Dan ' s Smoked Sausage A Classic Recipe for a Classic Sausage
Ingredients
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5 pounds boneless pork shoulder, cut into large cubes
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1 tablespoon dried marjoram
1 teaspoon celery seeds
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1 teaspoon mustard seeds, lightly crushed
1 teaspoon pink salt for curing (Prague powder #1)
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2 tablespoons granulated garlic or 3 tablespoons minced garlic 1 tablespoon cracked black pepper
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1 cup of ice water
Hog casings, soaked and cleaned in cold water
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Directions
Mix spices in small bowl, then add to the cubed pork. Once it’s mixed, let the meat rest overnight in the fridge. This helps the flavors really bloom. After the overnight rest, get ready to grind. Now, one thing to keep in mind is that you don’t want your meat becoming too warm. It’s best to grind and stuff in smaller batches while some of the meat stays in the fridge until you’re ready for it. Ideally, you want to keep your meat between 34 F and 46 F. With that in mind, you can start grinding and stuffing your casings. As you work, twist or tie every 9 inches. Then, once you’re done stuffing, have a cool place where they can hang, such as a fridge, garage, or even outdoors (again, just make sure it’s cold). Now, it’s time to smoke your sausage! Fire up your smoker and bring it up to 185 F. When it hits that temp, place your sausage in the smoker. Ideally, you want them hanging.
During the smoke, be sure the smoker temp doesn’t go over 225 F. You want to bring up the internal temp of the sausage slowly. This will prevent the sausage casings from bursting. You’ll know they’re done when the internal temp of the sausage reaches 155 F to 160 F. When they hit that temp, take them out of the smoker and submerge them in cold water for about 5 minutes. This will stop the cooking process. Then, take them out of the water, pat them dry, and seal them in freezer bags. Freeze them until you’re ready to cook them.
Warm them up on the grill or add them to any of your favorite dishes. It’s hard to beat red beans and rice with smoked sausage!
–Danny McTurnan
3 grillingandsmokingassociation.org
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