Hey folks, I've been reading up on sausage making here and I'm going to give it a go this weekend. All the info here is a great help as usual. What I can't decide, also the fun part, is what kind to make. I'm gonna go with something hot chorizo, hot italian, something of the sort. For the other I'm thinking of something like maple bacon. That's in my head cause I've had it before and it was delicious. .
So, the question, has anyone added bacon to a standard sausage recipe? How big would you keep the chunks? Does it even make sense? Same thing with adding maple syrup, how much should I add for a 2.5 pound pork recipe? Ballpark amount even.
Also, gonna cook them on the WSM. I feel like it's pretty safe to say that you throw 'em on and check in a while later on the temp. I'll also take any tips on that.
Thanks!!!
So, the question, has anyone added bacon to a standard sausage recipe? How big would you keep the chunks? Does it even make sense? Same thing with adding maple syrup, how much should I add for a 2.5 pound pork recipe? Ballpark amount even.
Also, gonna cook them on the WSM. I feel like it's pretty safe to say that you throw 'em on and check in a while later on the temp. I'll also take any tips on that.
Thanks!!!