Tag Archives: Sausages

Smoking Storebought Sausages (bradleysmoker)

2 (or more) lbs fresh storebought sausage (Honey Garlic, Hot Italian, etc.)

Place fresh sausage, side by side on smoker racks, making sure they are not touching each other. Start up the smoker, using wood of choice (hickory works very well!). Bring the smoker up to a temperature of 250 F. Place the sausages in the smoker and cook until the internal temp reaches 160 F, the time can vary based on the thickness and size of the sausages. Usually, it can take from 2 1/2 – 4 hours.


How To Make Pepperoni (thehomesteadingboards)

1 T mustard seeds.
1 T garlic salt.
1 T black pepper.
3 T quick cure. Follow Packaging Recommendations.
2 t cayenne pepper
5 lbs ground beef

Mix dry ingredients well. Put beef in a large container. Mix well, cover and set it in the fridge for 3 days. Soak your casings to remove the brine. Unwrap your meat mix and grab your sausage stuffer. Fill your stuffer. Feed the a section of casing onto the jerky gun. Tie off the end and poke a small hole for escaping air. Slowly squeeze the gun trigger to fill the casing. Twist every 12 – 18″ to form a link. Cook one up on the grill for a taste test. Hang the pepperoni in your smoker. Start you coals in a chimney starter. Use hardwood chunks, charcoal and wood chips. Let the smoking begin. About 5 hours later internal temps should be over 170 F.

Homemade Beef Pepperoni (freerecipenetwork)

5 lbs lean ground beef
5 heaping t Morton’s “Tender Quick” curing salt
2 1/2 heaping t mustard seed
1 t ground pepper
2 1/2 t garlic salt
1/2 t cayenne pepper

Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).
Day 2: Knead again; cover and continue refrigerating.
Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 F. Turn rolls 45 degrees every 2 hours. Store in the fridge or freezer.

Smoked Summer Sausage (forumssmokintex)

4 lbs ground chuck
1 lb ground pork shoulder
7 12 t Morton Tender Quick
2 T mustard seed
3 T garlic power
2 1/4 T cracked black pepper
1 t cayenne pepper
1 T red pepper flakes
1 T salt
5 – 2.4″ x 12″ MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 min before using)

In a large bowl, mix all ingredients well. Cover with plastic and refrigerate for 3 days, mixing well once a day. On the forth day stuff your sausage casings with the mix. Place the sausage on a rack in your smoker, make sure they are not touching one another. Set your smoker to 140 F and remove any wood from the smoker. After one hour add your wood (like hickory) to the smoker and increase the temp to 150 F. Raise your temp by 10 degrees every hour until you reach 170 F. Continue to smoke at 170 until you reach an internal temp of 154 F. Once the sausage has an internal temp of 154 F, remove from the smoker and place in a ice water bath for 20 min to stop the cooking process. Remove from water and dry the casings with paper towels. Hang to air dry for about 2 hours to let it blossom. Note: The 6 lb batch took 13 hours to reach the internal temp of 152 F.


Romanian Spicy, Garlicky Grilled Sausages (Mititei) (food52)

3 1/2 lbs meat (a combo of equal parts ground pork/lamb/beef; or half beef/half pork)
1 T coarse salt
1 T freshly ground black pepper
1/2 T dried ground coriander
1 t ground cumin
1 t dried thyme
6 – 8 garlic cloves
1 t baking soda
1/4 c sparkling water

Double-grind the meat and garlic. Include a few fattier pieces in the mix: it keeps the meat rolls moist and tender. Mix all the ingredients together well. Dissolve baking soda in the sparkling water and beat into the mix. Keep a bowl of water nearby to wet your hands. Form the meat mix into sausage shapes about 3/4 x 4″ long. Transfer sausages to the fridge to set for a couple of hours, or ideally overnight. This is an important step that helps the meat come out juicy and tender. Grill on a hot grill, turning once (about 4 min on each side). Serve inside an oval-shaped bread rolls (scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (like brown mustard), topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven. You can also first brown the mititei in a medium-hot skillet and finish cooking in a 375° F oven for about 15 more min , or deep-fry them. It doesn’t matter which method you use: mititei are tender, juicy and delicious. Makes 12 to 16 sausages. Note: This recipe already was chosen as an Editors Pick in the Street Food contest back in 2011 and now got a CP.

Russ’s Beef Pepperoni (justapinch)

2 lbs hamburger
2 1/2 T Morton’s Tender Quick salt (meat cure)
1/3 t cumin
1 1/2 t course ground pepper
1/2 t whole anise
1 t oregano
1 T sugar
1 T chili powder
1/3 t thyme
1/4 c dry milk

Mix all ingredients together and roll in 3 long rolls. Wrap in shiny side of foil. Place rolls on broiler rack on cookie sheet. Poke holes in bottom side of foil. Bake in 325 F oven for 1 1/2 hours.

