SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Country Smoked Sausage
New Posts  All Forums:Forum Nav:

Country Smoked Sausage

post #1 of 13
Thread Starter 

Made a small lengths for some lunches.

 

1000

post #2 of 13

Looking good so far Nepas.  hope it turns out good for you.  I am getting ready to try my hand at sausage making next, I hope Santa brings me a stuffer.  I have been doing a bit of traveling, and will be home until Jan 14. so I will have a bit of time to try sausage.  Take care and smoke it up.  Steve 

post #3 of 13

what ingredients did you use?  And, basically, what is the difference between smoked sausage and polish sausage?

post #4 of 13
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

what ingredients did you use?  And, basically, what is the difference between smoked sausage and polish sausage?


Just some ground pork & beef fat i had in freezer.

 

Its like a small polish.

 

3 lbs lean pork or (beef)

1 lb pork but (fatty

1 lb beef fat

1 t cure 1

2.5 T non iodized salt

1 T dextrose

1 T garlic granuels

1 T ground mustard

1 T white pepper (i added the T + 1 t)

1/2 t nutmeg

1/2 t cardamom

1/2 t cayenne

1/2 cup cold water (opt)

 

Sheep or hog casing. I used sheep

 

1000

 

1000

 

Most of the European sausage is the same and had migrated to the USA. Czech, Slovak, Ukraine, USSR, Polish, Germany. Pork, beef and game meats just different spices.

post #5 of 13

Looks good!!

post #6 of 13

WOW!

Nice lunch treats

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #7 of 13

Looks great Rick.....

post #8 of 13

Thats 5lb worth? Looks bigger than sheep casings. Sliced photo looks good, and I'm sure it is!

post #9 of 13

Lookin good Rick.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by gersus View Post

Thats 5lb worth? Looks bigger than sheep casings. Sliced photo looks good, and I'm sure it is!

Hanging is just a couple pounds worth. I gave the rest away for a guy to smoke up.

post #11 of 13

Looks outstanding and thanks for the recipe!

post #12 of 13
What IT did you smoke it to?
post #13 of 13
Thread Starter 
Quote:
Originally Posted by johnb5 View Post

What IT did you smoke it to?


151

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Country Smoked Sausage