Hot links To start off the New Year

Discussion in 'Sausage' started by danmcg, Jan 13, 2016.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Well one thing I hope to do in the new year is make more sausages then I did in 2015, and hopefully share the recipes with my friends.
    I believe I pinched this recipe from Len Poli's site. It's been my go to hot sausage recipe for sometime now. It has a nice heat level that sneaks up on you.


    Here's the recipe


    Ground everything through a medium plate, added the spices and water then reground through a fine plate. stuffed into 32-35 hog casings that were on the large side.
    For the water amount I started with 5% of the meats weight and then added more till it felt right


    I ended up with about 7 lbs of links and 3 lbs of patties. I started to cold smoke them with pecan sawdust.


    After 6 hours of not so cold smoke (smoker ended up around 120°f for most of the smoke) I pulled them and poached them to plump them back up a little.


    After the poach I had to toss a few on the grill to taste test.


    All in all the sausage came out great, and thanks for checking them out.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious. Bet it's good with peppers & onions on a nice crusty roll.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great.

    Thanks for the recipe.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it looks like you nailed it!! Nice job,,came out with some good color!! [​IMG]

    A full smoker is a happy smoker 

    DS
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dan, They look like the work of a pro ! [​IMG]
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thank you all for the kind words.. ..Hope to be posting more soon
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dan they look great I guess this is the year of the sausage seems like everyone made some already.I bet they would be great pickled

    Richie

    [​IMG]
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those links look tasty!

    POINTS!!!!
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dan, how long in the poacher and what temp did you have them to plump them back up??

    Them sure look good 

    DS
     
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey DS, I set a large pot of water at 175°f then drop in 8-10 links for 15 minutes.

    These were on the large side so maybe 35mm, the larger they are the longer they take. I did the first run and started checking IT temps after they started floating which was 13 minutes, then they were at 155° after 15 total time. so each batch I'd check after 15 min and they were good to go.
    I've found that when you place raw sausage in poaching water they will sink and when they start floating there done. (well this is true with small caliber sausage like hotdogs) I cool them in another pot of ice water and when you dump the hot sausage in they'll float and when they're cooled they'll be on the bottom.
    Check it out some time DS.
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice indeed!
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks a  bunch - great info,, I will try it,,I always do summer sausage and sticks, starting to get into the Hog casing type sausage 

    DS
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beauty links!! [​IMG]
     

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