Ukrainian Pork Kielbasa (gastrosenses)

1 lb ground pork
1 lb pork belly or back fat
3 lb pork shoulder
whole medium garlic head, pressed
2 heaping t ground black pepper
2 T kosher salt (add more to taste if needed)
1 t ground coriander
2 1/2 c ice water
sausage casings


Before you start mincing, make sure all the meat is properly chilled. Тhis will make mincing much easier. Mince everything into approx pea sized pieces. Once meat and fat are minced, combine everything in a mixing bowl. Add minced garlic, salt, spices, ice water and mix well. Chill mix in the fridge for at least 1 hour. In the meantime rinse the hog casings from salt. Once the mix has chilled, stuff it into hog casings and tie into rings. Secure with cooking twine. Refrigerate the Ukrainian pork kielbasa in the fridge overnight. The next day, preheat the oven to 400 F. and grease the baking sheet with oil slightly. Prick the sausages all over with needle to release the air pockets that might burst during baking. Place the sausages on the baking sheet and cook for 45 min or until brown. Serve cold or warm. Makes 4 – 5 lb pork kielbasa. Note: You don’t have to cook all sausages at once. Cook only what you will consume in the next 2 – 3 days. Freeze the rest in a ziplock bag.

Chicken Bratwurst (saucissonmac)

2 lb 3 oz chicken, cubed (includes skin and fat)
3 1/2 t salt
1/3 t ginger, ground
1/3 t g nutmeg, ground
1/3 t caraway seed, ground
3/4 t marjoram, dried
4 t powdered milk
up to 1/2 c milk or water

Combine chicken with dry ingredients, allow to marinate for 1 – 4 hours, if you have the time, in the fridge. Grind using the small plate into a chilled bowl. Using a really big wooden spoon stir this mix and add no more than 1/2 c milk or water. Continue stirring until it starts to come together, about 1 min. Stuff into hog casings, twist into links. Allow sausages to rest, uncovered, in the refrigerator, if you have time. If not, go ahead and grill over indirect heat until done. Yield: About 8  6″ sausages. Note to Me: Try thighs.

Home Made Pepperettes (recipezazz)

5 lbs ground pork
3 lbs ground venison (or moose, bear, bison or lean beef)
1 c beer
1/2 c powdered milk
3 T onion salt
2 T garlic powder
2 T smoked paprika
2 T ground mustard
2 T hot pepper flakes (or more if you like more heat)
1 T ground coriander
1/2 T fennel seed
1/2 T chili powder
1/2 T Prague powder (#1)
1/2 T ground nutmeg
2 t liquid smoke
2 t fresh ground pepper
2 t brown sugar
Collagen casings

Crush fennel seed with a spice grinder or mortar and pestle and mix with remaining spices and sugar. Whisk together beer and powdered milk and whisk in the spices and liquid smoke. Mix well with the meat and stuff into casings, twist and tie off at desired length; place in refrigerator overnight to allow flavours to meld. Prepare smoker using hickory wood chips and smoke at no higher than 165 F as long as it takes for the pepperettes to achieve an internal temp of 160 F, this will vary and depends on the type of smoker you are using. (This low heat will allow for the fat to stay inside the casings.) Remove from smoker and allow cooling completely at room temp then in the refrigerator for a couple of hours. Then if you like a dry pepperette hang them in a cool dry place and let dry for 48 hours.

Slovak Potato Sausage (Bobrovecke Droby) (thespruce)

1 lb pork (boneless pork shoulder, pork butt, Boston butt)
1/2 lb bacon (not maple cured), diced
2 medium onions, grated
10 lbs potatoes (Idaho variety, peeled and cut into quarters)
2 T salt
1 t black pepper or to taste
1 t marjoram
1/2 t peppermint (leaves, crushed, dried)
About 40 feet of beef or hog casings, rinsed thoroughly and refrigerated

In a small pan, cook pork shoulder with just enough water to cover for 15 – 20 min. When cool enough to handle, cut meat and fat into large pieces. Reserve the cooking water and let it cool. Meanwhile, in a small skillet, sauté bacon until golden. Add onions and sauté 5 min more, remove from heat and set aside. Using a medium grinding blade, push the cooled pork pieces (fat and all) and potatoes down the chute of your grinder using a wooden pestle. Don’t ever put your fingers in a grinder — running or not running! Add cooked bacon and onions, salt, pepper, marjoram and peppermint leaves to the water the meat was cooked in. Mix well and then combine with meat-potato mix. Fry a small patty of meat and taste to make sure the seasonings are just right. Stuff the meat-potato mix into the casings. Store refrigerated and covered up to 2 days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape, otherwise, they will explode in the cooking water. Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 45 min. Some people like to pan fry their sausages on both sides in a little fat until golden, or brown it in a 350 F oven for about 20 min, turning frequently. Freeze uncooked or cooked sausage for up to 6 months. Note: The unstuffed sausage mix also can be baked in a greased loaf pan or made into patties by adding up to 3 T flour if the mix is very loose.

