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A breakfeast sausage that just might be a keeper. So on a 1lb basis it'll be, 1lb ground pork, 1.5 tsp crushed sage, 1 tsp thyme, 1 tsp salt, 2tsp brown sugar, 3/4 tsp blk pepper, 1/4tsp red pepper flakes, 1/4tsp nutmeg, 1/4 cayenne or Tabasco as I substituted 6-7 good squirts for a 5.5 pork butt. Additionally you can add corriander 1/4tsp, 3 tsp maple syrup, 1/2tsp paprika. Fresh ingredients optional were 1/2 diced red pepper, chives and parsley. Fashion into balls, place on a sheet of cut wax paper with one on top and press with a plate to flatten. Two per vacum seal bag and freeze. Now I did cook these in a fry pan, however the KK or any charcoal grill will also do. Keep in mind the sage and thyme were dry, next time I'll use fresh and let the mix stand overnight in the frig, I anticipate an even better result.

I feel that a 38 would give just enough to fit a small pig/lamb/goat on the spit but also reduced heat soak / charcoal usage for smaller cooks vs a 42. The effort to setup and or relocate (I’ve moved multiple continents with my 32”) would also be a bit less I would think.

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.