Ken McCrary
TVWBB Super Fan
As long as i have been doing this i have never smoked sausage. Would appreciate input what type of sausage to put on the smoker and about how long does it take.
Thanks
Thanks
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Sausage
- Thread starter Ken McCrary
- Start date
Dave Russell
TVWBB Honor Circle
Technically speaking, a "fatty" is a sausage and there's a lot of variations online, but I'm sure if you do some searches, you'll find how to do "real" sausages, too. Dr. BBQ's Big Time BBQ Cookbook has a few basic recipes, as does Paul Kirk's.
I've got no experience stuffing casings, but I will suggest that if you don't, use a bit less smoke as it takes to ground meat even faster than chicken or ribs.
I've got no experience stuffing casings, but I will suggest that if you don't, use a bit less smoke as it takes to ground meat even faster than chicken or ribs.
Dave K
TVWBB Pro
I get from a supplier near me a cure/spice mix to make a smoked bratwurst. I then add about 2 lbs of cheddar chees to 18 lbs of meat. Mix it all up and let sit overnight. I stuff into casings and smoke at a low temp ~200- 225 until 160 internal. I then remove and shower with cold water. Then I freeze them.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
I get from a supplier near me a cure/spice mix to make a smoked bratwurst. I then add about 2 lbs of cheddar chees to 18 lbs of meat. Mix it all up and let sit overnight. I stuff into casings and smoke at a low temp ~200- 225 until 160 internal. I then remove and shower with cold water. Then I freeze them. </div></BLOCKQUOTE>
Sounds like a plan!
All I have to get is the stuffer and casings for my wife's Kitchen Aid mixer. We've already got the grinder attachment. I'd love to make some bratwurst, as well as smoke some Texas style beef links to serve with brisket.
I get from a supplier near me a cure/spice mix to make a smoked bratwurst. I then add about 2 lbs of cheddar chees to 18 lbs of meat. Mix it all up and let sit overnight. I stuff into casings and smoke at a low temp ~200- 225 until 160 internal. I then remove and shower with cold water. Then I freeze them. </div></BLOCKQUOTE>
Sounds like a plan!
All I have to get is the stuffer and casings for my wife's Kitchen Aid mixer. We've already got the grinder attachment. I'd love to make some bratwurst, as well as smoke some Texas style beef links to serve with brisket.
Dave K
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">All I have to get is the stuffer and casings for my wife's Kitchen Aid mixer. We've already got the grinder attachment </div></BLOCKQUOTE>
I only stuffed through the grinder once, man what a PITA to do. Since then I use a stuffer. Bass Pro has one available for about $150 plus shipping. Works great, built like a tank. Just something to consider.
Google Wiberg and they have an address in Canada and the US. I talked to them earlier, and they will ship form the Oakville location anything that you might want or need. Probably the same for the California location as well.
I only stuffed through the grinder once, man what a PITA to do. Since then I use a stuffer. Bass Pro has one available for about $150 plus shipping. Works great, built like a tank. Just something to consider.
Google Wiberg and they have an address in Canada and the US. I talked to them earlier, and they will ship form the Oakville location anything that you might want or need. Probably the same for the California location as well.