Sausages for hot smoking intro

[DobriDim]

Hello, bbq-ers.

Kinda new to the whole sausage in the smoker thing, looking for few heads up tips to start.

I am looking towards trying to make some sausages to hot smoke in my smoker (not looking for cold smoking ones). So, put it in smoker, hour two three, pull out and serve.

So far i+ve been buying fresh grill sausages in the butchery (ground pork butt, salt pepper paprika and that's about it), they were okey, but im looking to improve the taste a bit by adding some herbs and more spices.
Any advises?
Also how do you smoke them? What temperature? How long? Anyone willing to share some "base recipe"?
Thanks!

 

[smokerjim]

As for temp that's something I would say that's something you have to play with, since it won't be cured though I would at least start around the 250 mark, as for how long I would get a good temp probe.also if the sausage is in the casing you'll want to give it a cold water bath when you pull it from the smoker to keep the casing from wrinkling . This is one of my favorites simple but good, 12 lb coarse ground butts, 2 1/2 oz. Garlic salt, 1oz.black pepper, 1/2 oz garlic powder, 1 tbsp sugar.

 

[buzzy]

Here is a family favorite right out of the book Great sausage recipes and meat curing by Rytek Kutas. Something u should think about buying for all kinds of sausage recipes.

Onion Sausage
10 lbs. pork butt
1/3 c. salt
1 1/2 Tb powdered dextrose (I use brown sugar)
6 Tbs finely chopped onions
1 Tb Coarse black pepper
1 Tb ground marjoram
2 Cups ice cold tomato juice

Stuff in casings and into frig for 24 hrs before serving

 

[DobriDim]

Hey, thanks for the recipes so far... What do you think about thyme or sage, rosemary perhaps... to add fresh herbs... and fresh garlic?
Regardiing curing thingie... thing is im not from USA... Serbia, Europe, and not sure how it goes here with that...

 

[InThePittBBQ]

The goal for smoking fresh pork sausages and getting good smoke penetration is using enough heat to get it done in 1-1:15 minutes.

Whatever you cook on, so long as you know it's ups and downs target 275* and you'll get almost a full hour in the smoke and they finish pretty fast in the last 15 minutes or so from the 140* range taking on another 30* in that window of time. This gives a nice visible smoke ring all the way around the sausage when bitten or sliced and it's nice and plump with a juicy firm bite and texture.

We make traditional all pork Polish Kielbasa almost daily anymore and have fine tuned the recipe over the years that works best for us both smoking or braising / baking.

I use the best pork butts I can find, sea salt, pepper, garlic, marjoram with a touch of parsley for color and appearance as most of the marjoram available these days is so over processed it doesn't have much color or body left in it.

I double grind it all using a 10mm plate with ice to keep everything cooled due to the amounts being run at one time I could probably figure out a small batch recipe for home use if anyone wants it send me a PM.

Some QView:
There's 5 links smoked and ready to be pulled to the right of the Turkey's rest were just put on.

Some samples, I try and get them pulled with an internal temp 170-175*:

 

[DobriDim]

I cook on vertical gasgrill, El Fuego Portland XXL...
I like your sausage, looks really nice man. Will be sending you PM for recipe :)

 

[Fatzak123]

Here is a family favorite right out of the book Great sausage recipes and meat curing by Rytek Kutas. Something u should think about buying for all kinds of sausage recipes.

Onion Sausage
10 lbs. pork butt
1/3 c. salt
1 1/2 Tb powdered dextrose (I use brown sugar)
6 Tbs finely chopped onions
1 Tb Coarse black pepper
1 Tb ground marjoram
2 Cups ice cold tomato juice

Stuff in casings and into frig for 24 hrs before serving

So 6TBS onions =1 large onion right? LOL

 

[buzzy]

In thepit thanks for the like

Fatzak sure. Don’t think you’d need an exact measurement for onions

 

[InThePittBBQ]

In thepit thanks for the like

Fatzak sure. Don’t think you’d need an exact measurement for onions

I'm chained to the stuffer between now and the day before Christmas making Kielbasa but I am very much looking forward to making 20 pounds of your onion sausage it sounds fantastic!

Do you find a yellow onion wins out in that mix versus a sweet white or Vidalia?

 

[Fatzak123]

In thepit thanks for the like

Fatzak sure. Don’t think you’d need an exact measurement for onions

BROTHER, IM IN SOUTH LOUISIANA! if you mention an onion its 1-2 onions. lol

 

[ab canuck]

Dobri, As buzzy said the book from Rytek is a must for home sausage makers. Also for more recipes I use Len Poli's website lpoli.50webs.com He has a great variety. Also being in Serbia you will be able to get cure #1 or prauge powder #1 there for making cured sausage. If you can't find it locally look for it on the internet. I have bought some from a butcher shop in the past, Now I use a supplier to get my cure, casings, paper and so on.

 

[Polka]

Dobri Dim. Dobre Den! Vitame Vas!

Len Poli does have a Klobasa Sremska. This is his link. It is the very last one on this page.

http://www.lpoli.50webs.com/Sausage recipes.htm#COOKED

It can be cured, and smoked, or it can be make like a salami.

Then, I also came up with a Klobasa Sremska, but I can't remember where I copied it from. It reads like it was translated by Google, or some other automatic internet translation. Maybe you can make better sense out of it. I would be happy to give credit, should anyone know or recognize this recipe / formula.

Sremska

• 2100 grams lean pork
• 600 grams Beef
• 300 gr bacon without rind
• 60 g salt
• 10 grams Black pepper, freshly ground
• 30 g Paprika *
• 30 gr garlic, pressed

Can you get a red pepper called Horgos Vitamin, sound you can (strongly) and Slatka (mild), you can really get the right taste. Take most of the mild powder and taste your way with the strong until you are satisfied with the strength. The strong powder is not very strong so that you do not get a fire bomb by mistake, although it would take much of the strong powder.

There are other varieties in fine immigrant shops. "Sound you can" and "Slatka" is also used by other producers to denote strength.

Grind all the meat coarsely (8 mm blades). Mix with remaining ingredients and knead dough thoroughly for 30 minutes.

Stop in thin svinfjälster (stuff into) 25-30 mm in diameter (casing) and tie the sausages at 35-40 cm length.

Hang the sausages airy and cool for about 2-3 days after which the cold-smoked for up to 10 days.

For the salami version: After smoking, dry sausages airy at max 12 ° C between 45-60 days depending on humidity.

Note: This needs at least 6 to 8 grams Prague Powder / instacure #1 before making smoked only version.
Making the salami version will need 6 to 8 grams Cure #2 instead, for the longer hanging time.

Hope this helps you on your way.

Spanem Bohem (Bogem?)
Rex

 

[buzzy]

I'm chained to the stuffer between now and the day before Christmas making Kielbasa but I am very much looking forward to making 20 pounds of your onion sausage it sounds fantastic!

Do you find a yellow onion wins out in that mix versus a sweet white or Vidalia?

I always use yellow. Never tried others

 

[DobriDim]

Whoa, its a nice website. I will look into all those recipes. Thank you all.