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Smoked Jalapeno Breakfast Sausage

ksnyder

Newbie
7
10
Joined Nov 23, 2010






I was feeling a little ambitious this holiday season, and made a bunch of sausage (fresh kielbasa, smoked kielbasa, fresh italian, fresh breakfast, and smoke jalapeno breakfast) for the family.

This was a 5 lb batch using about 3/4 of a cup of jalapenos, 1 cup of dry milk, LEM cure, and Bass Pro breakfast sausage seasoning. Faux smoked it in the oven for about 3 hours (until 155) with a spritz of diluted liquid smoke about every 20 minutes or so.

It looks good but it came out a little bland. Wish I had used more than the recommended amount of seasoning and added some cayenne. Real smoke would have been good too but it was getting a little too late to mess with the charcoal.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009


Now thats a great idea, Japs in the sausage and then you just ruined the whole thing by Faux smoking and then you added liquid smoke. Ok you are new and we can dismiss you for the faux smoke. But you have to promise that you will smoke things for real from here on out OK??? 
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,860
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Joined Jun 5, 2009
How did I miss this? I'm with Mark on the smoke, BUT wow those look awesome. I LOVE jalapeno's!! 
 

ksnyder

Newbie
7
10
Joined Nov 23, 2010
Thanks guys!

Yeah, I know I should have really smoked them, I will next time. The snow on the ground scared me out of it. 5 pounds goes quick once people hear it's home made! I think I am going to put serranos in next time though, to give them a real kick.

I need a proper smoker for doing sausage though, I did a batch of kielbasa in my charcoal Weber by hanging it between the rack and the water pan. It turned out good though, a lot better than this stuff.

I want to convert a fridge for electric and use my a-mazen in it, but I am also tempted to save myself the hassle and get an MES 30 and mod it for sausage hanging. What do you guys think?
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
41
Joined May 1, 2007
They look great but I have to agree on the use of liquid smoke that is a NO NO...
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
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Joined Oct 17, 2009
I'm thinking habanero! 
  Just messing with ya, that's looks awesome.
 

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