sausage filling recipe?

[andymiddle]

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.

 

[fished]

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.

 

[ssbaldy]

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)

 

[crazymoon]

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 .

 

[andymiddle]

Can they air dry?

 

[timberjet]

Can they air dry?

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

 

[andymiddle]

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

freshly made and straight forward in the smoker.

 

[timberjet]

freshly made and straight forward in the smoker.

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.

 

[andymiddle]

Ok thanks.

 

[daveomak]

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.....

 

[crazymoon]

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.....

DITTO!

 

[andymiddle]

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

 

[timberjet]

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.