CHILI DOGS

[reinhard1]

Has the right amount of heat with great flavor.  Getting to be my favorite sausage.  I smoked some last fall but this time around I made it fresh for the grill.  I like variety as far as sausage and that's why I make my own.  You go in a shop or store and see 6 or 7 variety of brats.  Doesn't make any difference what they throw in there, the seasoning is the same in all variety.  I just posted my step by step on my page. [ www.sausageheavenoutdoors.com] on how I made these in the Homemade sausage page.  I usually add ingredients to most of what I make when I use pre-mixed sausage seasonings.  Most are good on their own,  but like adding to a good recipe,  you make things according to what you like.  In this case I added mustard seeds and of course garlic [which I add in almost anything I make].  We had some the day I made these [Wednesday].  As you will see in the pics, I wrapped some bacon around each link.  When I put them on the grill I first put them over in-direct heat [top rack] and the second half over direct heat [top rack].  I just made 10 pounds this time but I'm ordering seasonings enough for 25 pound batches today.  Here are some pics:

Good luck.

Edited July 10, 2015 by reinhard1

[eyeguy 54]

nice to see you back on here   do you deliver?  

 

[Mike89]

nice to see you back on here   do you deliver?  

 

​2nd that

[thirdeye]

Those look great...