wittdog
Master Chef
I’m getting ready to pick up a case of butts tomorrow to make up a big batch of sausage. We are going to make some Smoked Polish, Fresh Polish and some Italian sausage. I’m thinking about cold smoking some the Polish and then hanging it with the pepperoni. The Broadway Market used to be filled with butchers and they would sell “slim jim” sticks with a polish sausage profile…I’ll get the butts and talk it over with the mrs and the boys to see what they want to do. I need to hit the sausage maker as well to get some more casings.