www.sausagemaking.org

This article in today's N.Y Times might appeal to some of the braver sausaage makers amongst you.

http://www.nytimes.com/2009/01/28/dinin ... ?th&emc=th

Ah, "Galantine au barbeque"

Count me in, where's me bread rolls and Flora Pro-Activ.

I've heard of pig in a blanket, but this looks like hog in a rug.

I've made and smoked these at barbecues for a few years now and everyone loves them. Even the vegetarians are impressed by the way they look.

I like the look of them but not the fat content. At the moment I am on the lookout for some super duper lean smoked bacon and with a lean sausagemeat filling as well, it can even be eaten by people like me.
Personally I am not going to join the que at a drive through discount heart by-pass clinic.
Regards,
Jan.
Brisbane.

In the smoking world we call those fatties. They are ok but I don't personally like them. They are too rich if that makes sense and the competing flavors often offset each other.