Turkey breast,thigh and pork.

ssorllih · Post by **ssorllih** » Tue Dec 02, 2014 19:48

I purchased a very lean and dry frozen turkey and after roasting a portion decided to grind the rest with 50-50 pork trim and make Hot Smoked Polish sausage. It was a good call.

Post by **redzed** » Wed Dec 03, 2014 01:24

Ross that sausage looks really good! But how did you manage to get that blackened look on the casings? Does not look over cooked/baked.

ssorllih · Post by **ssorllih** » Wed Dec 03, 2014 03:34

The casings are mahogany fiber casing. Smoked over oak and finished in the oven.