German summer sausage and Hungarian smoked sausage

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Ya done good, real nice looking sausage.
Thanks a lot!

SS chubs are in the smoke right now. Smoke started around 8pm. The AMNPS was filled with 1 row and a turn of the corner with Pittmaster dust, so I'm expecting a 4-5 hour burn. Gonna be another long night....I'll try and get a picture of the smoke as it's going right now. I'm really excited for this time. My first time using fibrous casings and they were really simple to stuff. 


 
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I haven't had time for SS yet, maybe next month. I got the electric smoker and pellet tray thing so they could work while I sleep. :)
 
Looks good..... I keep buying the stuff in the store... I've gotta get to machining my own SS.... as if there was time....
 
Nice sausage !
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Alright people. The wait is over! Here are some final shots. Finished up at 160 at 1am last night, so it got about 5 hrs of Pittmaster dust smoke. I just love the color that blend gives to sausage!



**No Flash**


**Flash**

The money shot pics are this morning after hanging out in the fridge after the water bath in the early AM. It's a very good sausage. I really do like the spice blend. Nothing overpowers anything. I would like some more heat, so I'd use 2 tsp instead of the 1 tsp that I added to the blend. Otherwise, it was an easy stuff and an easy smoke.

Edit: I wanted to add that the fibrous casings I used worked amazing. They are 2.5" by 20" and are advertised to fit 2.5 lbs. They clearly can fit closer to 3lb considering this was a 5 lb batch and the chubs aren't similar in length. I peeled off some casing to bring some into work and the smoke penetration was perfect. Under the casings is the same exact beautiful red smoked color and flavor.
 
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Wow, I am impressed! Now a little fresh bread, some smoked cheese, and a bottle a vino!

You always make 'em look so easy.

Thats some great looking SS, if its German should we change the vino to Beer? Or maybe a nice rhine wine instead? Never thought of a piesporter with SS.

<Chuckles>

Great job!
 
 
Wow, I am impressed! Now a little fresh bread, some smoked cheese, and a bottle a vino!

You always make 'em look so easy.

Thats some great looking SS, if its German should we change the vino to Beer? Or maybe a nice rhine wine instead? Never thought of a piesporter with SS.

<Chuckles>

Great job!
Foam, these will indeed be shared with a healthy side car of homebrewed beer and craft mustard from WI. I have to say that these were really fun to make. The stuffing was so easy and they took the smoke so well. Not to mention I just love the size and appearance of the finished product. I know it might not be true to form, but I'm planning on making my next Andouille batch in these things. 
 
I am chopping butt as we speak, damn I don't remember it needing so much chopping last time....ROFL.

But between the Physical Therapist (for Pop), the outside contractor replacing all the sofitt, and starting today the plumbing contractor tearing up the bathroom..... Its plenty distracting....LOL

Planning on having andouille stuffed and in the reefer before bed time...... Maybe!
 
outstanding work...looks delish. I've just received my 2.5X20 casings and waiting for the hi-temp pepper jack to arrive and then will, hopefully, crank out a batch of SS before Thanksgiving, time allowing. SOOOOOO much to do seems like but I've been waiting patiently to make SS. I like the casing size on those sausages,as well.....big looking fatties! And while I do love me a good mustard...it appears to be a bit of a shame to dip such a fine looking sausage in a mustard...such a quandry. Enjoy your gathering....looks like it will be a hit
 
Starting another batch of this stuff. A few changes again to the recipe. Added a bit more spice for some heat. This one's a 10 lb batch that's getting stuffed into some 2 in fibrous casings for smoking. I think they fill with about 12 oz of meat each and it's prefect for gifts for my friends.

Is this the German Summer sausage you are making? I don't see anything hot in the recipe, or did you add something yourself to it?

Also, did you incubate as per the recipe as well?
 
Is this the German Summer sausage you are making? I don't see anything hot in the recipe, or did you add something yourself to it?
Also, did you incubate as per the recipe as well?

Sam, yes it's the same one I did last time with the addition of a bit of heat. I also added a bit more garlic powder to match my liking. It's currently chopped and curing in the fridge. If all goes well, I'm gonna grind and incubate with FLC for 24 hours at 80 degrees and then finish in the smoker. I think I'm gonna have extra so I might even attempt to dry one for 7 days or so in the chamber to see the results.
 
Sam, yes it's the same one I did last time with the addition of a bit of heat. I also added a bit more garlic powder to match my liking. It's currently chopped and curing in the fridge. If all goes well, I'm gonna grind and incubate with FLC for 24 hours at 80 degrees and then finish in the smoker. I think I'm gonna have extra so I might even attempt to dry one for 7 days or so in the chamber to see the results.
Nice. I like the FLC idea too.

I may try this recipe with some venison this weekend, it definitely sounds good. And I have some large fiberous casings sitting around doing nothing anyways. 
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Keep up the good work, can't wait to see your finished Q-view. 
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