Sausage From Rytek Kutas Book

Discussion in 'Sausage' started by markk, Apr 8, 2012.

  1. markk

    markk Smoke Blower

    Made fresh Apple and Cinnamon sausage and Beer sausage ( smoked polish sausage) both recipes from Ryek Kutas  book. Ground up 3 pork butts the night before and mixed up the Beer sausage.

    Here is the beer sausage, I forgot to put the Cayenne pepper in the night before, it's on the other page of the book, mixed it up before stuffing. 5 pound batch.


    Apple and Cinnamon stuffed and linked


    Beer Sausage in the smoker drying.


    Internal temperature 154. Time to spray down with water.


    After about an hour bloom.


    Did fry test of both the apple cinnamon and beer sausage. Apple was very good as was the beer. One problem I had was after mixing the beer sausage the night before it was very stiff and I had a heck of a time stuffing the next morning, couldn't hardly crank the stuffer. What could I do different next time? Will be grilling some of the apple and cinnamon this afternoon with the wife's family. The beer sausage will be simmered in beer and tried later, I did cut off a piece and ate it cold, not too bad though not as spicy as i would have liked, mat be different when simmered in beer.

    Thanks for looking
  2. Looks good!!!

    Addressing the stuffing problem, stuff immediately after mixing, before the the mixture starts to firm up.

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'm with DDF, I mix stuff then refrig overnight.

    Apple and cinnamon sounds good, You must have a newer edition of Mr Kutas's book as it's not in my copy.
    They good great, let us know what ya think after ya grill them.
    Last edited: Apr 8, 2012
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Generally I mix the cure and salt with the cubed meat and allow to rest in the fridge for 72 hours to allow the cure to do it's job.  After the cure period I grind, add the seasonings and water then stuff.  Back into the fridge for 24 hours or so, dry and then smoke.  I have noticed with just about every sausage I do the seasonings take a couple of days to really present themselves.  I wait until after this "come together time" to decide if the recipe needs to be adjusted.

    Everytning looks great,  thanks for the Qview
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Add a small amount of cold water to the meat to soften it up for stuffing . Make sure you add small amounts because if you add too much it will evaporate in the casing while cooking and the sausage will shrivel

  6. markk

    markk Smoke Blower

    Will the cure work doing it like that? Thought that you had to mix and let set at least overnight, but in a pan or in the casing same thing maybe?
    I've got the 4th edition, page 171.

    I like your idea, my question will that work as I cut my meat in pretty big pieces (strips) as I have a rather big grinder?

    I will try that Joe.

    Thanks for all the help guy's.
  7. When I make kielbasa and the like, I stir in all the ingredients just until well combined.
    I let it cure in the fridge overnight or longer if required, then I pour on a little water and give it all a serious mix until sticky.
    Stuff immediately after mixing.

  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member


    Use your best judgement   The recipes I use say 2 inch x 2 inch cubes.  I doubt you are making 2 inch thick strips. 
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cold temps mute the flavor of Meat and Cheese. So the sausage will have a more bold taste when heated. In the future if you make sausage or meatloaf that will be eaten cold add additional Salt and Spices. This is a common Cheffie trick when we do Charcuterie...JJ
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice sausage.


    Use some kosher salt. You will need to adjust the kosher amount from the table salt. IE: Table salt smaller granules. Kosher larger granules.
  11. Looks great and stuffing after mixing then in the fridge will work better.
  12. ak1

    ak1 Master of the Pit OTBS Member

    As Nepas says. Use a fine grind kosher salt, or sea salt. Table salt typically has additives in the mix.

    Looking at my box I see salt, calcium silicate, sugar, potassium iodide.
  13. markk

    markk Smoke Blower

    Everyone thanks for the tips. I will use them when I make my next batch of smoked sausage. The more I ate of my first batch the better I liked it. I will open a package and warm it up soon and see how it tastes.

    Thanks again,

  14. rstr hunter

    rstr hunter Smoking Fanatic

  15. steve k

    steve k Fire Starter

    Your sausage looks wonderful.  My only tip would be to make more!  Seems like you used a lot of wood and energy for a few pounds of sausage.  The set up you have could do about 30 lbs at a time. 

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