Joseph wrote:
> I smoke sausages as secondary meat in with the butts, ribs
> etc... I have never rubbed, marinated or flavored them with anything
> but smoke and am thinking they should get a little more attention. I
> like the results of smoking'em but is there anything else worth
> trying? I am a avid less is more kind a guy when it come to food
> prep. Now that I have ventured into true BBQ, I am wondering if I
> should do a little something extra with the brats or sausages.
>
> Joseph
Try getting loose sausage meat and doctoring it up, then shape it into
loaves or chubs, or even balls. You can roll it easily if you use film
wrap.
Try boosting it with some more seasonings, and fold in some little cubes
of
your favorite smoky cheese. I have even taken chubs of breakfast sausage,
removed the wrapper, maybe season the exterior a bit and toss the chub in
the smoker or on the grill. Yummy breakfast.
MartyB in KC
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