Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I think I shared a cook using their hot sausage. This is their Cheddar Cheese Sausage. 1st time tonight. Just cooked in the Ninja in oven mode at 425. On a toasted sub roll. This isn't about the cook but the product. They're a New Hampshire based company. I highly recommend their products. If you're interested, check them out for availability. Here's the link to the product. You can navigate from there.
Unit Weight: 12 oz. Our smokehouse is only a few short miles from Vermont, the cornerstone of artisanal cheese. We pay tribute to the craft with this rich, smoky sausage that is as versatile as it is delicious. This link is made with coarsely ground pork, creamy chunks of Vermont’s finest cheddar, and just enough spice to give it a peppery finish. This sausage can be enjoyed alone, on a warm hoagie or sliced thin for pizzas and pasta.
