Peter Gallagher
TVWBB Guru
It's that time of year again - Sausage stuffing season! We did up a batch of Polish sausages this week - it went down something like this:
We roasted 6 large heads of garlic and got them peeled up....
Pork shoulder was on sale so I grabbed a nice looking one and got it grounded up with a 3/16 plate...
next, in my best Julia Child accent, with a little white wine added (and sipped upon) we smashed up the garlic:
got things mixed up, and stuffed!
I let the sausage cure over night. The next morning I fired up the big smoker. Though a bit chilly, it was a really sunny day - Absolutely perfect for sausage smoking..
Got them hung, and ready to go - I smoked them at 130-135 for about an hour and half - then pumped it up to 140-155 - left them there for about another hour and half- all the time on apple wood.
after about 4 hours they looked like this:
I pulled them around 4.5 hours, and finished them off in 180 water and let them bloom for another 2 hours - here they are:
A tester cooked and sliced:
the next night, we had 'Bavarian Night' for dinner - yes, they are Polish sausages and the origin of Mac and Cheese really is a mystery, but what the heck - Doris made some pretzels, so we rolled with it... (the other sausage to the left is a SRF Jalapeño / Cheddar that we were sampling as well)
if you've made it this far - to close, a sleepy dog pic.....
We roasted 6 large heads of garlic and got them peeled up....
Pork shoulder was on sale so I grabbed a nice looking one and got it grounded up with a 3/16 plate...
next, in my best Julia Child accent, with a little white wine added (and sipped upon) we smashed up the garlic:
got things mixed up, and stuffed!
I let the sausage cure over night. The next morning I fired up the big smoker. Though a bit chilly, it was a really sunny day - Absolutely perfect for sausage smoking..
Got them hung, and ready to go - I smoked them at 130-135 for about an hour and half - then pumped it up to 140-155 - left them there for about another hour and half- all the time on apple wood.
after about 4 hours they looked like this:
I pulled them around 4.5 hours, and finished them off in 180 water and let them bloom for another 2 hours - here they are:
A tester cooked and sliced:
the next night, we had 'Bavarian Night' for dinner - yes, they are Polish sausages and the origin of Mac and Cheese really is a mystery, but what the heck - Doris made some pretzels, so we rolled with it... (the other sausage to the left is a SRF Jalapeño / Cheddar that we were sampling as well)
if you've made it this far - to close, a sleepy dog pic.....
.