The BBQ Guru
357 Ivyland Road
Warminster, PA 18974-2205
New! Cranberry Onion Pork Sausage by BBQ Bob
To make 5 lbs:
5 lbs. Ground pork sausage
Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats, make patties or case in sausage casings. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.
Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce.
When ya eat um, yer gonna say: Holy Smokes!