Sausage anyone!

Sausage making and curing meats.

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Rich777
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Sausage anyone!

Postby Rich777 » Sun May 27, 2007 4:19 pm

This is a locally made sausage , they call it Roughneck Sausage. Comes in mild, medium and hot. This is the hot version. :tup:

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Postby OSD » Sun May 27, 2007 4:46 pm

Those look like some tasty links. :D :tup:
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Postby TX Sandman » Sun May 27, 2007 6:00 pm

Great find, Rich! Where'd you find it?
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Postby Puff » Mon May 28, 2007 8:59 am

Yum!
Do you have a link for those links?
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Postby hornian » Sun Jun 10, 2007 2:09 pm

Not to derail your thread, but everyone should try the Alsatian Style sausage you can only find in Castroville, TX (and I guess Alsace, France). That stuff blows any other sausage away. I recommend Dziuks Meat Market.
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Postby bigwheel » Sun Jun 10, 2007 4:54 pm

Well feall sprung some mighty fine sausage on me here while back (prob wasnt the fancy frog eating frenchie stuff like you get of course:) from Green's Mkt in Ziebzckville (sic), TX Believe it come close to some of the best storebought sausage I ever had. They supposed to also have the best hamburgers in Texas..if you can believe Texas Monthly..which I dont cuz they always say Joe T. Garcia's had the best Mejican Food in Foat Wut..which was a big steaming crock. I got grankids who make mo betta enchiladas and margaritoes than them folks. At any rate grab a burger whilst you picking up the sausage. It sort of a suburb of Wacko...40 miles South and either E or W..I forget right now.

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Postby antaean7 » Tue Jun 12, 2007 2:16 pm

On the sausage, how long do you leave it in the smoker? Do you base it with anything? Any ideas?
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Postby OSD » Tue Jun 12, 2007 2:32 pm

Don't usually baste them with anything. :D They take a couple hours. It's like cooking any type of sausage ( brats ) all you are doing is heating them all the way through and they pick up some smoke flavor along the way. Instead of a few minutes on a grill it's a couple hours in the smoker. :D
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Postby Scotty Da Q » Tue Jun 12, 2007 2:52 pm

Looks great !
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Postby antaean7 » Tue Jun 12, 2007 3:51 pm

I will try that SUNDAY !!!!!! We have a really good brand that Krogers sells in my area. (Houston area) I can not remember it, but there are a few flavors that are really good. i will have to look it up this evening and let you guys know.
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Postby Rich777 » Tue Jun 12, 2007 6:44 pm

Same thing Jim said.
While at the store pick up a bottle of sweet hot mustard for dipping! I like alittle dip with a cracker every now and then.
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Postby antaean7 » Tue Jun 12, 2007 9:03 pm

The Sausage I was talking about is Chappell Hill , Smoked Jalapeno Sausage. Made in Chappell Hill Texas. HUMMMMM Gunna smoke them up SUNDAY !!!!!!!!!!!!!
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Postby bigwheel » Wed Jun 13, 2007 10:20 pm

Taint bad stuff. The venison version got a good flavor in my book anyway. Best way to handle any sausage is like this. Buy yourself some "cheap" bacon. No not the thick high dollar stuff. Wrap each link from stem to stern with the bacon. Longish link take two strips. Fasten it with tooth picks. Direct grill it low n slow till the bacon looks done and crispy then start eating it. You will be the hero. For mustart I insist on Grey Poupon of course. Ploschmans Stone ground aint bad neither. Frenchies in the yellow shade works good too. Got to have sour kraut and onyawns to go with of course. Little kraft sandwich cheese dont hurt it none. Lot of times the ladies like a little cheese ya know?

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Postby DaHorns » Thu Jun 14, 2007 6:27 am

I'm getting a "deal" on V & V sausage, I ordered 25# of jalapeno sausage and 25# of beef sausage for about $1.00/Lb. Gonna use 20# of it this weekend!!!
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Postby ddog27 » Thu Jun 14, 2007 7:51 am

Wow! That looks good!! :D :D
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