Twice a year a good friend of mine named Neil makes fresh sausage. Then delivers it to everyone like a drunken Santa Claus.
Today I’m smoking Neil’s sausage. With some green beans and cream corn.
2 LBS FRESH SAUSAGE
-put coils of sausage (or links) in a gallon bag. Lightly oil the meat and cover with a dry rub. Let sit for 1-3 hours.
-place in smoker at 225F for 4 hours
-put 2 green onion stalks on each coil
2 LBS FRESH GREEN and YELLOW BEANS
-cut ends and halve the beans. Boil the beans for 5 minutes. Drain and add to a smoker tray. Cover with 2 cups chicken stock and add 1 pork hock
-cook 4 hours 225F
-drain the stock and season with salt and butter
4 Ears Fresh Corn
-Shuck corn and cut off cob. Use back of knife blade to scrape out the corn milk from stalk after you cut off kernels
-mix with salt and butter. Cook in smoker 3 hours.
-Pull corn and mix with 1/2 cup half and half and a sprinkle of sugar. Back in the smoker 1 hour
After 4 hours you’ll have some delicious sausage, Smokey beans, and creamy corn to suck on.