Fresh Old Fashioned Polish Sausage (keyingredient)

4 lbs boneless pork butt
1 lb veal (or chicken) stew meat
2 t coarse ground pepper
1 T marjoram leaves
4 – 6 cloves garlic, minced
1/4 t ground allspice
1 c cold water
3 – 4 t salt
Hog casings (if making links)

Cut meat into” cubes. Put through medium grinder. Using your hands (wear latex or rubber gloves, if you prefer), mix the pepper, marjoram, garlic, allspice, water and salt into the meat. Cover and chill at least 2 hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to 3 days, turning daily to allow sausages to dry and cure. Makes 5 pounds of sausage. To Cook: Grill or brown in a skillet. Cook thoroughly, at least 20 min.

Braunschweiger Liver Sausage (meatsandsausages)

1.10 lb pork liver
1.10 lb pork jowls, bacon, or fat pork trimmings

Ingredients per 1000g (1 kg) of meat:

3 t salt
1 t pepper
2.0 g
1 t marjoram
1/2 t nutmeg
1 onion, finely chopped

Cut back fat into ¼” (6 mm) pieces. Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water (194° F). Poach liver 8 – 10 min stirring frequently. Cool liver in cold water for about 5 min and leave to drain water away. Grind previously poached liver through 2 mm plate and emulsify. Grind fat pieces through 2 mm plate and emulsify. Add salt, spices, onions, emulsified fat and liver and mix everything together. Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop. Immerse sausages in boiling water and poach at 176 – 185° F for 50 – 90 min until the internal meat temp reaches 154 – 158° F . Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 43° F. Store in refrigerator.

Best Beef Sticks (bestjerkyrecipes)

2 lbs beef (or any meat type)
1 c water
1/4 t garlic powder
1/4 t onion powder
1 t liquid smoke
2 t mustard seed
4 t curing salt

Combine all ingredients and let sit in fridge for 24 hours. Form into rolls, about 3 and wrap up in foil. Make a bunch of tiny holes in the foil with a fork. Put directly on rack to allow the grease to drain/drip off. Bake it at 300 F for a little over an hour, cool and enjoy!

Snack Stick (smomingmeatforums)

5 lb ground meat of your choice
1 T black pepper
1 T red pepper flakes
1 T whole mustard seed
1 T crushed fennel
1 T crushed Anis
1 T garlic powder or granulated garlic
1 T Onion Powder or Granulated Onion
1 T M S G
2 T Paprika
1 t Cayenne pepper or to taste

Mix all the above ingredients together in a bowl.

In a separate bowl mix together:

4 t Sea or Kosher salt
1 t Cure 1
2 1/2 oz Soy sauce
2 1/2 oz Worcestershire sauce
1 oz Liquid smoke
4 oz ice cold water

Mix top ingredients with the bottom ingredients and mix well, until very sticky, stuff into 21 mm collagen casings and let bloom in fridge all night. The next morning, put in 100 F preheated smoker and leave until casings are dry to the touch, use a blend of hickory, cherry and maple wood. Smoke slowly, about 8 hours, til done the way you like it (smoking at high heat makes a soft stick). Put in a brown paper bag and in the fridge for 2 days, then vac pack what’s left and freeze.

Slovenian Carniolian Sausage (Kranjska Klobasa) (thespruce)

4 1/2 lbs pork shoulder, coarsely ground
6 cloves garlic, crushed
1/2 c white wine
1 T black pepper, freshly cracked, to taste
2 T salt
1 T saltpeter (if cold smoking; if using, decrease salt to 1 Tn)
1 c cold water
about 8 oz hog casings
1 T sweet paprika (opt)
1 c finely chopped onions (opt)
4 slices torn up bread (opt)

Soak crushed garlic in wine overnight. Soak casings in lukewarm water about 6 hours. In a large bowl, mix ground pork, pepper, paprika, if using, salt, saltpeter, if using, garlic-wine mix and onion and bread, if using. Add water and mix well. Cover with plastic and refrigerate for several hours for the flavors to meld. Remove from refrigerator and mix by hand again. Fry up a small patty to make sure the seasonings are to your liking. Take casings out of the water and rinse several times by letting cold water run through the casing. Fill casings with meat mix, being careful not to leave air pockets. Twist into uniform lengths. Smoke the sausages for 2 – 3 days. Fresh sausage may be pan-fried or roasted in the oven. To prepare sausage you have smoked, place in cold water and bring to a boil. Remove from heat, cover and let sit in hot water for 10 min. Drain and serve.

