Thx for the kind words.... killer cooks like you make us look good.... we try hard to build a good one tho..... that sausage is just mouth watering!!!!!
I know how much you like Conecuh on the smoker, mine will give it a run for the money if you want to try it here's a small and large batch recipe.
I only use American hog casings, tough to find but they can be had from a company called Syracuse casing in New York they are hand graded and pre-tubed each length makes a 10lb. roll of sausage.
I can send you some casing holler if you want I'll get 'em to you.
In The Pit BBQ Polish Kielbasa Sausage:
Trim and grind 5 pounds of pork butt through a course plate then 2nd grind with 1/4” or 3/16” plate layer the seasonings in on the first grind.
Use 35/38mm casing @ 2’ per lb. (Syracuse casing is best)
3 tablespoons of salt
1 1/2 tablespoon of black pepper
2 tablespoon marjoram
2 tablespoon minced garlic
½ cup cold water & couple ice cubes through the grinder on the 2nd grind
Refrigerate overnight to stuff the next day.
Large Batch
Trim and grind 40 pounds of pork butt
1 ½ cups of salt
¾ cup black pepper
1 cup marjoram
1 cup minced garlic
4 cups cold water & grind some ice cubes every 10 pounds on the 2nd grind