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Hot links To start off the New Year

post #1 of 13
Thread Starter 
Well one thing I hope to do in the new year is make more sausages then I did in 2015, and hopefully share the recipes with my friends.
I believe I pinched this recipe from Len Poli's site. It's been my go to hot sausage recipe for sometime now. It has a nice heat level that sneaks up on you.


Here's the recipe


Ground everything through a medium plate, added the spices and water then reground through a fine plate. stuffed into 32-35 hog casings that were on the large side.
For the water amount I started with 5% of the meats weight and then added more till it felt right


I ended up with about 7 lbs of links and 3 lbs of patties. I started to cold smoke them with pecan sawdust.


After 6 hours of not so cold smoke (smoker ended up around 120°f for most of the smoke) I pulled them and poached them to plump them back up a little.


After the poach I had to toss a few on the grill to taste test.


All in all the sausage came out great, and thanks for checking them out.
post #2 of 13

They look delicious. Bet it's good with peppers & onions on a nice crusty roll.

post #3 of 13

They look great.

 

Thanks for the recipe.

post #4 of 13

Dang it looks like you nailed it!! Nice job,,came out with some good color!! :points:

 

A full smoker is a happy smoker 


DS

post #5 of 13

Dan, They look like the work of a pro ! :points:

post #6 of 13
Thread Starter 
Thank you all for the kind words.. ..Hope to be posting more soon
post #7 of 13

Dan they look great I guess this is the year of the sausage seems like everyone made some already.I bet they would be great pickled

Richie

 

Thumbs Up

post #8 of 13
Those links look tasty!

POINTS!!!!
post #9 of 13
Quote:

After 6 hours of not so cold smoke (smoker ended up around 120°f for most of the smoke) I pulled them and poached them to plump them back up a little.


After the poach I had to toss a few on the grill to taste test.


All in all the sausage came out great, and thanks for checking them out.

Dan, how long in the poacher and what temp did you have them to plump them back up??

Them sure look good 

 

DS
 

post #10 of 13
Thread Starter 
Hey DS, I set a large pot of water at 175°f then drop in 8-10 links for 15 minutes.

These were on the large side so maybe 35mm, the larger they are the longer they take. I did the first run and started checking IT temps after they started floating which was 13 minutes, then they were at 155° after 15 total time. so each batch I'd check after 15 min and they were good to go.
I've found that when you place raw sausage in poaching water they will sink and when they start floating there done. (well this is true with small caliber sausage like hotdogs) I cool them in another pot of ice water and when you dump the hot sausage in they'll float and when they're cooled they'll be on the bottom.
Check it out some time DS.
post #11 of 13

Very nice indeed!

post #12 of 13
Quote:
Originally Posted by DanMcG View Post

Hey DS, I set a large pot of water at 175°f then drop in 8-10 links for 15 minutes.

These were on the large side so maybe 35mm, the larger they are the longer they take. I did the first run and started checking IT temps after they started floating which was 13 minutes, then they were at 155° after 15 total time. so each batch I'd check after 15 min and they were good to go.
I've found that when you place raw sausage in poaching water they will sink and when they start floating there done. (well this is true with small caliber sausage like hotdogs) I cool them in another pot of ice water and when you dump the hot sausage in they'll float and when they're cooled they'll be on the bottom.
Check it out some time DS.

Thanks a  bunch - great info,, I will try it,,I always do summer sausage and sticks, starting to get into the Hog casing type sausage 

 

DS

post #13 of 13

Beauty links!! :points:

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