Smoked Brats

Really, those babies are almost all pink, talk about smoke permeation

Ok I really just did this post to show off the superior smoke permeation in those sausages. I mean it almost got all the way to the center.

Anyway sausage is one of the great meats that can be tossed on while grilling something else and it works for smoking too. Below is the basic recipe for the ones in the photo but any spicy blend of sausage will smoke really well. Also any sausage made with gamier meats such as duck and venison would benefit from smoking. I find a normal sized link will take two hours to smoke and will need to be flipped once. It will go well in numerous dishes. For those looking for how to make sausage go here. For how to set up a smoker here.

Spicy Brats

• 6 lbs pork shoulder diced
• 2 ½ tbsp sea salt
• 4 tbsp fresh oregano chopped fine
• 2 tbsp ground black pepper
• 1 tbsp minced garlic
• 2 tbsp chili powder
• 1 tsp fresh cayenne powder
• 1 tbsp red pepper flakes
• ½ cup balsamic vinegar mixed with ½ cup red wine

Mix pork with all spices cover and let sit overnight in a refrigerator. Grind meat, add binding liquid and pack sausage links. Freeze until ready to cook.