HT German Sausage

Discussion in 'Sausage' started by big dee, Dec 17, 2011.

  1. big dee

    big dee Smoke Blower

    After joining this site, it seems that the ideas never run out. So here goes started my first batch of German sausage today. With Mrs. Dee's help got everything ready for tomorrows smoke. Used the High Mountain seasoning since this is my first attempt.

    [​IMG]

    [​IMG]

    Will post more after tomorrows smoke.

    Dennis
     
  2. jak757

    jak757 Smoking Fanatic Group Lead

    Nice looking pile of sausage there BD!  Is this along the lines of brats?
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great Job Thumbs Up
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Awesome start![​IMG]
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks Great Big Dee.... Looks like that BL is gettin a little warm tending to the stuffer. Good luck and will be waiting for the qveiw.....................[​IMG]

    Joe
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Good looking links Dennis, I'm looking forward to seeing the finished product
     
  7. sprky

    sprky Master of the Pit OTBS Member

    Nice looking links you did. [​IMG][​IMG]  for the Q-view and recipe 
     
  8. big dee

    big dee Smoke Blower

    Yes, these are along the lines of brats.
    Yea, I was trying to make sure it did not get two warm. Took a short beer break between casings.

    Thanks everyone for the replies, Currently till daylight to put them in the smoker.

    Dennis
     
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Very nice looking links that you have there.
     
  10. smokinal

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

    They look great so far!
     
  11. johnnie walker

    johnnie walker Smoking Fanatic

    Waiting on some Q- Veiw here BigDee. Those look mighty good from where I'm sitting.[​IMG]
     
    Last edited: Dec 18, 2011
  12. big dee

    big dee Smoke Blower

    The sausage is finished. Tastes real good. Next time I will probably add more spices.

    The recipe:

    3.5 Lbs beef (misc. steaks from the freezer)

    7.5 Lbs pork shoulder

    Ground meat with course blade.

    Added 1/2 cup season mix and 1/2 cup cure from the High Mountain package.

    6 oz. water.

    Mixed everything real good and back Through the grinder with fine blade.

    After stuffing put in fridge for about 13 hours.

    In the MES 40 at 120 for one hour (no smoke).

    Loaded AMNPS with one row apple pellets (treagar only because I had not yet purchased apple pellets from Todd) ordered today.

    Raised temp to 160

    Placed AMNPS in the smoker.

    After 30 minutes raised temp. to 180.

    Removed sausage at internal temp of 156.

    MES loaded

    [​IMG]

    [​IMG]

    Finished and ready for vacuum seal.

    [​IMG]

    My question for the people here is why would the casing come out tough? I was hoping for a little lighter casing. If there is something I should do different I would appreciate the advice. In the mean time I am going to enjoy these along with a few BL's.

    Dennis
     
  13. johnnie walker

    johnnie walker Smoking Fanatic

    Big Dee those babies look fantastic![​IMG]   As far as the casings coming out tough, My guess would be that they dry out in the smoking process. I'm sure someone else will have a better answer for you shortly.
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    When mine are done cooking I usually give them a cold bath in the sink.

    Then an hour in front of the fan.

    Then uncovered in the fridge for a day or so.

    Then into a ziplock for a few days before vac packing.

    The casing will soften up doing this for me.

    The taste gets a lot better too!

      Craig
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Look good from here. For the tough casings, try adding some moister to the heat after your initial smoke period. I haven't tried it yet but hear it will prevent them from toughing up.
     
  16. smokeamotive

    smokeamotive Smoking Fanatic

    I've heard that if you add vineger to the water while soaking your casings this will help them from being tough.
     
    Last edited: Dec 18, 2011
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Can you post a pic of the casings you used.............

    Joe
     
  18. big dee

    big dee Smoke Blower

    Joe,

    The casings I used are the ones that came with the High Mountain Package.

    [​IMG]

    [​IMG]
     
  19. slownlow

    slownlow Smoking Fanatic

    They look great!
     

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