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NW Washington | The sausage I am familiar with at Catholic church fund raisers is usually a version of smoked bratwurst without a lot of spices and flavorings, just mainly ground pork. The sausage makers are mostly of German descent and use recipes passed down for generations.
I can get close to the same tasting sausage by smoking some Johnsville brats over low heat in my Weber kettle and using apple wood for the smoke.
https://en.wikipedia.org/wiki/Bratwurst#:~:text=Bratwurst%20(German%3A%20%5B%CB%88b%CA%81a%CB%90tv%CA%8A%C9%90%CC%AFst%5D,to%20pan%20fry%20or%20roast.
Edited by JohnW 1/24/2021 19:12
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Types of sausage
