How To Smoke Sausage?

How To Smoke Sausage?

If you are a fan of smoked sausage, then you may be wondering how to smoke it at home. Smoking sausage is not difficult, but there are a few things that you need to know in order to do it properly. In this blog post, we will discuss the best way to smoke sausage so that it is juicy and flavorful. We will also provide some tips on how to prepare the sausage for smoking. So, if you are ready to learn how to smoke sausage like a pro, keep reading!

How To Smoke Sausage

What Is A Sausage?

A sausage is a meat product made from ground meat and other ingredients. Sausages can be eaten plain or they may be used as an ingredient in another dish. They are usually available in supermarkets but some local delicacies have become rare due to their popularity. The primary ingredients of sausages include pork, beef, chicken, lamb, mutton, and fish. Sometimes blood is also added. Ingredients of sausages vary depending on the region where they’re prepared and different types of meats are preferred by people living in different regions.

In Spain, for example, the average person consumes 18 pounds of fresh meat per year while Americans eat about 45 pounds per year. Germany, on the other hand, consumes the highest amount of sausages in Europe – about sixty pounds per person. The primary reasons for this are fast food culture, the global expansion of the meat industry, and economic growth. Sausages are also easier to transport compared to other meats so they are affordable on a mass scale.

What Should You Know Before Smoking Sausages?

Basic Sausage Recipe

Sausages are usually made by first grinding the meat. Salt, sugar, spices, and other ingredients are then added to enhance flavor. The mixture is then placed into casings which act as an artificial intestine that holds the mixture together. They impart taste and allow for easy cooking since they can be removed after grilling or smoking. Leftover pieces of sausages are chopped up and used to make another dish like soup or stew.

Before you smoke any kind of sausage, it is very important that you refrigerate them until they become cold enough to hold their shape when placed on a smoker grate. If you don’t do this before taking your sausages outside, there’s no way for refrigerator temperatures to reach the center of your sausages and they will spoil before you can cook them. 

There Are Two Types Of Smoking

Cold and hot smoking sausages are the most common types of smoked sausages. let’s take a look at each of these in more detail: 

Cool Smoking

You can use this method to smoke sausages that are already cooked. It is necessary that the internal temperature of the sausage reaches 160 degrees Fahrenheit before you decide to cool it down. This way, the meat will still be juicy and delicious when served since it doesn’t dry out as quickly compared to regular cooking. Warm smoking: With this type, your sausages must reach an internal temperature of at least 140 degrees Fahrenheit before they are smoked again.

What Are The Benefits Of Cold Smoking Sausages?

Cold smoking sausages or any other food for that matter allows for natural enzymes to break down protein fibers in meats while preserving flavors present during cooking which gives them a distinctive smoky flavor. Food usually has to be stored under 100 degrees Fahrenheit before it can be called “cold” smoked.

How To Cold Smoke Sausages?

It is recommended that you smoke sausages overnight or for 8 to 24 hours at an ideal temperature of 80 degrees Fahrenheit. This allows the salt to penetrate the meat thoroughly and bring out its natural flavors while making sure your meats are safe to eat. Sausage smoke contains about 100 chemical compounds that contain flavor molecules with each smoking session, adding more depth of flavor after every cold smoke cycle.

Hot Smoking 

This type of smoking gives foods like sausages the “smoked” look and taste that most people love. However, it can also dry out their surfaces and make them harder to eat, so this method is not recommended for sausages.

What Are The Benefits Of Hot Smoking Sausages?

Hot smoking is a good method for cooking sausages that have been cured and refrigerated. It works well on raw or fresh sausages as well that you plan to eat right away after being heated up. This way of smoking helps your meats retain moisture, especially if you use a water smoker since the grilling process doesn’t allow enough time for excessive evaporation.

How To Hot Smoke Sausages?

Hot smoking usually requires an internal temperature of at least 120 degrees Fahrenheit or higher and the sausages will cook as they are being smoked. The smoke coming from your grill will keep meats moist while adding flavor at the same time. This method makes cooking meat faster than cold smoking but there’s a chance that some fats may melt away since you’re exposing your meat to high heat as well as the smoke which speeds up cooking.

