What are your favorite smoked sausage recipes?

[mdbannister]

Hi everyone! My brand new Cabela's Carnivore grinder will be here tomorrow, and I'm super excited to try some cool sausage recipes! I couldn't find a thread with a shared list of recipes, so I thought I'd start one. :-) What are your favorite smoked sausage recipes? Also, don't shy away from any really unique recipes you've tried and liked. I love to try new flavor combinations! I've got a boudin recipe that I'll be using, so I'll post that one up here too after I play with it a little, and I'll be sure to share any other creations I come up with (after they've been tested adequately, of course).

So post up your favorite sausage recipes! I'm excited to try these out!

 

[smokeaddict]

Hi everyone! My brand new Cabela's Carnivore grinder will be here tomorrow, and I'm super excited to try some cool sausage recipes! I couldn't find a thread with a shared list of recipes, so I thought I'd start one. :-) What are your favorite smoked sausage recipes? Also, don't shy away from any really unique recipes you've tried and liked. I love to try new flavor combinations! I've got a boudin recipe that I'll be using, so I'll post that one up here too after I play with it a little, and I'll be sure to share any other creations I come up with (after they've been tested adequately, of course).

So post up your favorite sausage recipes! I'm excited to try these out!

Hungarian Csabai, of course mate !

Pork 100% 70/30
Sweet paprika 2.5 % Hungarian is a must, Spanish is different
Hot Paprika 0.001 % More if you like hot sausage
Fresh Garlic 0.01 %
Salt 1.75 % Allowing for the sodium in Cure
Caraway whole .01 %
Cure # 1
6mm grind, add ingredients, stuff into 36-38mm hog casing the next day. Suggest tasting a patty if varying quantities, making accurate notes for next time. Hang to dry 24 hours. Cold smoke three days, rest day between.
Ready to eat. Can be further dried if a drier sausage is preferred, go by the feel, and tasting.