sausage filling recipe?

Discussion in 'Sausage' started by andymiddle, Apr 22, 2015.

  1. andymiddle

    andymiddle Newbie

    UK
    Has anyone got a recipe for a nice pork sausage filling that will have a smokey taste before I smoke them. I am smoking sausages but they seem to be lacking a deep rich smoke taste.
     
  2. The only thing I could think of to add would be maybe bacon.  Or maybe even a little liquid smoke.  Sorry nothing else I can suggest.
     
  3. ssbaldy

    ssbaldy Fire Starter

    How about smoking some Kosher salt and substituting that in your recipe. Also, I have re-smoked bacon for eating (wonderful!); maybe try using that in your sausage mix (after cooling, of course)
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AM, Are you drying your sausage for an hour or so at around 120 with the vents wide open? Sausage needs to be dry for smoke to adhere to it .
     
  5. andymiddle

    andymiddle Newbie

    UK
    Can they air dry?
     
  6. timberjet

    timberjet Master of the Pit

    Yes, hang until dry. Are we talking cured sausage here?
     
  7. andymiddle

    andymiddle Newbie

    UK
    freshly made and straight forward in the smoker.
     
  8. timberjet

    timberjet Master of the Pit

    Yeah it will help the smoke to take better if you start out at 120 with no smoke for the first hour to dry the casings. I take it you are hot smoking as it is fresh uncured sausage. There are tons of great recipes on this website if you look around.
     
  9. andymiddle

    andymiddle Newbie

    UK
    Ok thanks.
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you smoke the fresh sausage for more than an hour or so, I recommend adding cure #1 to the mix..... And you can dry the casings in front of a fan, while they are on wire racks.....
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DITTO!
     
  12. andymiddle

    andymiddle Newbie

    UK
    Thank you guys I will try it and let you know how they turn out.
     
  13. timberjet

    timberjet Master of the Pit

    One note on cure. It does add something like depth of flavor as well as adding some measure of safety to the process. It might be just what you are looking for.
     

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