What Kind Of Sausages Are Good For Smoking?

There isn’t much sausage out there that won’t taste fantastic after being smoked. The only sausage I wouldn’t smoke is one that has already been smoked and packaged at the factory. The following are some of my favourite smoked sausages:

Italian Sausage

This type of sausage is made from pork, but the meat mixture may contain beef or veal. They are seasoned with garlic, fennel seeds, salt, pepper, cayenne pepper, and other spices.

Kielbasa

It is a smoked sausage that originated in Central Europe and it can be made with beef, pork, or veal. Polish kielbasa has different regional variations depending on the seasoning.

Hot Dogs

Hot dogs are a popular type of sausage that can be made from beef, pork, and veal. They usually contain salt, water, corn syrup solids, sugar or dextrose, spices like garlic and mustard powder as well as sodium erythorbate which is used as a preservative to prevent the nitrate from forming cancer-causing substances while being cooked.

Beef Sausage

Beef sausages are made from beef while containing different amounts of seasoning depending on the region where they were made. They usually contain water, salt, MSG, sugar or dextrose, pepper, garlic powder, ground coriander seed, and nutmeg.

Chorizo

Spanish chorizo sausages vary in flavors depending on the region where they were created. A few common ingredients include garlic, pimento peppers, paprika, coriander seeds, and vinegar which is the reason why these flavors are noticeable once you bite into this sausage.

Bratwurst

This type of sausage has German origins and contains ground pork butt with salt, pepper, nutmeg, caraway seed. The casings for this sausage are more tender than others but they still retain their shape while being cooked thoroughly.

Chicken Sausage

This type of sausage is made with chicken meat that is seasoned with pepper, thyme leaves, salt, cayenne pepper, or tabasco sauce. It’s important to check your grocery store’s label before buying this kind of sausage since it contains soy protein concentrate which tends to have a negative effect on blood pressure levels when consumed excessively. 

Breakfast Sausage

Breakfast sausages are made with various types of meats like pork, chicken, and beef. They usually contain salt, MSG, sugar or dextrose, pepper, dried sage leaves or thyme leaves, garlic powder, and ground coriander seed.

What You’ll Need To Smoke Sausage At Home:

It’s better to use a dedicated smoker for smoking sausages at home, but if you don’t have one, you may construct a makeshift smoker out of your grill.

Grill Vs. Smoker

There are many models and types of smokers on the market, but most of them can’t be used to smoke sausages. Using a grill for smoking meat will work in some cases, but you need to know that your food won’t get smoked properly since the grilling process doesn’t require enough time to add flavor while allowing meats to cook thoroughly.

Besides, using a smoker is more suitable for this kind of cooking because it creates heat that rises up slowly so the meat is covered with smoke without being exposed to direct heat which causes sausages to cook faster.

Fuel Alternatives: 

Electric smoker: If you want to make your work easier, using an electric smoker is a good idea since it takes away the need for adding more fuel while smoking sausages. They usually come with digital controls that let you set the desired cooking temperature and timer which allows you to walk away from your grill without worrying about overcooking your food.

Charcoal smoker: A charcoal smoker can be used on a gas grill, but if you’re going to use a charcoal grill for this type of cooking, try not to add briquettes made from petroleum products so get natural lump charcoal instead. You’ll get more smoke flavor if you mix in some wood chunks or chips while using this option.

Pellet smoker: If you’re using a pellet smoker, it’s best to buy pellets that are made from hardwoods instead of compressed sawdust or softwoods since sausages tend to pick up some bad flavors once they are smoked with the latter.

Wood chunks or chips: Using wood chunks or chips is one of the most popular methods among many people who smoke their food at home. Unfortunately, adding fuel while smoking can be quite annoying so try not to get tempted into doing so by being more patient. Once all your smoking materials have burned out completely, add more chunks if you want a stronger smoke flavor without burning your food in the process.

