Cliff H.
Master Chef
Dang.... That looks good Dave. 
More Sausage
- Thread starter wittdog
- Start date
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OP
OP
wittdog
Master Chef
Fresh Polish Sausage the boys ate it all
Puff1
Chef Extraordinaire
I think when I make some that will be the one I try 8)
Looks real good Dog
Looks real good Dog
Griff
Master Chef
Some how I knew Puff would go for the Polish first.
Griff
Griff
OP
OP
wittdog
Master Chef
Finished pics of the smoked Polish Sausage…I really need to remember that the max is 15lbs I got a lot nicer of a finished product and a real nice color this time around…
The Missing Link
Sous Chef
wittdog that some nice looking sausage. how is the flover to use thanthe store bought. I know i'm starting somethig hear but i need to know.lol
OP
OP
wittdog
Master Chef
IMHO the flavor is much better than the store bought stuff....it's more like getting it at and old fashioned butcher shop...where it's made fresh..the flavor just explodes...you can also "tweek" the basic recipes so that they are more to your liking....for example in the summertime I add some cayanee pepper to my Smoked Sausage...I like the heat level hotter when I'm grilling them...or you can add more or less garlic..or marjorium...make them more smokey than the store bought...The Missing Link said:
Puff1
Chef Extraordinaire
Looks great dude!
ScottyDaQ
Master of All
Yes.... Wow... Indeed ! [smilie=a_bravo.gif] [smilie=a_bravo.gif] [smilie=a_bravo.gif] [smilie=a_bravo.gif]
Pigs On The Wing BBQ
Master Chef
Dave: Did you use the 1/2 inch plate? Or grind it with the horn spacer in place. Great looking stuff indeed! [smilie=a_bravo.gif]
OP
OP
wittdog
Master Chef
For the fresh I used the horn spacer....the fat kinda got gummed up some so I just cut it at the plate..Pigs On The Wing BBQ said:
