I took two hot n spicy breakfast sausage logs, kept them whole and then smoked them.
Cut off the packaging while being careful to keep the log whole.
Seasoned each log with some all purpose seasoning and then Cajun seasoning. Don't be shy with the amount. Make sure the entire log is covered because when you slice the log the seasoning will just be on the outside ring.
Threw them both on the smoker at 225 for about 45 minutes then rolled them over to their oppose side.
At the 90 minute mark I decided to take one of the logs and cover it in syrup. Kept the other one with no syrup. Wrapped both in foil and smoked for another 20 minutes.
Sliced them into patties like you would with summer sausage. Both turned out fantastic. Big hit with the household. Both had a little difference to them. Wasn't too spicy nor to syrupy. Will do again. Enjoy!
Cut off the packaging while being careful to keep the log whole.
Seasoned each log with some all purpose seasoning and then Cajun seasoning. Don't be shy with the amount. Make sure the entire log is covered because when you slice the log the seasoning will just be on the outside ring.
Threw them both on the smoker at 225 for about 45 minutes then rolled them over to their oppose side.
At the 90 minute mark I decided to take one of the logs and cover it in syrup. Kept the other one with no syrup. Wrapped both in foil and smoked for another 20 minutes.
Sliced them into patties like you would with summer sausage. Both turned out fantastic. Big hit with the household. Both had a little difference to them. Wasn't too spicy nor to syrupy. Will do again. Enjoy!
Attached Files
Comment