How To Smoke Sausage In A Smoker? A Step-By-Step Guide:

Meat Preparation

  1. a) Trimming: Trim off excess fat and skin from the outside of your sausages as this is not a good idea to leave such stuff behind because they will only turn rancid as time passes by.
  2. b) Size Reduction: Cut larger links into smaller pieces that are suitable for smoking since this step will save you some cooking time and let your food be exposed to more smoke without overcooking.
  3. c) Piercing: Piercing means poking lots of holes on both sides of your meat before placing them inside a smoker. Make sure to do so with a fork or prong-type meat piercing tool since it’s best not to use any metal skewers for this task as doing so may damage the equipment you’ll use for smoking.

Preheat Your Smoker

  1. a) Assemble your smoker according to the manufacturer’s guidelines.
  2. b) Fill the water pan with 1/2 full of hot water and place it inside your smoker. This step will help you maintain a certain level of moisture that is critical for this cooking method as well as keep meats from drying up too much which can result in having really dry sausages after smoking them.
  3. c) Add 2 – 3 chunks of hardwood or wood chips on top of the electric heating element if using an electric smoker. Make sure to use a smoke generator if you’re going to use other models so you don’t have to add anything directly onto the element since it usually causes bad flavors because burning any solid smoke generating materials produce creosote which is a bitter, black, sooty substance.

Place The Sausages At Least 2 Inches Apart On The Smoker Racks

Place your meat on the upper-level grating of your smoker and make sure to keep enough space between them since placing sausages too close together can cause them to stick together or burn once you start smoking them.

Set the desired cooking temperature for 225 – 265°F by using an instant-read thermometer until it reaches this mark after about 50 minutes before removing it completely from the heat source. Any remaining heat will normally finish cooking sausages without overcooking them but if you want to maintain a lower temperature for longer periods of time, set your smoker at 200°F instead. This helps produce more smoke which leads to better flavor development as well as prevents excessive evaporation of natural meat juices.

Add Wood To The Sausages After Flipping

Remember to flip the sausages frequently to prevent burning and losing the delicious taste.

Continually, adding 2 – 3 chunks of hardwood or wood chips directly onto hot coals if you’re using charcoal as well as electric smokers for this step if you want a stronger smoke flavor. Make sure to keep an eye on your meat while doing so since the added smoke generating materials will only keep producing more if they touch the heated surface and tend to burn out quickly so should be placed away from the heating element first.

Remove From The Smoker And Serve Immediately Or Store In An Airtight Container

Leave sausages in the smoker for an hour before checking them so you can determine if they are ready to be removed or not. If your sausage is firm enough, it’s more than ready to be taken out of the grill by now so take it out and let it cool down on a cutting board for at least 5 minutes before eating.

Repeat steps 2 – 5 until all sausages have been cooked properly then serve with toothpicks or butcher’s twine once they have cooled down completely.

What About Storing And Freezing The Sausage?

Sausages are best eaten immediately after smoking but if you have to store them for later, make sure to keep them properly sealed before placing them inside the refrigerator. You can also wrap sausage links in aluminum foil or freezer paper then put them inside a Ziploc bag to prevent freezer burn before putting them inside the freezer instead.

Using plastic bags makes thawing easier without having to worry about drips of water staining your clothes due to ice crystals. Just let frozen sausages thaw on the counter overnight then cook as usual on a grill or pan-fry using some oil first if they’re still frozen the next morning.

Besides, we can always skip this step by simply placing your sausages in a glass jar filled with water instead so they won’t dry up or freeze solid overnight.

How To Reheat Smoked Sausages That Has Been Lef Over?

There are different ways to reheat smoked sausages:

1) Microwaving:

Use aluminum foil when microwaving smoked sausages in order to prevent them from becoming too dry.

Place thawed or frozen sausage links on a microwave-safe plate then cover with another piece of aluminum foil before zapping it for 2-3 minutes.

2) Oven:

Line an oven tray with aluminum foil first before placing thawed or frozen smoked sausages on top of it in order to prevent them from sticking onto the tray.

Cook at 400°F for 10-15 minutes before rotating the tray and cooking for another 5-10 minutes until internal meat temperature reaches 165°F  / 75% which is enough to kill off any dangerous bacteria that might have grown inside.

3) Grill:

Brush thawed or frozen smoked sausages with oil before grilling over medium-high heat (400°F) for 10-15 minutes before rotating and cooking on the other side for 5-10 minutes more.

