Russian Sausage today

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happypit

Fire Starter
Original poster
Jul 5, 2017
32
46
Syracuse NY
This is my second sausage adventure.  

I started with Len Poli's Russian Sausage as a foundation:

http://www.lpoli.50webs.com/index_files/RussianDill.pdf

I didn't have all the ingredients listed so I adjusted and this is what I used:

Pork butt                           2270g

Onions-chopped                 300g

Kosher salt                            37g

Diller's Choice                       18g

​(Strawberry Tree Farms brand blend, contains parsely and dill)
https://www.strawberrytreefarms.com...93db-7ea8-4392-af77-532707194175?category=all

Fennel seed 12g

Garlic - minced                      20g

Coarse ground black pepper 7g

Cure # 1                                  6g

Water                                 250ml


Ground it up with my newly acquired, newly oiled General Model D vintage meat grinder.

Put it in a gallon ziplock and in the fridge overnight to let the fennel seeds absorb moisture and the mixture to meld.


5 pounds put out 2 coils using my Hakka and onto matsView media item 542482
Into the smoker...Meat TV

My timeline for today:

From drying to water bath took 5.5 hrs (I use military time)

11:45   115*

13:15   125 started smoke with a mix of cherry, hickory, maple, and pecan

13:45   135

​14:25   145

​14:45   155

​15:15   165

​15:45   175 

​16:15   185

​16:45   195

17:15   water bath from 154 to 110* IT


Water bath




After water bath, drying.


Yummo!



​I need a few course grinder plates for my grinder and I have them on order.  I only have mediums right now.  They are supposed to be here tomorrow.  I'll then do my other 5lb mix of Smoked Garlic & Red Pepper sausage that I had planned for this weekend.  I could have pushed my other 5 lbs (I have the pork butt cut) but I didn't want to fiddle with cleaning the grinder that much.

I'll keep y'all posted on that.

 
Last edited:
That's some great looking sausage!
points.gif
 
Looks really good, I am a sausage nut myself, I may have to give that one a shot... Good job
 
Thanks all for the positive comments and the points!

Got my new meat grinder plates today. Upped the plate from 6mm (1/4") to 12mm (1/2"). The vintage grinder blew through 5 lbs of meat in about 2 mins. with no clogging. Yeah!
I think my medium plate was simply too small for the first grind. In total, I ordered 10mm (3/8"), 12mm (1/2"), and extra large 20mm (3/4"). Glad that's all sorted out now.

Next batch of sausage is in the fridge. I'll stuff and smoke them tomorrow weather permitting. I'm doing Garlic & Red Pepper flake with some hot Hungarian paprika. Test patty was well received. Lots of garlic (1/4 cup) and the heat slaps you after a few chews. LOL. I'll post when done.
 
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