Fresh Smoked Kielbasa
- Thread starter Jim Lampe
- Start date
Dustin Dorsey
TVWBB Hall of Fame
Looks great! I love smoking fresh sausage!
Cliff Bartlett
R.I.P. 5/17/2021
Looks really good Jim. Would like to give that a try one of these days!
John Solak
TVWBB 1-Star Olympian
Very nice looking ring of excellence!!!
Tim McCann
TVWBB Honor Circle
Looks great Jim! Little bread and mustard and cabbage?
Dustin Dorsey
TVWBB Hall of Fame
We have a local butcher who makes some really good ones. They are pork sausages. They make one they call "apple brats." I'm pretty sure there's no apple in it, but it seems to have some apple pie spices in there. It's one of my fave's and I'm not a big sweet and heat guy. There's also a local cow town call Windthorst nearby and they make great fresh sausages. No idea what's in 'em but they taste great. I just prefer smoking them to grilling them and I love the color you get smoking them.
As far as in the state that probably too big a question to answer but I LOVE the central texas beef sausages and everntually I wanna try making them.
Dwain Pannell
TVWBB Hall of Fame
Great lookin sausage Jim!
I know you're speaking to Dustin but if I may, sausage has kinda been on my mind A LOT lately. I taste very carefully the sausages I get at the BBQ joints when I go back home to TX a few times a year. I am tying to replicate them and I think I've gotten close a cpl times. Each place has it's own secret recipe. Some are Czech, some German, some Poles. Maybe even some Huns - I'm not sure. TX Monthly has several articles about the various places and styles. I've read them all. I do not care for the sausage at Kreuz's or Black's (best brisket in the universe IMHO) ...but I LOVE Rudy's sausage. It seems to be a Polish style maybe with a little more black pepper. Of course, there's always the controversy about all beef, pork/beef mixture, all pork, or other mixtures.
Anyway - I know you didn't ask but it's kind of an obsession with me. As always - great lookin cookin!
I know you're speaking to Dustin but if I may, sausage has kinda been on my mind A LOT lately. I taste very carefully the sausages I get at the BBQ joints when I go back home to TX a few times a year. I am tying to replicate them and I think I've gotten close a cpl times. Each place has it's own secret recipe. Some are Czech, some German, some Poles. Maybe even some Huns - I'm not sure. TX Monthly has several articles about the various places and styles. I've read them all. I do not care for the sausage at Kreuz's or Black's (best brisket in the universe IMHO) ...but I LOVE Rudy's sausage. It seems to be a Polish style maybe with a little more black pepper. Of course, there's always the controversy about all beef, pork/beef mixture, all pork, or other mixtures.
Anyway - I know you didn't ask but it's kind of an obsession with me. As always - great lookin cookin!