4) Deep Fry:

Line a dinner plate or deep frying tray with paper towels first then cook thawed sausages over medium-high heat (400°F – 450°F) until they’re golden brown and crunchy, turning them around occasionally to prevent overcooking.

Some Tips For Smoking Sausage?

1) Adding Too Many Ingredients:

In order to prevent lots of ingredients from soaking up the smoke and preventing them from being able to release their true flavors, you should only include a handful of additional ingredients at most which will be more than enough to give your sausage a good kick without overdoing it.

2) Not Checking If Sausage Is Firm Enough To Be Removed From The Grill:

Make sure that sausages are firm enough before removing them from the grill or smoker since they’ll become loose once cooked properly. If you’re not sure if it’s been fully cooked yet, poke two fingers into one end of the sausage link then check if the juices run clear by using a paper napkin to carefully hold onto them afterward.

3) Not Letting The Sausage Cool Down Before Eating:

Don’t eat your sausage right after you take them off the grill or smoker because they’ll be too hot to taste properly. Instead, let it cool down for at least 5 minutes before enjoying them with a cold drink afterward.

4) Reheating Smoked Sausages With Water:

Make sure that all smoked sausages are thoroughly reheated until the core temperature reaches 165°F – 75% before eating if you want to enjoy them hot and safe since there’s no way of knowing what might have grown inside otherwise.

Remember not to use water when reheating sausages in order to prevent causing them to dry up instead. Oil is a better choice because it reduces the chances of overcooking sausages while also locking in juices.

5) Only Use Chilled Or Cold Sausages:

Don’t use sausages that are taken straight out of the fridge while cooking since they’ll end up overcooking on the outside before thawing properly on the inside. Always make sure to let them sit for 15-20 minutes at room temperature first before putting them onto a hot grill or smoker so they will cook properly all the way through instead.

6) Finish It Up With A Sear:

When you’re cooking sausages on a grill, don’t stop as soon as the inside has been cooked properly because this will make it soggy instead. Instead, finish them off with a sear which uses high heat in order to give smoked sausages that crunchy and crisp texture that we all love so much. 

FAQs

How Long Does It Take To Smoke Sausage?

Smoked sausages take at least 2 hours to cook properly when using a smoker so they’ll be ready to slice and eat. On the other hand, it takes around 25 – 30 minutes of grilling or frying in order to fully cook them through if you’ve already smoked them first.

How Long Can Smoked Sausage Be Left Over Before Eating?

As long as they’ve been stored properly and haven’t already gone bad, there’s no reason why smoked sausages need to be eaten immediately after processing either. You can keep them for up to 3 weeks without having to worry about food poisoning or dangerous bacteria growing if you store them in the freezer first before processing since it would take a really long time for them to go bad at such cold temperatures.

How Do I Choose Which Sausage To Smoke?

1) Pork Or Beef?

While some people prefer to use beef sausages due to their stronger, more robust flavor, pork ones are far easier to season and smoke which makes them great for first-time sausage makers.

2) Mild Or Spicy?

Sausage can contain different levels of spiciness depending on how hot the ground chili pepper is that you mix into your meat before stuffing it inside the casing. Spicy varieties are usually preferred by those who love a good kick while milder ones are better suited for beginners because they’re less intimidating with a subtler taste instead.

3) Standard Sausage Links Or Kielbasa?

Kielbasa or Polish sausage is made using coarsely ground meat which is smoked until sheathed in a thick layer of bubbly white fat instead. It’s often considered the king of smoked sausages because it contains flavorsome chunks of pork, beef, and garlic that give it an added boost without overwhelming the taste buds.

4) Traditional Sausage Links Or Chorizo?

Chorizo or Spanish sausage gets its distinct flavor from cured ground pork which contains red chili pepper powder for heat along with oregano which adds a lovely garnish that comes out when you slice into them to eat. Equally delicious as standard sausages but even easier to prepare by throwing them onto a hot smoker since all you need extra is some salt and pepper before adding the base seasonings required.

5) Chaurice Or Polish Kielbasa Sausage?

