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  1. #1
    Join Date
    Aug 2011
    Sort en Chalosse, France

    Default Sheboygan Brats & Italian sausages

    You are right I was on a sausage kick and may soon start again !

    I decided to put these two together in one thread because there is not much to say except mix in the seasoning and stuff the casings. Oh, and that they were good.

    To start, on June 12th, the Sheboygan grind and the mutton casings (used the same casings as usual):

    Stuffed :

    Have to grill a couple to taste :

    Done :

    The next day, the Italian, stuffed in the same casings :
    Before tying them off:

    Tied-off :

    They are smiling !

    As I mentioned in my Pepperoni thread, I smoked a couple of these guys. In case you did not see the Pepperoni post, here are the bloody details.

    I cold smoked them for an hour with Oak and Sweet Acacia (min temp : 79°F, Max : 97°F Ave :88°F).
    I smoked in the SFB for 2 hours 55 min (20 minutes more than the Pepperoni) at Min : 216°F, Max : 248°F, Ave 223°F).
    Pull at an internal temperature of 170,6°F (French recommendation), took longer than the Pepperoni to get there.

    Ready for the cold smoke part with the hanging Pepperoni:

    Ready for the hot smoke:

    After hot smoke:

    Sliced “smiling Italians”. Again, ready for the pizzas (again, they did not last long enough to get on a pizza):

    Close up:

    Real Closeup:

    Thanks for looking
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    Mmmmm, MMMMMM!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  3. #3
    Join Date
    Sep 2008
    San Jose, California, United States


    Dang those look good!

    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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