Father's Day Sausage

[WstTxSmokes]

Decided to make some sausage for Father's day. It came out really good! I used 100% brisket. Probably my best yet. I think the white pepper addition added a really good umami flavor. Used 10mm course grind.

Amounts per 1000 grams.
Salt: 18g
Cure #1: 2.5g
Course Black Pepper : 3.5g
garlic: 2.5
white pepper: 2g
paprika: 1.5g
chili powder: 1.5g

About half way through the smoke process.

Finished after about 4.5 hours

Letting them rest and bloom: Thought they had a really nice color.

And the first bite!

 

[SmokinEdge]

Nice work. Those look delicious.

 

[JLinza]

Looks good

 

[WstTxSmokes]

Thank yall!

 

[cptnding]

That looks fantastic! Enjoy

 

[geostriata]

Looks beautiful! I'm really learning to appreciate white pepper in my sausages. Those look like they taste great!

 

[Timber II]

Picture perfect!!!

 

[hoagiehut]

On my list to make.

 

[JLeonard]

Yes please!

Jim

 

[Dave in AZ]

W WstTxSmokes look great! What temperature was the smoker at, mine like that style I always had a hard time staying below 180f... thx!

 

[jcam222]

Man the color is perfect! Very nice

 

[DEERMAKER]

Decided to make some sausage for Father's day. It came out really good! I used 100% brisket. Probably my best yet. I think the white pepper addition added a really good umami flavor. Used 10mm course grind.

Amounts per 1000 grams.
Salt: 18g
Cure #1: 2.5g
Course Black Pepper : 3.5g
garlic: 2.5
white pepper: 2g
paprika: 1.5g
chili powder: 1.5g

About half way through the smoke process.

View attachment 698973


Finished after about 4.5 hours

View attachment 698975

Letting them rest and bloom: Thought they had a really nice color.



View attachment 698976

And the first bite!

View attachment 698977

nice work!!

 

[WstTxSmokes]

W WstTxSmokes look great! What temperature was the smoker at, mine like that style I always had a hard time staying below 180f... thx!

I kept it around 140 most of the time then bumped it up to 165 for a bit to get the final temp around 150. I’ve made the mistake in the past of fatting out my sausages so I watch my temps closely. Thanks!

 

[WstTxSmokes]

Looks beautiful! I'm really learning to appreciate white pepper in my sausages. Those look like they taste great!

Same! I’ve also learned more ingredients does not mean better too, ha!

 

[geostriata]

Same! I’ve also learned more ingredients does not mean better too, ha!

Absolutely! This TX sausage I made recently only has black pepper, salt, and cayenne. I was blown away with how good it was. I imagine yours is similarly excellent.

So I definitely see the merits of simplicity. :)