If spicy is what you’re after, Chaurice is the one for you since it’s spiced up with fresh ground chili peppers which are then blended into the sausage in order to give it that fiery kick in every bite. Other than that, this variety of smoked kielbasa contains similar ingredients as traditional Polish sausages do but without the addition of garlic powder or other garnishes.

How Do You Prevent Sausages From Burning On The Grill?

1) Don’t Use High Heat:

Since sausages are relatively small in size, they require indirect heat to be evenly cooked inside out. We recommend that you only use the grill’s half-burner setting so this will allow for an even distribution of heat all the way through.

2) Put A Metal Baking Tray Over The Flame:

Putting a metallic tray over your barbecue or grill will prevent your sausages from burning on the outside. However, make sure to drain away any excess fat after cooking since it might still drip down and cause flare-ups which could burn them up instead.

3) Turn Your Sausage Often:

Sausages should be turned at least 2 times every time you cook them on the grill in order to prevent them from burning and becoming dry. For best results, try rotating them 45 degrees each time so they’ll be cooked evenly all across.

4) Don’t Overcook Them:

It takes at least 15 minutes of grilling or frying in order to fully cook smoked sausages so never leave it for too long because the casing will become tough and burnt while the inside will be way too dry for your liking instead.

5) Pre-boil Them First:

There are times when you need to precook sausages before putting them onto a smoker which works well for ingredients that contain high water content such as pork shoulder (butt) meat since this will help to evaporate the excess liquid from them.

6) Always Drain Excess Oil:

Just like when you fry sausages, make sure to remove the excess oil from your smoker by draining it away in a tray since this will protect its sides from being stained once they drip down. As for the metal tray that we said earlier about putting over your barbecue or grill? Well, this also goes a long way in helping to prevent the fat from catching on fire and causing a possible threat of flare-ups which can lead to burnt sausages instead.

Can You Microwave Sausages?

If you don’t have a grill or a smoker at hand but still want to prepare some delicious sausages, microwaving them is another option for you. Of course, this means they won’t have the smoky flavor of authentic smoked sausage but they will be much healthier than ordinary hot dogs available at

When It Comes To Smoked Sausage, How Can I Tell When It’s Done?

1) Peel Away The Skin To Check If It’s Cooked All The Way Through:

Just like with most meats, smoked sausages are best cooked when their internal temperature reads 160 degrees F or above before removing them from the grill. For an even more accurate reading, you might try using a meat thermometer to take its temperature instead. Just insert it all the way through your sausage but make sure not to touch the hot metal grates on the barbecue rack or else you’ll end up with burnt fingers instead of perfectly grilled sausages.

2) Poked Sausages Should Be Firm:

When poking your smoking sausage while it still cooks, aim for one that feels firm and resilient to the touch instead of soft and sticky. The latter would usually mean that the meat hasn’t been cooked properly yet and is still raw instead.

3) Sausages Become Shrink:

When smoked kielbasa sausages cook all the way through, they’ll end up looking smaller in size compared to when you first started grilling them. This is due to the loss of moisture during the cooking process which will expel out from within and eventually go out of sight by solidifying into a crust-like texture at the top and bottom ends of your sausage instead.

4) The Meat Becomes Easily Separated From The Skin:

If you’ve tried separating your smoked sausage from its casing while it’s still on the grill, this means that it’s definitely cooked through enough by now. Just make sure to do it in a gentle manner in order to avoid tearing the skin apart in the meantime which will cause your sausage to lose its shape and overall appearance entirely!

5) The Smoker Is Cool To Touch:

The best time for you to check whether or not your smoker itself is ready for grilling is when you can hold it with bare hands without feeling any heat at all. If you can’t pass this test then it’d be best that you let it rest for some more time before trying again later on instead of rushing things up since this might lead to burnt sausages instead.

6) Loaded Curved Surface And Curls Slightly A Golden Color Which Exudes A Sweet Smoky Flavor:

When it comes to determining whether or not your smoker is ready for the sausages, you might want to check on them if their skin starts curling ever so slightly which shows that they’re cooking properly right now. As for the golden touch that we talked about before? Well, this usually occurs when the sausages have been exposed to time of smoking or barbecuing which allows the sugars present in the meat to caramelize instead.

