re: Sausage Poboy at Alex Box Stadium

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We make our own sausage.
You can buy all the ingredients at Targils in Opelousas.
Just need a meat grinder, stuffer and a small smokehouse.
Have 2 friends that have all that.
I like to use Boston Butt and about 20% sirloin or pork chops.
We try to use Pecan to smoke with.
Takes a day, but a few of us get together and drink beer.
Have yet to find any sausage anywhere that tastes better.
Final cost is about $1.50 a pound if you buy yet pork on sale at .99 a pound, which we always do.
Also make our own Tasso too. Sirloin pork is the best for Tasso.

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Sounds delicious.

I have a stupid question: how do you know the meat is fully cooked when you smoke sausage?

When I smoke a turkey or a chicken I can put a temperature probe into the thickest part of the meat so I know when the "well done" temperature is reached in the meat.

Can you puncture the sausage "tube" with a probe?

The thought of biting into under cooked pork is disturbing.