Smoked Sausage

[DaleW]

Did anyone else see the Diners, Drive-ins, and Dives show where they showed sausage smoked in a corn husk last night? Here's a link to the recipe. It looks great--anyone try anything like this?

 

[Nathan Bauer]

I saw it too. It got pushed to the top of the to do list.

 

[K Kruger]

I can't see bothering, frankly, with a husk. Too gimmicky for me. Make a nice tight bind and nothing more is needed - just like smoking a fatty.

 

[Nathan Bauer]

I was thinking about doing some with and without to see if I could notice a difference. I do like the idea of having it wrapped when serving outside.

 

[DaleW]

Thanks Kevin, that sounds easier. When you say "tight bind" you just mean form tightly? Nothing around the meat mixture to hold its shape?

 

[K Kruger]

Yes, though make the mix so that it binds together well. You can form into logs of the thickness of your choice then roll in wax paper or parchment, twisting the ends well to tighten. Chill the wrapped sausage thoroughly, then unwrap to smoke/cook.

 

[Dave Russell]

Originally posted by Nathan Bauer:
I do like the idea of having it wrapped when serving outside.

I concur. Flies have been terrible around here the last couple of years except for the dead of winter.

 

[K Kruger]

Do you wrap chicken or steaks or ribs? You can certainly cover whatever you cook, after it's cooked, to keep off the critters.

 

[DaleW]

Yes, though make the mix so that it binds together well. You can form into logs of the thickness of your choice then roll in wax paper or parchment, twisting the ends well to tighten. Chill the wrapped sausage thoroughly, then unwrap to smoke/cook.

Thanks Kevin!