Smoking Blue and Gold Sausage

Check this out.......
http://playingwithfireandsmoke...sausage-fatties.html

Take a shot at 200* until an internal of 157* ,wrap and hold for an hr.

Should put you on the money.

'course,startin' out as an Okie,I ain't sure if anyone there could even describe a hawg.

I did the fatty d. merrell references a couple days ago. Used an apple cinnamon sausage (made it for breakfast for my brother in law), green peppers, cream style Feta cheese, and prosciutto for the stuffing. Smoked as suggested by Tom.

Delicious. Very flavorful. Surprisingly rendered a lot of the fat out. My son told me it was the best thing I've done on the grill so far. For the health conscious, find a lean sausage and give it a try. You'll enjoy.

Yep,like pags suggested about the lean.

Lots of folks use Jimmie Dean,since it is too dry to fry and make gravy.

I've told this story on the circuit.

A few years back, the team entered the Tulsa contest (about 75 teams) just to B&G and smoked it, covered in in Head Country.

The theory was that with so many local judges and B&G being a lot sausage, they'd judge it well because it was a familiar taste.

The won first!

Look up "smoking a fatty" which is the term for smoking whole sausage, it's a WHOLE new world...