Easter Sausage


 
D

Derek Punaro

New member
I was excited to finally try making smoked sausage with cure for Easter. Previously, when I had done sausage on my smoker, I did it without cure and basically just smoked it hot @ 200-225 after taking out other meats. This time I really wanted to do it "right". Here are my pics:

Freshly stuffed:


Air drying:




On the smoker to dry a little more at ~100F before...


...adding the smoke


Always time for a nice high contrast black & white smoke shot...


Here's a coil of fresh Polish that wasn't destined for the smoker - just grilled over indirect heat.


Here's one coil of smoked. You can see a few spots that were understuffed. I'll call those the "diet" sausage.


Blooming:


Here are both smoked coils:



It came out pretty good! I oversmoked it a bit with all hickory. Going to blend woods next time with some apple. The casings were a bit tough, although I think now the sausage was a bit understuffed. It was still well received, and I couldn't stop eating it! Took some to each family house we visited and then forced myself to freeze a pound of each so there's some for a little later in the year still.
 
Nicely done....not sure if the casing can ever be too tough, just get a sharper knife. Also, next week is a little later in the year.
 
That's not a sausage. It's an Anaconda! Great, fantastic job. This intrigues me. I've never made sausage, but I love it. I'm going to study up and give it a try. Thanks for the inspiration.
 
I would be proud to have those rings under my belt, Derek!
Either having eaten them, or made them! Thanks for sharing.
 
Great looking sausage! I have a friend who makes kielbasa every Easter and Christmas, this year they made 200 lb and gave me 35 lb to smoke for Easter. Nothing like fresh smoke sausage.
 
EnricoB said:
Both of sausages look awesome! In the WSM for how long? Which cooking T?
Click to expand...

I put it on for about an hour at 100F to dry a bit more after air drying, then I upped the temp to 160F and added the hickory. Top grate temp varied between 160-180 and the sausage was on for ~2.5-3 hours, until the inner part of the coil hit 155. I was just smoking with an empty water pan, I think it would have benefit from a clay saucer to stabilize the heat a bit more because the outer part of the coil hit temp and the inner part was still about 145. Need to experiment with that more.

Thanks everyone for the compliments!
 
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