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Show Me Your Hot Dog or Sausage Cooks !!

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    #31
    First off all these pics look outrageously good. Second to those making their own sausage with cheese inside after you stuff them do you prick holes in them? Typically when I make my own homemade Italian sausage I have this three finger prong which I poke a few times on each side. They say it keeps them from bursting but when stuffing with cheese you want to keep most of it in the casing. Thanks

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    • scottranda
      scottranda commented
      Editing a comment
      I prick. With or without cheese.

    #32
    Italian sausage with mozzarella cheese. All fresh. Flavor is unreal.
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    • HawkerXP
      HawkerXP commented
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      Looks a little under done to me

    • scottranda
      scottranda commented
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      Right??

    #33
    Smoked Spicy Italian-style Chicken Sausage (Sam's Club) grilled with onions and peppers.​​​​​

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      #34
      Sheboygan Beer Braised Brat with Sauerkraut, Homemade Mustard, Homemade Truffle Parm Chips, Corn on the Cob.

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      Last edited by troymeister; August 16, 2020, 07:55 PM.

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      • Jfrosty27
        Jfrosty27 commented
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        Now there’s a summertime dream. Nicely done pitmaster.

      #35
      Central Texas beef sausage a la Vencil Mares of Taylor, Tx. I based this on his recipe and made it 7 days before he passed away - RIP.

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        #36
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          #37
          2 months ago, I made chicken sausage with spinach and feta seasoning and added some high temp mozzarella. Sous vide (bc I had to work) but put it over noodles and garlic and olive oil. Here is the sausage. So good.
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            #38
            Snack Stix - venison with jalapeno and cheddar. This is 1/2 of the batch. I made 30 lbs but have to smoke them in two relays.

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            • Troutman
              Troutman commented
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              Jiminy Christmas, that's a mess of sausage. How many bambis does it take to make that many tube steaks?

            • 58limited
              58limited commented
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              One. 18.5 lbs venison and 11 lbs pork butt. By the time the 2.5 lbs of cheddar and other ingredients were added i had about 31 - 32 lbs precook weight. Lets just say I'm not doing this much again until I get some automated equipment. It took me 6 hours to stuff it all with a 5 lb hand crank stuffer.

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