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.
Louisiana Hickory-Smoked Andouille Recipe
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.
Italian Sausage Sandwiches with a Greek Twist
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.
Smoked Bratwurst from Scratch
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.
Smoked Gouda and Mushroom Burgers
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.
DIY Hot Link Sausage
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.
Taco Burger Dogs
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.”