MacKenzie Posted September 14, 2015 Report Posted September 14, 2015 Before I got into smoking some chicken sausages made some chicken thigh bag soup with previously SVed pork tenderloin. Using the upper grill on top of the fire basket smoked chicken sausages with apple wood. 180F-190F until the internal temp. was 163F then dunked in cold water. Sausages in my hotdog buns with some onion, cheese, mustard, and some relish. Put the dog under the broiler to melt the cheese then added the relish. Tasting -
Poochie Posted September 15, 2015 Report Posted September 15, 2015 That looks like a meal and a half. Well, maybe 3 of 'em would do. Beautiful color as usual!
CeramicChef Posted September 15, 2015 Report Posted September 15, 2015 Oh My Goodness! What a droolicious money shot! Kudos, MacKenzie!
ckreef Posted September 15, 2015 Report Posted September 15, 2015 Outstanding pictures. Looks very delicious.
wilburpan Posted September 15, 2015 Report Posted September 15, 2015 Nice looking sausage! And this is coming from someone who’s not a big fan of sausage made from poultry.
MacKenzie Posted September 15, 2015 Author Report Posted September 15, 2015 Thanks everyone, Wilbur, if it helps, there is 1.5 pounds of pork out of the 5 pounds of meat.
