This is my third go round with a garlic sausage. The first batch was smoked in my Bradley. It looked great, but it was so acrid and bitter that it was inedible. Unfortunately I ended up tossing the whole batch. I made a second batch and did it in my Traeger. I like the flavor - especially after cutting it up into coins and frying them for a bit. Mustard is my dip of choice. Unfortunately this batch tasted more like farmer sausage than garlic coil. I tweaked things a bit and upped the amount of garlic since everyone said that it didn't have enough garlic.
This attempt has turned out much better in terms of the smoke, the color, and the taste. I still think the recipe could be tweaked a bit more since it seems to be almost there, but not quite.
Just after stuffing them and sitting for a bit to dry.
Almost two hours in I snapped a pic after putting the probe in to check IT.
Just off the smoker and getting ready for a hot water dunk to help keep them plump during cooling.
Here they are after sitting out for a few hours with a fan on them to bloom.
Of course I had to taste them. Decent bind overall and good fill on the casing.
I'm looking forward to trying these again tomorrow after they've had a chance to sit for a bit. Ritz crackers, cheese and garlic sausage are on the menu.
This attempt has turned out much better in terms of the smoke, the color, and the taste. I still think the recipe could be tweaked a bit more since it seems to be almost there, but not quite.
Just after stuffing them and sitting for a bit to dry.
Almost two hours in I snapped a pic after putting the probe in to check IT.
Just off the smoker and getting ready for a hot water dunk to help keep them plump during cooling.
Here they are after sitting out for a few hours with a fan on them to bloom.
Of course I had to taste them. Decent bind overall and good fill on the casing.
I'm looking forward to trying these again tomorrow after they've had a chance to sit for a bit. Ritz crackers, cheese and garlic sausage are on the menu.