Hello and again thanks for all the great information on meatgistics!
I have a question on what would be the number one flavor profile ,casing size and what type of meats that are generally preferred and popular in this country for smoked sausages?
The kind that is served at all the famous and popular BBQ restaurants in Texas?
What is your recommendation and do you carry it?
One that takes in the smoky flavor
One that you always see in pictures on a big giant sample platter!