Homemade Bratwurst (foodblogger)

1 1/2 lbs pork
.66 lbs veal

Ingredients per 1000g (1 kg) of Meat

1 T salt
1 1/2 t white pepper
1 t marjoram, dry
1/2 t caraway
1/2 t nutmeg
1/2 t ginger, ground
2 egg whites
3/8 c cold water

Grind meat through 3/16” plate (3 mm). Whisk the eggs. Mix meats and all ingredients together. Stuff into 32 – 36 mm hog casings forming 4” links. Keep in a refrigerator or freeze for later use. Author’s Notes: Cook before serving. Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients. This is one of the best bratwurst recipes I’ve tried. Salt level is spot on for my taste. I like to use kosher salt for all my sausage making.

Homemade Swojska Polish Kielbasa (foodblogger)

4.4 lbs pork butt
1 lb beef chuck
1 lb pork belly or back fat
3 large garlic cloves pressed
2 heaping t marjoram
2 heaping t ground black pepper
36 g kosher salt add more to taste if needed
6.4 g Cure #1 (also called pink salt #1 or Prague Powder)
1 c ice water

Grind pork, beef and pork belly/back fat on a medium size plate. Add ice water, all of the spices and mix well. Stuff into small size hog casings (28 – 32mm), tie into rings and hang to dry at room temp for 2 hours. Preheat smoker to 160 – 165 F. Hang sausages in the smoker and apply smoke for 3 – 4 hours. Remove sausages once internal temp has reached 152 F. If the internal temp is not rising too well after 3 – 4 hours of smoking, raise the temp to 170 – 175 F. Place into ice bath to cool down. Dry and store in a refrigerator or a freezer. Alternatively, you may let the sausage cool down at room temp and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color. Note: Cure #1,  is available from local sausage supply stores or online, for example here: Hoosier Hill Farm Prague Powder Curing Salt. Make sure it is Cure #1, not #2. Cure #2 is used for making dry cured meats and sausages, like salami, sopressata and similar.

Wisconsin Wannabe Bratwurst (diggindogfarm)

5 lbs well-fatted pork shoulder/butt
3 T kosher salt
1 T sugar
2 t freshly ground black pepper
1 1/2 t freshly grated nutmeg
1/2 t toasted and freshly ground coriander
1/4 t ground celery seed
1/8 t ground marjoram
1 1/2 t ground ginger

Use a fairly course grind, grinding just half the meat a second time with the same plate. Replace part of the salt with Tiparos Thai fish sauce. It adds “what’s that?” umami savoriness. Gently steam the sausages on low heat (165 – 170 F) until safe temp is reached.

Merguez Sausage (moroccanfood)

1 lb ground beef or lamb
4 oz (120 g) ground or finely chopped fat
3 cloves garlic, finely chopped or pressed
2 T chopped fresh cilantro (coriander)
2 T Merguez Spice Mix
2 – 3 t harissa
sausage casings (opt)

Combine all ingredients in a large bowl, kneading the mix well to evenly distribute the spices, herbs and harissa. Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.) For best flavor, allow the merguez to sit for 30 min (or longer in the fridge) before cooking.

Swedish Potato Sausage (Potatis Korv) (bootsupyall)

3 lbs ground chuck
3 lbs ground pork
12 large red or yukon gold potatoes
3 medium onions
3 T salt
2 T pepper
10 feet of 4 1/2″ pig casings

Pour all of your ground meat into a large bowl or bucket. Grind potatoes in a potato grinder. Drain excess water and add to bucket. Add onions to food processor and chop fine. Add to bucket. Do you see a theme here? Add salt and pepper. Rinse the pig casings. Fill the sausage stuffer with your meat mix. Do not fill too full! Take the  casing and push the entire thing up onto the stem of the sausage stuffer. This is a two person job. One person has to crank the sausage stuffer and the other has to catch the sausage coming out the end and hold onto it as it enters the casing. You can control how big the sausage forms by applying pressure against the sausage as it comes out. Cut the casing with scissors, then tie off the end of the sausage in a knot. Put the sausage link into water. Then you can start another link. Keep the sausage in cold water until you cook it so the potatoes don’t turn brown. Put sausage links into a pot of water and bring to a boil. Boil the sausage for 1 hour, and while it boils poke each sausage with a sharp object to keep it from exploding.