Garlic Sausage

[SmokinEdge]

Doing a different sausage process on this sausage. If the final smoked product is as good or better than the test fry, we are golden.

 

[SmokinEdge]

These are 8” links.

 

[6GRILLZNTN]

That sounds yummy. Waiting to see for sure!

 

[DougE]

So you marinated the cubed meat first, and then ground it.

 

[SmokinEdge]

So you marinated the cubed meat first, and then ground it.

It’s interesting to me. Yes did a pre cure, but combined a few different techniques that work well and so far I’m happy.

 

[BGKYSmoker]

8" links of super goodness.

 

[tbern]

Looking amazing!!

 

[pushok2018]

Looks really nice! Garlic sausage is one of my favorite.... Wondering how much garlic did you use per pound of meat.... Fresh or granulated?

 

[SmokinEdge]

It’s really warm here. 45* or so and that’s where running the smokehouse starts to get difficult. It’s Christmas and I’m 45* good grief. Any way they finished fine in the house. I had the SV warmed up and ready but no need.

Fresh out of the smoker with a raw picture no posing. These are 150* IT. This is pork sausage.

Cool water bath for finish. Cut shot in a minute.

 

[DougE]

You gotta hang them in your usual spot to bloom lol

 

[SmokinEdge]

You gotta hang them in your usual spot to bloom lol

Lol. Have Carma’s folks over and in a hurry, but I’ll hang them and take a pic just for you Doug. Promise.

 

[DougE]

Lol. Have Carma’s folks over and in a hurry, but I’ll hang them and take a pic just for you Doug. Promise.

Heck, you don't have to do all that lol

 

[SmokinEdge]

Blooming for just a bit.

 

[DougE]

Blooming for just a bit.

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Them sausages with the greenery up top just look like they belong there. Part of the decor, if you will.

 

[tbern]

Blooming for just a bit.

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Nice looking mistletoe!! A little low though......

 

[SmokinEdge]

I plant mistletoe everywhere. I get to kiss my bride everywhere. 25 years and bliss.

 

[jkc64]

Some good eats there

 

[SmokinEdge]

Cut shot on these.

 

[DougE]

Looks delicious!

 

[SmokinEdge]

The flavor of these are very good. Texture is good. So what I did different.


I cured this in cubes prior to grinding (2 days) Plus I added my liquid at the cure stage as Kitchen Basics Vegetable broth. cured in the bag 2 days then ground over the course plate for about half then left about 1/4 just cubed lean meat about 1 inch square, then ground the rest through the 1/8 plate to bind it all. It worked well and is delicious. I’ll post a recipe soon. Man this is good.