Had to make some sausage - Kabanosy, Spicy Sticks, Varmlandskorv, Slim Jimish Sticks & Sun Dried Tom

Discussion in 'Sausage' started by smoking b, Feb 1, 2013.

  1. lu1847

    lu1847 Smoking Fanatic

    I was looking forward to Admiring your work this morning and you didn't disappoint. You are the man. I'm so glad there is a place like this on the web for novices like myself to watch, listen, and learn so much from such knowledgeable people. I've been a member here now for a few years and smoking just as long and I got to tell ya without this info here there is no way I would be doing some of the stuff I'm doing now. Don't get me wrong I have a lot to learn and am learning every smoke and every time on on this site however I feel a have years and years of experience just from all of everyone's info. Sorry got off track there. Great job B. can't wait for final pics.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Oooooo!  Looks good to me!  BUT....don't care for tooo hot ......Hot flashes would be awful!  LOL [​IMG]
  3. Thanks man!  [​IMG]    This is the best forum out there for this - Lots of good people here  [​IMG]
  4. Thanks Kat! If you don't like too much heat you can always tone them down - I just take it to extremes sometimes  [​IMG]
  5. Ok smoker has been warming up to 120* Gonna give the Spicy Sticks & Slim Jimish sticks a nice long smoke. I hung them for several hours to dry. Saving the Kabanosy for last. They will go in by themselves.  All the stick have had cure #1 added to them. The Varmlandskorv & Sun Dried Tomato Apple Chicken Sausage are fresh sausages without cure - they will not get smoked.

    Pics coming soon & updates to follow...
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You planning on posting some Recipes? I did a search on the Varmlandskorv and got everything from Pork, Onion, Potato and S&P to a Recipe that puts more Allspice in 5Lb of sausage than I would want in 25Lbs...And I Like Allspice!...JJ
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yall are killing me!  I want SAUSAGES!  [​IMG]
  8. Yeah I can put the recipe up here in a bit - no problem  [​IMG]
  9. Ok - a few more pics

    Put them in the smoker for 1 hour with no smoke just to make sure they were good & dry.

    Now they are smoking away.

    Kabanosy hanging on my custom drying rack  [​IMG]
    newsmokeguy likes this.
  10. Probably gonna grill some of the fresh sausages tonight so I should have some updates on them as well.  I will post the recipes once I get back to the house as well as more pics...
  11. Ok since Jimmy wanted the Varmlandskorv recipe I'll start with it.

    1 lb lean beef

    1 lb veal

    1 lb pork

    1 1/2 lb potatoes

    2 medium onions

    7 tsp salt

    2 tsp allspice

    1/2 tsp sugar

    1/4 tsp white pepper

    1/4 tsp fresh ground black pepper

    1/2 cup cold water

    Grind your meat together then grind the potatoes & onions together.

    Mix meat & vegetables together.

    Add spices to water then add to meat/vegetable mix & combine everything very well.


    I want to add that this sausage is great baked or broiled if you can't fry it. In case anyone decides to make it I also want to add that it doesn't keep long if you don't freeze it. You can keep it in your fridge for a day with no trouble - 2 at the very, very most & you need to store it covered in water while in your fridge.

    Be back with the other recipes...
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG].........???? for you.  I know Jimmy said he loves allspice.  How much would be tooooooo much of that for these.  I know allspice is a strong spice too.  Usually a little bit goes a long way.

    I thought the sage amount in Pops country sausage would be strong.  Its was not at all.  Newbie here to sausages.
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice post looks great [​IMG]

    you sure have been putting the meat thru the grinder lately good job 
  14. wes w

    wes w Master of the Pit OTBS Member

    Jeremy this is awesome!   You have helped me with info about sausage that is beyond belief.   This is the icing on the cake.  Thank you so much.    I can't wait to do some of my own.  

    I agree with everyone else.  This site is outstanding!   I don't think I've ever met a more friendly and helpful group of people on a forum.   Jeff created it, but the people that run it are the ones that make it happen.  Thanks to all!  
  15. That is pretty much a personal taste type thing. As you said allspice is pretty strong & can throw off the flavor balance quickly if too much is used. That being said I try not to add more than about 1 gram allspice at the most per pound of sausage (roughly 1/2 tsp if you don't have a metric scale) for just about every recipe I make. As I said though that's for my own taste - you may like a lot more or a little less [​IMG]   but the g/lb works great for me to keep things balanced.
  16. wes w

    wes w Master of the Pit OTBS Member

    I have another question.  You  hang yours in the smoker to dry without heat and no smoke.   With my smoker, I can't do that.  Are there other methods to make sure they are good an dry before smoking?  
  17. Hey Wes - I actually had the smoker at 110* when I first put them in. That was just to make sure they were good & dry but it wasn't entirely necessary. You can hang them up inside to dry or direct a fan to blow across them. Here is how I dried mine before putting them in the smoker - it's my custom drying rack  [​IMG]     [​IMG]

    These are the Kabanosy but I did the others the same way. Works pretty good  [​IMG]
    deansomers likes this.
  18. wes w

    wes w Master of the Pit OTBS Member

    When is it dry?  When the casing is dried out?    I've read if they're  not dry or not dry enough it leave a bad flavor.

    Love the hangers!
  19. Yup - when the casing feels dry. Dry casings take smoke MUCH better.  [​IMG]

    The hangers work good - they've been used for all kinds of stuff  [​IMG]
  20. Thanks man! I don't want the auger to seize up on it - I figure if I use it often enough it won't be able to  [​IMG]

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