Search results for query: smoked sausage

Thawed out a ball of dough, and made a pie with base layer off mozzarella, Italian sausage, and a top coat of smoked Scamorza cheese. Overall, not a bad pie. I've found frozen dough is pretty good, but not as good as fresh/never frozen. The Scamorza cheese was awesome, and would definitely...

This is not a discussion of natural vs collagen casings. I'm not arguing the merits of natural casings. It's a discussion regarding the merits of collagen for someone who makes sausages only twice a year in 5-7 lb batches...maybe, three times. I'm swayed toward collagen due to its ease of use...

Weeellllll… I finally plucked up the courage to try to make my own smoked sausage, and here are the results… comments and constructive criticism welcome! (And other criticism too! 😁) I followed the recipe from the Meat Church website for the seasoning. I didn’t have brisket trim, so I bought a...

It is time! I try to always make a gumbo when the first cold front moves through in October. Kind of a tradition here in South Louisiana. So....here we go! First, smoke the chicken. Got the BGE up to about 325*F, put the chicken on with a little wild cherry wood. I used the deflector for...

I unfortunately made the mistake of trying some Prarie Belt Smoked Sausage primarily because of the kid on the label that appears to be a bit frightened of the product. Any way, smoked them a wee bit, probably hickory. They were an absolute abomination!

Looks good I'm with @chopsaw (I think) Any sausage I make with cheese and sometimes egg ( I need to post this some day) I started curing and adding sodium erythorbate. I've always smoked and fully cooked my adulterated sausage before freezing.

Summer sausage is fermented , smoked and semi dried Bologna is cooked . I think your sausage looks great . Has nice texture . I would agree the process is more Bologna than SS . I call mine SS , but technical truth is it leans Country style Bologna . All beef AC Leggs 114 . I call it SS ...

Smoked them for about 5 hours. The smoker accidentally got to about 170 for maybe 20 minutes. Dang it lol. I try to keep it under 150. Usually 145 for jerky. Came out pretty good. Did some pork and chicken sausage too, I made about 30 pounds a month ago

I thought the same! I saw these in VA while on vacation once. Just didn't feel brave enough.

IMO it's a matter of preference. There are two types of collagens. Fresh and smoked. Fresh collagen casings are thinner and more translucent, offering a delicate bite and cooked appearance. These casings are used for sausages like breakfast links, bratwurst, Italian sausage and chorizo. The...

I agree! We rarely make sausage, but our Kitchen Aid grinder is just right for us. We use a bottom-of-the-barrel stuffer that looks like a caulk gun, but it works. We've pretty much decided to abandon links and only do patties and bulk. Patties can be smoked, too. Must use NFDM as a...

No cure, just fresh. Supper was smoked on the pellet pooper. It can be, and IMO I'm still a newbie on the grand scale. Good luck on the bacon. I didn't add cure so no need for the NAE, vac sealed and straight to the freezer but I do wonder how they would taste cured and smoked 🤔

Ok well thanks anyways. I just dusted off my smoker today so I think next week I'll start with some jerky :)

Thanks for your input, but I'm pretty much fixed on smoked collagen casings for every sausage I make. Almost everything will be smoked, and these casings are thicker, able to handle more situations.

...temp before removing, this wouldn't be an issue. Moisture, apparently, is bad. What casings do you buy? I'm leaning towards LEM. I'll be making a combo of fresh and smoked sausage, so I'll need casings for smoking. Any problem using them for fresh sausage? I have a pound of cure#1 ordered.

...inspired by a very traditional Northern German kale dish. I cooked the kale together with potatoes, Kohlwurst (a traditional German smoked sausage) and pork cheek/jowl. I started by sweating half an onion in the Dutch oven. Then I added the chopped kale and seasoned it with just a little...

Beef bacon, turkey breakfast sausage, country taters, smoked Monterrey jack, scrambled eggs. Not the prettiest but sure was tasty. Definitely won’t be the last fatty.

I have one of those as well! Works good for formed jerky…

MY THINKING SO FAR: I haven't pulled the trigger on anything but the cure #1. Hakka 7 lb vertical stuffer for $129 at Amazon. LEM 32mm smoked collagen casings at $18/pack. at Amazon. I think 1 pack should handle my needs for 1 year. LEM sausage seasoning packs for $12 each at Amazon. Each...

...wild cherry and hickory. (green Onion is front on the left....) Just pulled them out of the ice water bath to bloom at room temp. Will cool down in a bag, in an ice chest, package tomorrow along with the Italian. I am eating a sampler of the smoked sausage right now. Great batch, perfect snap!