What Is The Ideal Temperature For Smoking The Sausages In The Smoker?

You can smoke sausages between 160 degrees Fahrenheit and 180 degrees Fahrenheit if you want to have it cooked through with a smoky flavor without burning it. You’ll need a smoker or a grill that has an ample amount of hot coals, by the way. It’s important that you maintain a constant when smoking sausages so make sure you check the temperature every now and then instead of overdoing it.

Which Wood Is Best For Smoking Sausage?

– Hickory wood is a good choice for smoking sausage because it provides a sweet and smoky flavor. The smell of hickory smoke can be described as having a slightly sharp, tangy note with some pungent spices mixed in.

– Oakwood is also an ideal choice for smoked kielbasa or any other type of sausage since it has about the same range of flavors as hickory but not quite as intense. 

– Applewood is an excellent choice for sausage because it has a light and fruity flavor that enhances the taste of the meat without overpowering it.

– Cherry wood’s sweet, the mild smokiness is perfect for poultry or pork. It may take some time to get used to it since cherries tend to be very subtle in their flavors but once you get the hang of things, you’ll never go back!

– Fruit woods are considered best for smoking sausage because they impart their own unique flavors which can be combined with the taste of smoked meat for something truly delicious. The only problem is that fruit trees don’t produce much smoke so you’ll need to use more wood than normal in order to get your kielbasa smoldering nicely!

What Dishes Can Smoked Sausages Be Used For?

In addition to tasting nice and well, grilled or smoked sausages can also be used for a wide variety of dishes that you might want to try out in the kitchen. This includes but is not limited to:

1) Mixing Them Into Au Gratin Dishes And Then Baking For A While:

Once your smoker has been sufficiently heated up and prepared for cooking then it’d be best if you just mixed your sausage into olive oil-based mixtures before pouring them into baking dishes instead. You may even add some sliced onions, chopped garlic cloves, milk, seasonings, cheese slices, and other similar ingredients together with additional spices which can really come in handy when making Italian-style smoky sausage casserole or anything else you might want to try out.

2) Adding Them To Pasta Sauces Or The Au Gratin Pot Together With Linguine Noodles:

Just like what we’ve mentioned before, smoked sausage is perfect for making Italian-style dishes which means that it can be served over pasta or even just with chunks of buttered bread! Of course, feel free to add some other ingredients into the mix together with it such as marinara sauce made from crushed tomatoes, olive oil, and basil leaves in order to get more flavor right at your dining table this coming weekend. Some people even tried using dried herbs instead.

3) Making Them Into Stir-Fry Dishes As Well:

Simply pick some of those sausages, mushrooms, and bell peppers which you can usually find at your supermarket’s produce section, slice them into smaller pieces first before stir-frying them in some cooking oil instead. You may even throw in some soy sauce or oyster sauce for an authentic Asian taste to it! 

4) Just Slice Them And Serve On A Plate For Instant Dining Pleasure: If you’ve already had too much eating out recently due to all sorts of reasons including tiredness, laziness or even business trips then why not just make these grilled sausages for your own dining pleasure? After all, since they’re already marinated with some nice flavors that can help keep them moist and juicy then you would surely be able to chow down on something good this weekend.

5) Putting Them Together With Some Pasta Sauces Into A Jumbo Baked Spaghetti Dish:

If you want to try out a whole different dish from what we have already mentioned before then perhaps you should consider going for this dish instead? Simply mix some tomato-based pasta sauces together with some grated cheeses and smoked sausage chunks in a baking dish before placing it inside your oven for some thirty minutes or so until everything’s been heated up properly. This is actually an old Italian-style dish that many people in the country love to eat either for lunch or dinner.

Conclusion

 In summary, it’s important to remember that smoking sausage is a delicate process. If you take the time and care necessary to prepare your meat properly, then you’ll have delicious smoked sausages for years to come! Make sure not to skip any steps along the way- things like seasoning will make a huge difference in taste and appearance of your final product. The next time you smoke some sausage at home or on a grill with friends, be confident knowing that these tips should lead you down the right path every single time! Happy smoking!

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