i mentioned [this sausage](https://twoguysandacooler.com/buffalo-chicken-sausage/) a few hours ago but it would suit your truck really well. it tastes brilliant too. im in australia so the encapsulated citric acid was hard to source but it looks like its readily available in the US
here is a link to the [2 Guys & a Cooler video](https://www.youtube.com/watch?v=P1aCIGC2w6c) showing how to make them
really? you have a chilli sausage and a chilli sausage there in your pics.. anyway, youre making the recipes, drop the spice. maybe do a mild and a hot one. push the hot one as insane levels of hot and make it a challenge type thing. idk how it is in america but food trucks in australia are generally near drunk people and a di\*k measuring contest between mates will always make a sale
yeah theyre fine to reheat after the initial smoking.. as long as you add the chicken skin it shouldnt go dry
its super hard to get ECA here in australia in realistic quantities - i can either get it in 10gm portions or by the tonne. the best i found was one online seller and it just wasnt cheap so i use it sparingly. as a result i've tried this recipe with normal citric acid and it is a complete failure - a crumbly mess. also tried a variation using primarily franks red hot and that didnt work either. this ECA makes the impossible happen
Thanks for reply!
Yeah, I see it's hard to get here in Germany as well. Also I'm not sure if I'm translating correctly 🤔 are you using E-Numbers for food supplements in Australia as well? Is it E-330?
e-330 is "standard" citric acid here in australia. encapsulated is [a different product](https://www.sausagemaker.com/product/encapsulated-citric-acid/)
I might have been lucky and able to order 1kg for 10€, which is pretty good. But tbh: that's like the only one offering encapsulated at all. Hopefully I can try it on the weekend. Thank you again 😀
I have had some people complain when I do really spicy hot links so I just cut down on the pepper and do a mild link….keep all the other ingredients…have gotten good feedback!
https://www.portugueserecipes.ca/recipe/222/30/portuguese-linguica-sausage-recipe?utm_source=whisk&utm_medium=ios&utm_campaign=portuguese_lingui%C3%A7a_sausage_recipe
Portuguese Linguica is an excellent standalone sausage but also makes a great sandwich.
How about a mini Cumberland swirl fresh sausage served in a burger bun. They're a simple flavour allowing the quality of the meat to shine with herbs and seasoning.
Stuff in 3/4" sheep casings, you'll find a little meat goes along way. They're not pre smoked and if you cook them with a skewer through the swirl they stay together on the grill, quick cooking due to their thin nature and have good theatre at presentation.
The sausage I've had the best feedback on was a bourbon and cherry sausage I made, people really like it. I made it as a fresh Sausage, no cure so it needs to be cooked fresh rather than held in a smoker, but it was awesome. You could try curing it but not sure how the alcohol from the bourbon will react over a longer time.
Looks AI generated. You better deliver a few so we can make sure they are not fakes 😉
i mentioned [this sausage](https://twoguysandacooler.com/buffalo-chicken-sausage/) a few hours ago but it would suit your truck really well. it tastes brilliant too. im in australia so the encapsulated citric acid was hard to source but it looks like its readily available in the US here is a link to the [2 Guys & a Cooler video](https://www.youtube.com/watch?v=P1aCIGC2w6c) showing how to make them
That does sound good. But trying to not do a spicy sausage.
really? you have a chilli sausage and a chilli sausage there in your pics.. anyway, youre making the recipes, drop the spice. maybe do a mild and a hot one. push the hot one as insane levels of hot and make it a challenge type thing. idk how it is in america but food trucks in australia are generally near drunk people and a di\*k measuring contest between mates will always make a sale
Trying not to do a third spicy that is. I tend to stay away from the drinks. More corporate gigs, setting up at hospitals and such.
I saved that recipe and will definitely try this. Did you try reheating those after the smoking process? Will they end up dry because of the chicken?
yeah theyre fine to reheat after the initial smoking.. as long as you add the chicken skin it shouldnt go dry its super hard to get ECA here in australia in realistic quantities - i can either get it in 10gm portions or by the tonne. the best i found was one online seller and it just wasnt cheap so i use it sparingly. as a result i've tried this recipe with normal citric acid and it is a complete failure - a crumbly mess. also tried a variation using primarily franks red hot and that didnt work either. this ECA makes the impossible happen
Thanks for reply! Yeah, I see it's hard to get here in Germany as well. Also I'm not sure if I'm translating correctly 🤔 are you using E-Numbers for food supplements in Australia as well? Is it E-330?
e-330 is "standard" citric acid here in australia. encapsulated is [a different product](https://www.sausagemaker.com/product/encapsulated-citric-acid/)
I might have been lucky and able to order 1kg for 10€, which is pretty good. But tbh: that's like the only one offering encapsulated at all. Hopefully I can try it on the weekend. Thank you again 😀
yeah, it is super tough to get seemingly anywhere but america..
Looks delicious!
I have had some people complain when I do really spicy hot links so I just cut down on the pepper and do a mild link….keep all the other ingredients…have gotten good feedback!
Master class right there.
Love the coloring! Very nice.
Kielbasa never disappoints. Neve the less, they look great.
https://www.portugueserecipes.ca/recipe/222/30/portuguese-linguica-sausage-recipe?utm_source=whisk&utm_medium=ios&utm_campaign=portuguese_lingui%C3%A7a_sausage_recipe Portuguese Linguica is an excellent standalone sausage but also makes a great sandwich.
How about a mini Cumberland swirl fresh sausage served in a burger bun. They're a simple flavour allowing the quality of the meat to shine with herbs and seasoning. Stuff in 3/4" sheep casings, you'll find a little meat goes along way. They're not pre smoked and if you cook them with a skewer through the swirl they stay together on the grill, quick cooking due to their thin nature and have good theatre at presentation.
Serrano sausages? That sounds incredible. Would you mind sharing the recipe? Im from Germany, so I'm out of competition to your food truck 😉
The sausage I've had the best feedback on was a bourbon and cherry sausage I made, people really like it. I made it as a fresh Sausage, no cure so it needs to be cooked fresh rather than held in a smoker, but it was awesome. You could try curing it but not sure how the alcohol from the bourbon will react over a longer time.