Need help with smoked sausage - for Beginners

This is one of the best in the state http://http://slovacek.com/ and this is the other http://www.southsidemarket.com/Products/Elgin-Sausage.aspx the Jalapeno cheddar is the shizzle

As far as making it, I'm of no help...someone will be able to help you soon.

Buying it...Southside Market sells theirs online and hit is awesome every single time I get it.

I use Bigwheel's Gunuine Hot link Recipe as a guide, stuff into rings, hang them in my BDS or my Big Chief until the internal is 155° (as long as I use cure) and 165° if I don't use cure. Then I rinse it under cold water so the skin does not shrivel. The rings don't allow juices to escape because the tie is at the top.

5 pounds boston butt
2 pounds lean beef
1 bottle ice cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Morton's Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.

~thirdeye's ~ Options: Like all sausage recipes you can add or delete most flavor seasonings, I keep the cure amount constant but my smoked sausage only takes me about 3 hours so I'm still within the 4 hour safety window. Tenderquick or #1 cure will give sausage that nice pink color.

Man, that looks and sounds amazing.

I buy uncooked/un-smoked sausage ropes a good bit as an additive.. When other stuff is cooking toss it on for either another meat or crackers the next day.. Very very tasty

Check out my andouille making thread.

http://www.bbq-brethren.com/forum/showthread.php?t=160738