C
CAustin919
Guest
I took my second round of garlic ring bologna to a friends house on Saturday to finish smoking. We figured we probably needed a scooby snack for ourselves, so I decided to try a fatty for the first time.
My butcher usually makes his sausage on Friday and Saturday and they usually have "scraps." The scraps are leftover ground sausage that's seasoned but not in the casing and they sell it on Saturday and Sunday. I picked up some sweet Italian, kielbasa, and bratwurst, about 2 pounds total. The mix may not sound great but it turned out farkin awesome.
We mixed it all together and stuffed it with a block of cream cheese, 3 scallions, 4 cloves of garlic, 2 jalapeños, a handful of shredded mexican cheese, and s&p. We smoked it until it was up to temp, about 2.5 hours and then ate it within about 5 minutes.
Sorry for the gritty i-Pron.
My butcher usually makes his sausage on Friday and Saturday and they usually have "scraps." The scraps are leftover ground sausage that's seasoned but not in the casing and they sell it on Saturday and Sunday. I picked up some sweet Italian, kielbasa, and bratwurst, about 2 pounds total. The mix may not sound great but it turned out farkin awesome.
We mixed it all together and stuffed it with a block of cream cheese, 3 scallions, 4 cloves of garlic, 2 jalapeños, a handful of shredded mexican cheese, and s&p. We smoked it until it was up to temp, about 2.5 hours and then ate it within about 5 minutes.
Sorry for the gritty i-Pron.
