Smoked Fresh Polish Sausage

[Jim Lampe]

Yesterday near noon, i fired up the Red three wheeler with the smoker plate in place...

again, using apple and hickory for smoke flavour, i set a half dozen fresh kielbasa on the grill

the temps inside the grill went no higher than 215ºF for 2 hours and 20 minutes...

four of those rascals went to work with me today and the guys in our fabricating department inhaled them.

Thanks for visiting

 

[Mike P.]

Fantastic Jim! And good luck to Green Bay! ;D

 

[Ray A.]

Those look fantastic.

 

[Mike Coffman]

Awesome sausages Jim!

 

[DaleW]

Scrumptious looking!

 

[Ed M.]

Super looking sausages, Jim! Looks like 6 turned in to 5, looking at the last two pics?

 

[Kim Drana]

Nothing like a good old polish!

 

[Jim Lampe]

thanks guys (and Kim)
Ed, yes, your count is correct, I did eet one ten minutes after they came off the grill... Madison helped me eet it

 

[John Solak]

Very nice looking sausages!!!

 

[V_Rocco]

Yum, I'll take two, please!

 

[Tony R]

Nice looking sausages.

 

[Ted M (FatEddy)]

I want a job in the fabricating dept. if you're feeding them those. Awesome Jim.

 

[Frank H]

How do I get transferred to the fabricating department ?

 

[Morgan C.]

Boy I could eat all them right now! Yum!

 

[Wolgast]

I bet those went down without to much hesitation

 

[Rolf Jacobsen]

thanks guys (and Kim)
Ed, yes, your count is correct, I did eet one ten minutes after they came off the grill... Madison helped me eet it

Hey, ya gotta test em' right? Hell, I would have tested two more just to be sure.

 

[Andy Beers]

Looks great

 

[Paul Kastner]

very nice looking sausage. 2.5 hours man that is some slow cooking