5.0 from 3 votes
Smoked Country Sausage Recipe
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
3 hrs
Cook Time
5 hrs
Additional Time
2 d
Total Time
2 d 8 hrs
Servings: 16
Calories: 85 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 1,000 g Pork butt
- 12 g kosher salt
- 2.5 g Cure #1 level
- 3 g rubbed sage
- 3.5 g black pepper
- 1.5 g cayenne pepper optional
- 0.5 g nutmeg
- 2 g onion powder
- 1 g garlic powder
- 60 ml ice water see the notes
Instructions
- Weigh the meat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the water (see notes). For example, if the meat weighs 2350 g, you need to multiply the ingredients specified above by 2.35. Using the metric system makes this a lot easier.
- Cut the meat into 2" (5-6 cm) pieces, mix with salt and Cure #1. Place it in a container, cover, and refrigerate for 24-48 hours.
- Remove the meat from the fridge, mix with the seasonings, and grind it through the 3/16" (4.5mm) plate.
- Mix the ground meat well, adding ice water, until the meat becomes sticky.
- Stuff into hog casings (28-32 mm) and tie into rings. Prick any visible air pockets with a needle.
- Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
- Smoke at around 130F - 140F for 2-4 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
- Poach at 167F - 176F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
- Shower with cold water for about 5 min, then let cool down and dry.
- Hang the sausage in a cool room or a curing chamber for 5-7 days to dry at about 55F and 75% relative humidity. This will prolong the shelf life and intensify the flavor of the sausage. If you don't have a cold room or a curing chamber, loosely wrap the sausage in unglazed butcher paper and place it in the fridge. Flip and shuffle once every day for about 1-2 weeks.
- Store in a refrigerator or vacuum seal and freeze for long-term storage.
Cup of Yum
Notes
- I usually add another 60 ml at 3000 g, then another 60 ml at 9000 g, etc. But also keep an eye on the consistency. If the meat is stiff, add more water.
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
0.5g
(0%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
38mg
(13%)
Sodium
392mg
(16%)
Potassium
221mg
(6%)
Fiber
0.2g
(1%)
Sugar
0.03g
(0%)
Vitamin A
51IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 0.5g | 0% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 38mg | 13% |
| Sodium | 392mg | 16% |
| Potassium | 221mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.