On Saturday I ground up an 8 lb butt, seasoned it, and stuffed it into casings. I let them cure in the fridge overnight and smoked them with cherry and pecan wood on Sunday morning. They took on a lot of color. For dinner last night I cut a pound of it into 3/4" lengths, cubed 4 potatoes, and sliced an onion. I mixed that with 3/4 cup white wine, 1/4 cup Dijon honey mustard, and 2 Tbs brown sugar. On the Egg at 400 dome for about an hour and 20 minutes stirring it up every 15 minutes. Good stuff! -RP
Ok we are definitely going to have to do a sausage thing in Atlanta!!(roughly translated, I sure hope that you bring some sausages to Atlanta) Those look great!!
Matt, I've given up on recipes anymore, I used the Polish sausage mix from Hi Mountain, it comes with a curing agent that you use if you are going to smoke it. They were in the smoker at 120 for an hour w/o smoke to dry them, then 140 for 30 minutes w smoke, then 180 w smoke until they reached 156 internal. -RP
Rich G, Yes they are collagen, there are two types of collagen casings, one for fresh sausage and one that can take smoke. The smoking ones are more expensive, but they worked very well. It was my first time using them and I liked the results. -RP
Car Wash Mike, Yeah, that would be good in Omaha. Jambalaya. Saw a guy make it at a comp. He just had the rice in a separate cooker and did all the meat on his smoker.
AZRP, we need to call you the casing king.....you've been putting out the sausage products lately....how about summer sausage, lol. What's the work on the boudain. I was out of town. T
bobbyb, Happy for the motivation, I'm having so much fun that my freezer is getting full and I've starting taking sausage to work and giving to other workers. -RP
AZRP, Where do you get your casings? I have used natural ones from a butcher, but my wife gets weirded out by them. I used paper ones for summer sausage that came in a kit from Hi Mountain.
Those look great!!
