HT German Sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

big dee

Smoke Blower
Original poster
Mar 27, 2011
146
10
Moses Lake, Wa.
After joining this site, it seems that the ideas never run out. So here goes started my first batch of German sausage today. With Mrs. Dee's help got everything ready for tomorrows smoke. Used the High Mountain seasoning since this is my first attempt.

13f5b178_100_5003.jpg


cc45e653_100_5004.jpg


Will post more after tomorrows smoke.

Dennis
 
Looks Great Big Dee.... Looks like that BL is gettin a little warm tending to the stuffer. Good luck and will be waiting for the qveiw.....................
icon14.gif


Joe
 
Good looking links Dennis, I'm looking forward to seeing the finished product
 
Nice looking pile of sausage there BD!  Is this along the lines of brats?
Yes, these are along the lines of brats.
Looks Great Big Dee.... Looks like that BL is gettin a little warm tending to the stuffer. Good luck and will be waiting for the qveiw.....................
icon14.gif


Joe
Yea, I was trying to make sure it did not get two warm. Took a short beer break between casings.

Thanks everyone for the replies, Currently till daylight to put them in the smoker.

Dennis
 
 
icon_cool.gif


Very nice looking links that you have there.
 
The sausage is finished. Tastes real good. Next time I will probably add more spices.

The recipe:

3.5 Lbs beef (misc. steaks from the freezer)

7.5 Lbs pork shoulder

Ground meat with course blade.

Added 1/2 cup season mix and 1/2 cup cure from the High Mountain package.

6 oz. water.

Mixed everything real good and back Through the grinder with fine blade.

After stuffing put in fridge for about 13 hours.

In the MES 40 at 120 for one hour (no smoke).

Loaded AMNPS with one row apple pellets (treagar only because I had not yet purchased apple pellets from Todd) ordered today.

Raised temp to 160

Placed AMNPS in the smoker.

After 30 minutes raised temp. to 180.

Removed sausage at internal temp of 156.

MES loaded

e3f00fee_100_5005.jpg


165f1cde_100_5006.jpg


Finished and ready for vacuum seal.

1e18a6cd_100_5007.jpg


My question for the people here is why would the casing come out tough? I was hoping for a little lighter casing. If there is something I should do different I would appreciate the advice. In the mean time I am going to enjoy these along with a few BL's.

Dennis
 
Big Dee those babies look fantastic!
sausage.gif
  As far as the casings coming out tough, My guess would be that they dry out in the smoking process. I'm sure someone else will have a better answer for you shortly.
 
When mine are done cooking I usually give them a cold bath in the sink.

Then an hour in front of the fan.

Then uncovered in the fridge for a day or so.

Then into a ziplock for a few days before vac packing.

The casing will soften up doing this for me.

The taste gets a lot better too!

  Craig
 
Look good from here. For the tough casings, try adding some moister to the heat after your initial smoke period. I haven't tried it yet but hear it will prevent them from toughing up.
 
Can you post a pic of the casings you used.............

Joe
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky