Discussion in 'Grilling and Smoking' started by Waite, Apr 7, 2018.
All stuffed and in the smoker. A little over two loads for the old Enterprise 6 quart.
And done. Outstanding once again. I used my own home made smoked paprika made from Beaver Dam peppers. They have a little kick at the end, perfect.
After they're completely cold tomorrow I'll vaccum seal them in dinner sized packs. I never vacuum bagged the kraut, so that still needs doing. Will be busy tomorrow.
Thanks! I need to find the time to make some brats and breakfast sausage.
Delicious looking sausage Waite. Can you share your recipe?
Already did. It's in the recipe section.
Thanks Waite, getting old and forgetful is hell.
Wait...who are you?
Sausage and kraut all sealed and in the freezer. 10-2lb. Packages, plus what we ate yesterday 'taste testing', plus a baggie full of 1/2" thick samplers for work, plus (and here's the payoff), when I got home, the wife had kielbasa sauerkraut and potato casserole made! Man, homemade cannot be beat!
Looks real good!