Sausage is made from a 75/25 pork/beef mixture
with cayenne, black pepper, garlic, and salt. It’s stuffed into sheep casings
and hot-smoked.
The dough is made from flour, yeast, milk,
butter, and sugar.
The sausage is wrapped in a triangle of dough
and baked in the oven.
To order
The finished smokies are reheated in a pan and
in the oven. Served in a small boat with
a short bullet of dijon.
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