Once the smoked sausage is sliced, coat it entirely in a thin mustard binder, including in to the sliced spaces. Then cover in a thin layer of the BBQ dry rub. Place the smoked sausage onto the ...

Because of climate conditions, Polish sausages (and hams) have been traditionally preserved by smoking. Sausages may be cold smoked dry and semi dry; hot smoked dry and semi dry (poached or baked); ...

Meaty with a kick, these manicotti shells are stuffed with Italian sausage, ground beef ... then wrapped in bacon and coated ...