Made up some green onion ring sausage with Feta cheese in the mix, half the batch for fresh and the other half of the batch we smoked.
50/50 pork/buffalo on the second grind with the seasoning and cure.
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Stuffed in 32-35mm natural hog casings.
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Just after being smoked.
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This ring sausage has incredible flavor, we’re thinking a smaller casing for brats with Mozzarella/Cheddar cheese!
Fresh ring sausage just off the grill.
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Smoked then ring sausage sliced.
Thanks for looking!
50/50 pork/buffalo on the second grind with the seasoning and cure.
-----
Stuffed in 32-35mm natural hog casings.
-----
Just after being smoked.
-----
This ring sausage has incredible flavor, we’re thinking a smaller casing for brats with Mozzarella/Cheddar cheese!
Fresh ring sausage just off the grill.
-----
Smoked then ring sausage sliced.
Thanks for looking!
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