Smoked Sausage Recipe
Fresh pork or beef sausage
Seasonings to taste
Suggested wood for smoking: Hickory or mesquite chips
- Place sausage in pre-heated smoker at 65°C.
- Smoke for 5 to 6 hours, or until the outside casings begin to dry and change to a red colour.
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Address : Rosanna, Melbourne VIC 3000
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