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reinhard1

CHILI DOGS

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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.

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Edited by reinhard1

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  • Your Responses - Share & Have Fun :)

    • Shrimp boil in foil packets on the pellet grill. Potatoes, corn, Andouille sausage, shrimp, lemon slices, butter and Cajun seasoning. I usually use some Old Bay in my shrimp boil but I was out and didn't know it until I started putting it all together.      
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    • I like that you caught someone else taking photos of the feast too!
    • That's an impressive pile o meat smallie!! Wow did I start a ruckus with a misspelled word, I'll be more kareful next time!!😉
    • Looks like kind of an expensive grill though.........😱
    • and a porterhouse too!!!
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