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01-21-2013, 07:03 PM
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#1 |
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On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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Apple Pie Smoked Sausage with Pron
So I decided to smoke some sausage tonight after work. It's homemade sausage and I smoked it on the Duo over cherry and pecan at 275 for 1 hour and then 215 for 1 hour. After the first hour I basted it with some apple pie moonshine and mustard mixture. Got a really nice smoke ring and the smoke flavor was just right. Took the left over moonshine mixture and made a sweet mustard sauce for the sausage. Also had some apple pie shine to enjoy with dinner. A little homemade slaw on the side and YUM!!
Enjoy!
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Chargriller Duo w SFB |
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01-21-2013, 07:07 PM
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#2 |
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On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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One more pic so you can see the smoke ring. I missed it in the first post.
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Chargriller Duo w SFB |
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01-21-2013, 09:12 PM
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#5 |
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Full Fledged Farker
Join Date: 08-09-10
Location: Olympia, WA
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Looks really good.... What kinda sausage did you use? Recipe? I'd be interested in maybe making it, if it's not a "secret"
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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01-21-2013, 09:15 PM
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#6 |
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is Blowin Smoke!
  
Join Date: 03-01-08
Location: Akron, OH
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Looks good, how was the texture? That is always the hardest part when I make sausage.
Jeff
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You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature......... |
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01-21-2013, 11:29 PM
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#7 |
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is one Smokin' Farker
Join Date: 05-05-11
Location: Lancaster, OH
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Wow my Apple Pie trend is catching on... I love some apple pie shine.. When you make ribs if you foil try putting a splash in your foil instead of apple juice..mighty tasty
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Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen |
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01-22-2013, 06:14 AM
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#9 |
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On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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The sausage is just a spicy italian pork sausage. I don't remember exactly what all was in the seasoning but it was purchased from a local place and I thought I'd give it a try. Texture is just what I like, tender on the inside with just a bit of bite to the casing. I think going at 275 for an hour and then backing it down really keeps the texture nice and not too rubbery as I tend to get from cooking at higher temps.
As for the shine, we've been cooking and drinking it for a few years. It goes great on just about anything!
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Chargriller Duo w SFB |
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01-22-2013, 11:12 AM
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#10 |
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is one Smokin' Farker
Join Date: 05-05-11
Location: Lancaster, OH
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^^^Fact it does go good with many things I add it in foiled ribs, a splash to kick up some bbq sauce, marinated pork tenderloin with it and all have came out great the bbq sauce with it was the best though.
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Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen |
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