First smoked sausage

Discussion in 'Sausage' started by grilldad, Aug 6, 2013.

  1. grilldad

    grilldad Fire Starter

    After some major mods to my little smoker I thought I would try to do some sausage. My wife and I have made our own sausage before with her Kitchen Aid stand mixer but we never had the means to smoke them. I got my Brinkmann Smoke 'N Grill BBQ to smoke at under 150 degrees so... here we go! My wife ground and mixed a polish sausage blend and stuffed them into links. We let them dry overnight in the fridge. The next day I got the smoker warmed up to 150 and got some pecan and hickory chips going. I smoked them at 150 for two hours and bumped them up to 175 slowly over the last hour with a final IT of 155. Then into an ice bath for an hour then set out for a 2 hour bloom. I think for such a small smoker it did ok. I will be making better hanging racks for the next round.



    I'll let you know more after they are ready to eat.
     
  2. radio

    radio Smoking Fanatic

    Dang those look good![​IMG]
     
     
  3. grilldad

    grilldad Fire Starter

    Thanks I cant wait to taste them and see how well I really did!
     
  4. radio

    radio Smoking Fanatic

    Never had homemade Polish, but I keep a few in the freezer and throw one on the smoker for lunch when I'm doing a long cook.

    Looks like you have the best of both worlds there[​IMG]
     
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What an incredible looking sausage. My prediction for taste? Stellar!

    Disco
     
  6. grilldad

    grilldad Fire Starter

    Ok the verdict is...After the 2 hour bloom I couldn't wait to see how we did. I tossed one of the uglier ones on the grill to warm it up. It plumped back up and didn't split. Biting into it was a crisp snap followed a mouthful of juicy goodness! I was worried about the fat content but for me it was spot on and flavor was up there with the best I've had. What could be improved in my opinion would be to work on getting a more uniform stuffing of the casings e.g. popping air bubbles and just make more of them!
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Those look soooo good!  Congrats on a happy tummy!

    Kat
     
  8. grilldad

    grilldad Fire Starter

    Thank everyone! Im hooked on smoking meats in a big way!

     
    Last edited: Aug 11, 2013
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome.... Are you handing that over to me................[​IMG]
     
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know its good when the cook says, "I should have made more of them!"

    They looks really good.
     
    Last edited: Aug 10, 2013
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I bow to the sausage master.

    Disco
     
  12. s2k9k

    s2k9k AMNPS Test Group

    That's an Awesome sausage!!! You did Great on your first run, now the addiction has started!!!
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks like you have polish sausage figured out! What did you do to keep your smoker temp lower?
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Mighty nice looking link. I'll take mine with hot mustard and a diet beer.  

    Outstanding!

    B
     
  15. Looks Great.It is a good day for sausage.

    Happy smoken.

    David
     
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    I agree with the crowd.. excellent looking sausage...
     
  17. grilldad

    grilldad Fire Starter

    Thanks for the kind words everyone! As for the temp...I installed a needle valve and covered up some of the burner to make this smoker run at 100-320 degree range without the wind blowing the flame out. I made a video for anyone who has this grill and wants to make it function as a real smoker.


     
    Last edited: Aug 11, 2013
  18. weberguy

    weberguy Newbie

    Mmmm makes my mouth water.
     

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