I’m a big fan of adding cheese to some of my sausages and Walton’s high temperature cheese works very well for me.

One of my smokers is the Weber Smokie Mountain charcoal smoker. I use the minion method all time with it. Fill the charcoal ring, hollow out the middle a bit and add about 12 to 15 lit coals to that. Works great for me!

I agree with processing your own meat. I have found a few seasonings here at Walton’s that I really like and will be placing an order soon for this falls sausage making.

I use pre-tubed casings. Cost a little more but less frustrating for me.

Dan from North Eastern Wisconsin here … Recently retired and enjoy making my own sausages.