Göteborgs Sausage

Discussion in 'Sausage' started by 8x57, Sep 2, 2016.

  1. 8x57

    8x57 Newbie

    Made some Göteborgs sausage using Ragnars recipe, only modification was that I used Cultured dry buttermilk instead of Fermento and IPA instead of water.

    It was a great success, to date I have made 40 lbs of this sausage.


    10 lbs. of ground pork butt.


    Mixed with cure and spices.


    Stuffed, resting for 24 hrs. before smoking.


    Smoked for 15 hrs with apple pellets to 150F internal temp.


    The finished product. 
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

    Points!
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    8x, Nice looking sausage !
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!!!

    Al
     
  5. whistech

    whistech Smoking Fanatic SMF Premier Member

    Great looking sausage!
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice sausage and one that LOVES to be experimented with, as you have.

    Nice work.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That do look nice.

    [​IMG]
     
  8. johnnie walker

    johnnie walker Smoking Fanatic

    Oh but that looks to be some good sausages! Good job!
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That looks really good.... Nice job.............[​IMG]

    Points...

    Boykjo
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Super sausage, Sir!

    Disco
     

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