Posted by: hearttohearthcookery | October 17, 2009

Smoking Sausage in a Chimney

Sausage Smoking in a Chimney
Sausage Smoking in a Chimney

With the cool weather and butchering time approaching, it is time to think of cleaning farmes (intestines) and stuffing them with the chopped meat left from the primary cuts.   Since sausage only requires what is considered a “cool” smoke, the links can be very successfully smoked in a chimney over a few days.  The front sausage is the traditional mahoghany red color and almost ready.  The links in the rear have only been in the chimney a few hours.  Preparing and smoking sausage has been a wonderful way to spend these cool, wet few days.

My November 7th hearth cooking class is filled but there still are openings in the class November 14th.
More information on my classes, demonstrations and programs can be found on my website

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