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Smoked Sausage

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  • kamadoRob
    Club Member
    • Nov 2017
    • 225
    • Brighton, CO
    • Chargriller Acorn
      Maverick ET-732

    Smoked Sausage

    I admit I really don't know much about sausage so there very well may be another name for what I was looking for and possibly a better way of making it. I was after a central texas style smoked sausage (I think). I found lots of brat and kielbasa recipies so not having found much I decided to go it alone and figure it out. Here is the recipe that I came up with and it turned out great!

    50/50 pork and beef, I used a pork butt and chuck roast as they seem to have about a 20% fat content. The weigh ended up around 5 lbs each for a total of just over 10 lbs after removing the bone.
    Ingredients:
    10 lbs of meat
    1/4 cup coarse black pepper
    1/4 cup kosher salt
    1/4 cup of garlic powder
    1/4 cup paprika
    1 tbsp onion powder
    1/8 cup dry ground mustard
    1 tbsp crushed red pepper
    1/2 tbsp ground cayenne pepper
    1 tsp marjoram
    1 tsp ground ginger
    1/2 cup water
    Hog casings

    I removed the bone and cut up the meat into chunks that would fit into the grinder. Then, mixed in the seasoning mix and water and spread the meat out on a baking sheet. I placed that in the freezer until just before frozen (grinds easier that way). I ran that through the grinder and mixed the ground meat to make sure spices and meat were properly mixed. Then, I stuffed the sausage into hog casings and left them un-covered in the refrigerator to dry out a bit over night. Caution, the spices really stink up a refrigerator so I would recommend using a garage refrigerator.

    I lightly smoked with apple wood and cooked off at 350 deg until internal temp was just below 160, then threw them on a hot grill to sear a bit and served. I found that they really take on the smoke so go lightly.

    I am totally open to suggestions on anythign I may have done incorrectly or anything I can improve on.

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  • ecowper
    Founding Member
    • Jul 2014
    • 3497
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Dang, another project to take on :-) .... those look fantastic

    Comment


    • kamadoRob
      kamadoRob commented
      Editing a comment
      Thanks! It's been a fun project so far. I've perfected breakfast sausage and now this.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9874
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
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      Vortex
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      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Love to grill some already smoke sausage. Wife found out what the casings were made from so she just wants patty sausage now. No problem for me, lot easier to make.

    Comment


    • kamadoRob
      kamadoRob commented
      Editing a comment
      I have a very small window of things I can smoke that the wife will eat. She knows what the casings are made of, she's even seen them soaking and still eats them so I'm counting myself fortunate.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Wow Jerod! Lucky dog! That's half the battle.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      kamadoRob the soaking is what killed it. Yeah HouseHomey I'm a sausage GI Joe
  • HouseHomey
    Club Member
    • May 2016
    • 5439
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #4
    Looking good brother! Yeah, my garage and kitchen fridge are still faintly stinking from Saturdays sausage making.

    Comment


    • kamadoRob
      kamadoRob commented
      Editing a comment
      Thanks! Yeah, I put it in the garage and went back out about an hour later and couldn't believe how strong it was. It sure tasted good though!
  • RonB
    Club Member
    • Apr 2016
    • 13154
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    Ya got my mouth waterin'.

    Comment

    • TripleB
      Club Member
      • May 2017
      • 819
      • La Crescenta
      • Jambo Backyard Smoker
        Weber Smokey Mountain (22" & 18.5")
        Portable Kitchen 360
        Portable Kitchen Grill
        Pit Barrel Cooker
        Weber "Brownie" Circa 1978 22"
        Weber Gas Grill, Silver A
        BBQ Guru ATC
        Favorite Beer: Peroni
        Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

      #6
      Sausage looks,great!! I like making sausage and I'll have to give this recipe a try. Like you, I've been looking for a Texas hot link recipe

      Question- I thought if you smoke sausage, you need to add pink salt??

      Comment


      • kamadoRob
        kamadoRob commented
        Editing a comment
        You can add Prauge powder (pink salt) if you want but I didn't on these because I hot smoked them the next day. If you are planning to cold smoke you would definatley want to add some. I'm no expert by any means though so if that's something I should be adding I want to know.
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #7
      Sounds really good!

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2938
        • Republic of Texas

        #8
        Are you looking for Texas Hot Guts, or East Texas Hot Links? Two different breeds. Hot Guts are sometimes called Elgin Hot Links.

        Comment


        • kamadoRob
          kamadoRob commented
          Editing a comment
          Honestly I’m not sure. I’ve had ‘Texas’ style smoked sausage. I think I’m really close here and this recipe was awesome but slightly different. What I’ve had was spicey but not overly hot.
      • gabulldog
        Club Member
        • Jun 2016
        • 149
        • Atlanta, GA

        #9
        Wow, those look awesome! How'd you get them in the casings?

        Comment

        • DoubleUpOrQuit
          Club Member
          • Dec 2017
          • 343
          • Minneapolis, MN
          • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

          #10
          Nice work kamadoRob. I’m hoping to try some sausages myself very soon. Your successes are proving very inspirational.

          Comment

          • FishTalesNC
            Club Member
            • Dec 2017
            • 1237
            • Durham, NC

            • Cookers
              • Oklahoma Joe’s Bronco
              • Weber Premium Kettle 26” w/ SNS XL
              • Weber Smokey Joe 14”
              • Pit Barrel Cooker

              Thermometers
              • Fireboard Extreme BBQ Edition
              • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
              • Thermapen mk4

              Accessories
              • Oklahoma Joe’s Triple Grate
              • Oklahoma Joe’s Super Skewers
              • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
              • Weber Gourmet BBQ System Wok
              • EasySpin Cooking Grate (26”)
              • Custom Cut GrillGrates for SNS XL
              • Frogmat cut to fit 26" w/ SNS
              • Weber Original Rib Rack
              • Pampered Chef BBQ Pizza Pan (2)
              • Weber Chimney Starter (2)
              • Beast Armor Gloves
              • CharGon Grate Cleaner
              • PBC Chimney Starter
              • PBC Ash Pan
              • PBC Hinged Grate
              • PBC Corn Hanger
              • PBC Vertical Skewers (10" & 15")
              • PBC Sausage Hanger
              • PBC Basket Hanger

            #11
            Man that looks awesome... would love to have tried one of those!

            Comment

            • jecucolo
              Club Member
              • Nov 2015
              • 1263
              • Schertz Texas
              • Pit Barrel Cooker
                Slow 'n Sear for 22" Kettle
                Weber 22" Kettle (Craiglist)
                Slow 'n Sear for 22" Kettle
                Weber Rapid Fire Chimney
                Maverick ET-732
                Kingsford Original Charcoal
                Kingsford Competition Charcoal
                Anova Sous Vide

              #12
              I'm going to save your recipe and make me some sausage. Thanks

              Comment

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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