Damn...I Did It Again

This batch was much faster than the last one. Grinding the meat went quickly after I took time to clean the connecting tissue better from the pork, and I cut the pieces smaller.

Also, I used a grinding ring the next size up.

Traditionally Gigi's family boiled this sausage and it is the only way I have ever eaten it. Last night I smoked two on the grill with hickory.

Oh my! These turn out so rich and smokey. You could cut one in half and it would be bigger than a brat and the fat content is low. Just delicious garlic, spices, salt and pepper and that heavenly hickory smoke.


Unknown said...

You have enough there for a baseball team!

terri said...

Impressive! And it sounds delicious!

Unknown said...

Someone is being tardy with their posting.