"Nunya Bidnits" <nunyabidnits@[EMAIL PROTECTED]
> wrote in message
news:K2f7k.7192$89.4402@[EMAIL PROTECTED]
> 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.
Thanks, thats not a bad idea. Sounds something like a "Viking
on a Stick" (norwegian food). Have you ever tried smoking a kind of
meatloaf?
Joseph
>
> MartyB in KC
>
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