Smoked Country Sausage w/ Q-view

[noshrimp]

I bought a new Tasin electric grinder and LEM stuffer so I thought I would break them in with a batch of Smoked Country Sausage using a recipe from Bruce Aidell's "Complete Sausage Book".

The basic recipe, which I doubled is at bottom of my post.

I ground the seasoned pork and made a test patty to see if an seasoning adjustment was needed.

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• noshrimp
• Nov 23, 2013

All stuffed and ready to smoke.

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• noshrimp
• Nov 23, 2013

I had a few oak dowel rods cut to the same length as the racks in my GOSM to use as smoke sticks. I put the sausage in the smoker for about 1 hour to get it dry, then added hickory wood for a nice 2 hour smoke.

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• noshrimp
• Nov 23, 2013

I was aiming for a 180 to 195 degree smoker temp.

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• noshrimp
• Nov 23, 2013

Here is the source of my recipe.

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• noshrimp
• Nov 23, 2013

My Maverick is indicating it's done!

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• noshrimp
• Nov 23, 2013

It's ready to pull from smoker and plunge in ice bath to stop cooking, very important.

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• noshrimp
• Nov 23, 2013

Nice color and it smells awesome.

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• noshrimp
• Nov 23, 2013

Sauteed kale, green beans, and smoked sausage with a bit of mustard for dinner!

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• noshrimp
• Nov 23, 2013

2.5 lb. Pork butt

.75 lb. back fat

1 T. brown sugar

1 T. Kosher salt

1 T. sweet paprika

2 tsp red pepper flakes

1 tsp ground sage

1 tsp dried thyme

pinch ground allspice

.75 tsp cure #1

.5 C water 

 

[driedstick]

That looks great, thanks for the recipe

 

[themule69]

Thanks for sharing.

Happy smoken.

David

 

[woodcutter]

Good looking sausage noshrimp!! Thanks for sharing the recipe.

 

[disco]

Looks delicious. I will be bookmarking this page!

Disco

 

[venture]

Nice looking sausage!

Let us know if the recipe needs to be adjusted when the sausage is frozen and thawed?

Good luck and good smoking.

 

[noshrimp]

I'll test freezing and thawing with next batch, Venture. I only made 5 lbs so it went fast. One thing I will adjust is lowering the fat content. Just a bit more than necessary I felt.

 

[skully]

looks good, if you use shoulder instead of butt, you can eliminate the back fat.

 

[noshrimp]

Thanks for the advice!

 

[boykjo]

Sausage looks great and so does the patio..........................