Preparation:
1st. day: Mix well, refrigerate (covered) 24 hours.
2nd. day: Repeat above
3rd. day: Repeat above
4th. day: Divide into 5 equal parts (1 1/2 lbs. each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke until done. I have a Gander Mountain brand electric smoker with the water pan. I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in.
* Keeps 3 weeks in refrigerator, and DO NOT use metal dish for mixing or storing. |
