Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel.
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
Sizzlin’ Sauces’ Mojo’s Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs.
Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Hot Links are found everywhere now and make a great sandwich when smothered with tangy barbecue sauce, or as an ingredient with beans or boiled greens.
Somebody somewhere decided that ground hamburger should be rolled into a hot dog shape and grilled accordingly. The layman’s term for this person is “backyard genius.”