Country Smoked Sausage

BGKYSmoker

Nepas OTBS #242

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• Nov 24, 2012

• #1

Made a small lengths for some lunches.

smokerope2.JPG

• BGKYSmoker
• Nov 24, 2012

 

dragonmaster194

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• Nov 24, 2012

• #2

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 

 

pops6927

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• Nov 24, 2012

• #3

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

 

BGKYSmoker

Nepas OTBS #242

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• Nov 24, 2012

• #4

Pops6927 said:

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

Click to expand...

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

smkrp1.JPG

• BGKYSmoker
• Nov 24, 2012

smkrp2.JPG

• BGKYSmoker
• Nov 24, 2012

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.

 

shannon127

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• Nov 24, 2012

• #5

Looks good!!

 

tjohnson

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• Nov 24, 2012

• #6

WOW!

Nice lunch treats

TJ

 

boykjo

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• Nov 25, 2012

• #7

Looks great Rick.....

 

gersus

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• Nov 26, 2012

• #8

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

 

driedstick

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• Nov 26, 2012

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Lookin good Rick.

 

BGKYSmoker

Nepas OTBS #242

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• Nov 26, 2012

• #10

gersus said:

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

Click to expand...

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

 

smokinhusker

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• Nov 27, 2012

• #11

Looks outstanding and thanks for the recipe!

 

johnb5

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• May 7, 2015

• #12

What IT did you smoke it to?

 

BGKYSmoker

Nepas OTBS #242

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• May 7, 2015

• #13

johnb5 said:

What IT did you smoke it to?

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