion, we have turned in fatties and cased sausages and done equally chitty! :lol: I think whatever you feel most comfortable cooking is the way to go. If you wanna do fatties and doctor them up, creativity could work. If not and you want something simple, go with a cased sausage that has some really good flavor. OR... go to a lot of work and make your own. Wayne's recipe above is killer! I've had it when he's done it at comps.

Thanks Jeff, so a person could really turn in brauts, right?

Lion Bout The Q said:

Thanks Jeff, so a person could really turn in brauts, right?

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Sure! We suck at that too by the way! :lol:

cool, thanks, Peter

hey Ron, it was good to meet you..Congrats on your call up there..Tough field and judges.. We faired much better the next weekend in Quincy.. Peter

Ron, thanks for the info..I will have to check what they allow.I have never been to this columbia mo contest before