How To Make Smoked Sausage
3 Pounds ground pork
Hog casings, soaked and rinsed in cold water
4 Tsp ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp salt
½ Tsp pink curing salt
½ Tbsp ground mustard
½ Cup ice water
In a small bowl, add the meat and the seasonings, mixing them well.
Add the ice water to the meat and mix until everything is well incorporated.
Take a sausage stuffer and place the mixture in it, following its manual instructions to operate it. Make sure you don't overstuff any of them.
Determine your desired link length once all the meat is stuffed and pinch and twist a couple of times or tie it off.
Preheat your smoker to 225°F (107°C).
Place the sausages on the smoker and smoke them for 1 to 2 hours or until their internal temperature reaches 155°F (68°C). You can use mesquite bisquettes for this recipe. When done, let the sausages rest for a few minutes before serving.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now