Hot Italian sausage.

[Steve H]

Nice looking links. What size casing on them ?

Thanks! They are hog casings 29-32mm.

 

[Steve H]

These look great! I know what I'm having tomorrow!

 

[Winterrider]

Boy do they ever !

 

[Steve H]

Wait until tomorrow? I must have been dreaming!

These are simply delicious! The casings have a great snap. And the smoke was perfect.

 

[Brokenhandle]

very nice! I would've had to sample also.

Ryan

 

[bill ace 350]

Great looking sausage. Wow.

 

[chopsaw]

Nice work on those . You nailed the cook . Must have been sausage week . I did 13 pounds .
I'll have to smoke some Italian next time .

 

[Steve H]

Nice work on those . You nailed the cook . Must have been sausage week . I did 13 pounds .
I'll have to smoke some Italian next time .

Thank you! I've only smoked them a couple of times. It really adds to the spices.

 

[SmokinAl]

That’s some great looking sausage!
Save some of that ground for meatloaf, mixed with ground brisket!
It’s killer!
Al

 

[Steve H]

That’s some great looking sausage!
Save some of that ground for meatloaf, mixed with ground brisket!
It’s killer!
Al

Thanks Al! That's a great idea too.

 

[SmokinVOLfan]

Sausage time! Man that looks good Steve! Thanks for posting up the recipe as well.

 

[Steve H]

View attachment 469123

Sausage time! Man that looks good Steve! Thanks for posting up the recipe as well.

Thanks John! You ever watch that movie? Corny. But still funny.

 

[illini40]

Those look great! Thanks for sharing.

So just to clarify, you added cure so that you could smoke them at a low temp for a while? When you smoked them, did you take the internal temp up to a fully cooked point, or would you still have to take them to say 155* when you cook them later?

If you didn’t add the cure, would you just freeze them as fresh sausages? And then just fully cook when ready to eat?

Thank you!

 

[TNJAKE]

Thanks John! You ever watch that movie? Corny. But still funny.

I thought it was pretty funny

 

[Steve H]

Those look great! Thanks for sharing.

So just to clarify, you added cure so that you could smoke them at a low temp for a while? When you smoked them, did you take the internal temp up to a fully cooked point, or would you still have to take them to say 155* when you cook them later?

If you didn’t add the cure, would you just freeze them as fresh sausages? And then just fully cook when ready to eat?

Thank you!

Thank you! Yes, I added cure so I could smoke them at 225. They were smoked until they reached 160 IT. Which is fully cooked. Later, just thaw and heat back up.
You can freeze both fresh or smoked sausage. I vac seal them. If you freeze them fresh. Then just thaw and cook .

 

[illini40]

Thank you! Yes, I added cure so I could smoke them at 225. They were smoked until they reached 160 IT. Which is fully cooked. Later, just thaw and heat back up.
You can freeze both fresh or smoked sausage. I vac seal them. If you freeze them fresh. Then just thaw and cook .

Thank you! Besides getting a smoked flavor on the sausage, any other reasons to smoke a cured sausage versus just keeping it as fresh sausage?

 

[BGKYSmoker]

Steve

Looks real good. Took a pic of your recipe to put in my to do list