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Beef and Pork Sausage

alblancher

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I stuffed a batch of Pork/Beef sausage and took enough liberties with an old recipe that I am posting my version.  It’s going into either the cold smoker for a couple of hours and then into the offset or directly into the offset depending on the weather.

The original recipe called for Dextrose and Citric acid.  I had neither and would not have included either except that I had some Fruit Fresh left over from canning season so it ended up in the sausage.

Something else to watch out for, when expanding a recipe always go back to the Cure label for proper amounts.  The original recipe called for almost 4 teaspoons of Cure

6 lbs ground Chuck

6 lbs ground Pork Butt

2 oz salt

2 oz Fruit Fresh

2 ¾ teaspoons of Cure #1

2 Heaping Tablespoons prepared yellow mustard more like 4 level Ts

3 teaspoons garlic powder

2 teaspoons cumin

1 teaspoon hot smoked paprika

3 Tablespoons dried minced onion

I mixed all ingredients until the meat became sticky and chilled for 24 hours.

After the rest period I did a fry test and the sausage has a great smooth taste.  None of the individual ingredients dominate the sausage.  There’s just a hint of mustard and onion. 

I added about 1 ½ cups of ice water to make stuffing easier.

After a hour of untangling a hank of natural pork casings I processed the links using less than one length of casing.  I learned my lesson this time and returned the unused casings to storage in individual zip locks with a coating of salt and bit of water.

Here’s the Qview of the sausage before smoking.  More pics to follow

 

 Al
 

old poi dog

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Very nice.....looking forward to some views of the smoked sausage......
 

mballi3011

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Sausage looks good to me there Al. The recipe sounds good so I can't wait to get the how it taste answer too.
 

Bearcarver

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MMMmmmm,

Can't wait for the "smoked" pics!

Bear
 

boykjo

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nice.................
 

alblancher

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It should be cool enough tomorrow to do a cold smoke in the morning so I'll use pecan and a bit of oak for 4 or 5 hours.  I'll finish it in my offset with lump and pecan splits.  Wifey wants sausage poboys for dinner.  I'll post pics and results Sunday when I get back to my internet connection.

Thanks for the shout outs guys

Al
 

alblancher

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4 hours in the cold smoke and a couple of hours in the offset until 165.  Doing the cold smoke before the offset really adds a lot of smoke flavor to the sausage.   When if first came off the off-set it was so juicy that cutting it left a puddle on your plate.  I let it sit in the refrigerator for a couple of hours and the juice went back into the meat.  Great flavor not to much of any single spice but I may  add a bit of extender next time I make this recipe because it was pretty dense.  Great with yellow mustard and I'm going to try some with my red beans tonight.

Thanks for looking

Al



 

eman

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Looks real good from up the road!
 

Bearcarver

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That's what I was waiting for!!!

Freakin' NICE !!

Thanks,

Bear
 

boykjo

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Thanks for the Q. Whats fresh fruit in the recipe? is that a spice or just misclaneous fruit you had.
 

alblancher

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Fruit Fresh is a preservative/flavor/color enhancer used in canning fresh fruit and jams.  It is basically Dextrose and Citric acid so I used it instead of the Dextrose and Citric acid called for in the original recipe.

Al
 

boykjo

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Thanks for the Q. Whats fresh fruit in the recipe? is that a spice or just misclaneous fruit you had.
Evidently I cant read....... info the for thanx
 

fpnmf

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Great looking sausage.

 I bought a stuffer this weekend.

 Now to get the last few items.

 Thanks for the recipe and Qview.
 

old poi dog

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From where I am sitting out here in the Islands, the sausage looks great.  I wish I had some for with my dinner right now...
 
Last edited:

thebarbequeen

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Whoa!! Those look delicious! Thanks - these are going on the list when my grinder gets out from under the Christmas tree...
 

shoneyboy

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Alblancher what wood did you use? I have been experimenting with different types and have noticed that a good blend can make a difference. Thoughts?

P.S. those look great !! Thanks for the pictures SB 
 

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