Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.

@dennyo-s - Just started these today.

gus4416 - Summer Sausage that didn’t fit in my electric smoker.

zbigjeff - Shrimp and grits with maybe a little cheese is my happy place.

meatsandsausages.com is also a great resource.

Although not ideal setup, I have smoked sausage on my Yoder 1500. I start with a cold grill and load sausage first with a large pan of ice. Then start the grill at 175 (lowest it goes) and smoke for two hours, bump to 185 for two hours and then 205 until done. Have had good results.

Gumbo with lots of beer seems appropriate.

Bigbass68 - I love when you can see the small chunks of red pepper in the sausage.

I agree with IVERYAN . Cook it slow and just break it up to where you want it and then leave it alone.

I freeze the end product, but think you could freeze at any stage… Chicken usually heats up pretty well.

calldoctoday - I’m definitely going longer with this batch but not sure I’ve been blessed with enough patience to go 3 months. I’ll bet it is delicious.

I’ve only used it making chicken sausages.

gus4416 - No, recipe comes from my Mom. 2.5% salt by weight of cabbage. Work salt in with cabbage with your hands and let sit until it start releasing juices. Half a teaspoon crushed Carraway seeds in each quart. Then let sit until your taste level acheived.

@dennyo-s - Just started these today.

Ridley Acres - A friend of mine shot one in Texas last fall. He made a bunch of it in to brats mixed with some pork butt. I was a little skeptical but they were really good.

YooperDog - Never tried using skin in sausage. Assuming you could do the same with skin from belly. I’ll try it next time I have one. Thanks.

Bigbass68 - I love when you can see the small chunks of red pepper in the sausage.

calldoctoday - I will ferment longer and add lime juice on next batch. I don’t have the best patience for waiting for ferments and meat curing.

gus4416 - Nice bite but won’t bring you to your knees.

Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.