Smoked Reed Sausages

Welcome back to Then We Eat.

It’s time for some more sausage!

This is an old family recipe, but we won’t be just making the sausage here today, we’re also going to be smoking them!

Smoked sausage are an incredible meal on its own, but smoking sausage to a more dry consistency and using them in soups in the winter is just to die for!

Today, Chris is here to show you both how to make them and how to smoke them!

These sausage are easy to make and unbelievably delicious, the perfect combo.

So let’s get started!

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Ingredients:

2lb Beef Blade Roast
3lb Pork Butt
1 TBSP Salt
2 TSP Ground Black Pepper
⅔ Cup Grated Parmesan Cheese
3 TBSP Fennel
3 TBSP Crushed Red Chili Flakes
2 ⅓ Cup Cold Water

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