Homemade Smoked Pork Sausage
- ๐ฅฉ 2 kg fresh pork shoulder, preferably Smithfield or Hormel
- ๐ง 5 cloves of garlic, minced
- ๐ง 2 tablespoons kosher salt, Morton
- ๐ฅ 1 tablespoon black pepper, McCormick
- ๐ฟ 1 teaspoon dried thyme, McCormick
- ๐ฟ 1 teaspoon dried marjoram, McCormick
- ๐ถ๏ธ 1 teaspoon red pepper flakes, McCormick
- ๐พ 2 meters natural pork casing, available at specialty butcher shops
A delightful recipe for making rich and flavorful smoked pork sausage at home, inspired by traditional smoking methods.
Delve into the rich flavors of homemade smoked pork sausage with this delightful recipe, inspired by traditional methods and refined techniques to achieve a mouth-watering result. Perfect for those who love a deep, smoky flavor with a satisfying texture, this recipe will guide you through the art of smoking meats at home.
Ingredients
๐ฅฉ 2 kg fresh pork shoulder, preferably Smithfield or Hormel
๐ง 5 cloves of garlic, minced
๐ง 2 tablespoons kosher salt, Morton
๐ฅ 1 tablespoon black pepper, McCormick
๐ฟ 1 teaspoon dried thyme, McCormick
๐ฟ 1 teaspoon dried marjoram, McCormick
๐ถ๏ธ 1 teaspoon red pepper flakes, McCormick
๐พ 2 meters natural pork casing, available at specialty butcher shops
Instructions
1- Preparation:
- Chop the pork shoulder into small cubes.
- Pass the meat through a meat grinder to achieve a medium-coarse texture.
2- Seasoning:
- In a large mixing bowl, combine the ground pork with minced garlic, kosher salt, black pepper, thyme, marjoram, and red pepper flakes.
- Mix until all ingredients are well incorporated.
3- Casing:
- Rinse the pork casing thoroughly under cold water.
- Soak in tepid water for about 30 minutes to soften.
4- Stuffing:
- Mount a sausage stuffer attachment on your stand mixer or use a manual sausage stuffer.
- Stuff the seasoned meat mixture into the casing, twisting the casing every 10 inches to form individual sausages.
- Tie off the ends.
5- Drying:
- Hang the sausages in a cool, dry place for about 2 hours to develop a good surface for smoking.
6- Smoking:
- Preheat your smoker, Traeger Pro Series 34 or similar, to 200ยฐF.
- Load with applewood or hickory chips for a rich, smoky taste.
- Hang the sausages in the smoker and smoke for about 3-4 hours until they reach an internal temperature of 155ยฐF.
Prep Time: 60 minutes
Cook Time: 4 hours
Total Time: 5 hours
Servings: 8 servings
Calories: 320
Proteins: 24g
Fats: 23g
Carbohydrates: 1g
Equipment:
- KitchenAid Stand Mixer with Meat Grinder Attachment (optional)
- Manual Sausage Stuffer
- Traeger Pro Series 34 Smoker
- Meat Thermometer, ThermoPro TP03
Cooking Tips
- Make sure the meat is very cold before grinding; this helps achieve a better texture.
- Donโt overstuff the casing to prevent bursting during smoking.
- For a natural flavor, use fruits or hardwood chips in the smoker.
#homemadesausage #smokedmeats #porkrecipe #traditionalkitchen #cookingathome
Arvo Kassin: https://www.youtube.com/@arvokassin1943
Comments