Smoked sausage

[Idahorn2]

I smoked a turkey for Thanksgiving, did a brisket last weekend, and some ribs a few weeks ago, all on my Big green egg. It works great, by the way.

Now I want to try my hand at smoking some sausage. In general, I am a fiend for sausage, perhaps my German genes. The little woman is not so inclined. We have had Elgin hot guts and the somewhat drier product from the Kreuz market. I prefer the Kreuz-type; she would stick to gumbo.

We have the mechanical gear for stuffing, and even some casings. Just no recipe. If i were in Austin, I would just drive to Lockhart. Unfortunately, it is a hard three days from here. Does anyone have a link or a book or whatever that could get me started?

 

[DeadHeadHorn]

I just saw Alton Brown's show on homemade sausage. It was, as all Alton Brown shows are, really good.

Sausage: A Beautiful Grind

I've never tried to make my own sausage, so I have no personal insight, but he used pork butt and "fatback" (sounds yummy, huh?) and ground it together in his sausage grinder.

One tip he had in the show was to use old bread and run it through the grinder to make clean-up easier.

All hail Alton.

 

[Idahorn2]

Great alert on Alton Brown; I've expressed my admiration for him today- in my Eggnog2 post on Quacks. We will definitely watch the show.

I also found a suggestion just to smoke Johnsonville brats for a couple hours as a short cut. We may do that for the MPC bowl here in Boise.

A few of us plan to go to it just to root against the U. Natually we will take the opportunity to tailgate with some chili, smoked sausages, and strong drink. I am working on a plan for something warm and alcoholic to sip. Irish coffee is way too Noterdamus.

 

[DoubleMaduro]

I just ordered some casings from this place online.
They have some recipe books and sausage making videos.
www.sausagemaker.com/

 

[Idahorn2]

Thanks for both of those tips. I taped AB's show this pm and he had some good stuff there, just as one would expect. Ths sausagemaker link has some good things to think about. One book, Texas on the Half Shell, by Brittin and Daniel, has a recipe purportedly from the old Kreuz Market.

9lb of beef cuts (I'd use chuck), 1 lb pork cuts (Boston butt), and .33 lb cereal binder-- 20% fat. He says use salt, black and red pepper, but gives no amounts on the seasonings. The sausagemaker link should have some of the binder stuff. AB's tape should give an idea of the seasoning proportions. We are getting close.

 

[DoubleMaduro]

One more mega link:
www.sausagemania.com/

ps - check out the "StuffersSupply Co" recipe link about
1/3 of the way down the home page.