Smoked Sausage Fatty
Recipe Information
Smoked Sausage
Cultural Context
Originating from Lithuania, smoked sausage is a beloved staple in traditional cuisine, often enjoyed during festive occasions and family gatherings. The craft of sausage making is deeply rooted in Lithuanian culture, with recipes passed down through generations. Today, variations of smoked sausage can be found across Eastern Europe, each reflecting local flavors and techniques.
Take two frozen fatties out of the wrapper.
Season the fatties with any seasoning you like.
Preheat the smoker to 275°F using Apple Mash pellets.
Place the fatties in the smoker and smoke until they reach an internal temperature of 160°F.
After about 90 minutes, check the internal temperature; it should be around 165°F.
Remove the fatties from the smoker and place them in a tent for about 10 minutes to rest.
After resting for 10 minutes, unwrap the fatties.
Equipment Needed
Allergens
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