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Author Topic: Smoked Italian Sausage  (Read 5233 times)

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Offline TentHunteR

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Smoked Italian Sausage
« Reply #-1 on: July 19, 2012, 10:45:42 PM »
I love curing & smoking Kielbasa & Andouille, but I've been wanting to try some Italian sausages smoked.

Here we go...

Hog casings soaking in filtered water and a bit of vinegar.


Seasoning mix:  Fennel Seed, Sage, Red Pepper & Salt.
Since these will be cold-smoked I added the proper amount of Curing Salt #1 to cure them.


Mix with some water to dissolve the salt & cure, then pour all over the meat & mix thoroughly.


Stuff into the casing, twist into links, then into the fridge for 24 - 48 hours of curing.



Stay tuned...





« Last Edit: July 19, 2012, 11:13:26 PM by TentHunteR »
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Offline teesquare

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Re: Smoked Italian Sausage
« on: July 19, 2012, 11:10:21 PM »
Cliff - is that straight fennel...or fennel blended with other seasonings?
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Offline TentHunteR

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Re: Smoked Italian Sausage
« Reply #1 on: July 19, 2012, 11:17:22 PM »
What's in the small container is straight Fennel Seed.

The mix in the little stainless steel bowl is: Fennel Seed, Sage, Red Pepper Flakes & Salt.
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Offline teesquare

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Re: Smoked Italian Sausage
« Reply #2 on: July 19, 2012, 11:35:48 PM »
For a sweet Italian...What about adding some Marjoram, and Thyme - and leave out the red pepper?
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Offline ACW3

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Re: Smoked Italian Sausage
« Reply #3 on: July 20, 2012, 06:47:41 AM »
Cliff,
I like where this is headed.  Lookin' real good.

Art
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Offline mikecorn.1

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Smoked Italian Sausage
« Reply #4 on: July 20, 2012, 08:29:47 AM »
Looking good.


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Offline squirtthecat

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Re: Smoked Italian Sausage
« Reply #5 on: July 20, 2012, 08:54:17 AM »

Gonna be some good eats!
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Offline TentHunteR

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Re: Smoked Italian Sausage
« Reply #6 on: July 20, 2012, 09:52:43 AM »
Quote from: teesquare on July 19, 2012, 11:35:48 PM
For a sweet Italian...What about adding some Marjoram, and Thyme - and leave out the red pepper?

A little Thyme or even Oregano would be good and are often in Italian Sausage recipes. I really like the simplicity of the sage & fennel seed.

I think Marjoram would make it start tasting more like Kielbasa (if smoked) or brats (if fresh).



Tee, did you actually suggest leaving out the red pepper?   No pepperoncini? ???  Sacrilege I tell you, sacrilege! LOL


For Sweet Italian I just use a heaping 1/8 tsp. Red Pepper flakes per pound; enough to season but not make it hot.

For Medium:  1/4 - 3/8 tsp. per pound.   This is the most popular. Folks really seem to like this balance of heat.

For Hot Italian:  1/2 tsp. (or more) per pound.
« Last Edit: July 20, 2012, 09:56:45 AM by TentHunteR »
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Offline TentHunteR

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Re: Smoked Italian Sausage
« Reply #7 on: July 20, 2012, 08:34:28 PM »
It turned out to be a perfect day for cold smoking. We got a much needed break from the heat and it was in the 70's today.

Let's get smoking.  Fill the A-Maze-N Tube Smoker with some Cherry pellets and light it.


Hang the sausage on my prototype hangers and let 'em catch some smoke for a few hours.


That tube smoker puts out plenty of smoke!


Getting some color after a few hours. Time to fire up the MAK into smoke mode for some hot smoke.


Almost done...


Done and pulled at an I.T. of 152°, then put in water bath to stop cooking.  We kept two pounds out for supper (Yum!).


Dried off and ready to go into the fridge to cool overnight.


We'll slice some tomorrow.
« Last Edit: November 14, 2013, 11:18:38 AM by TentHunteR »
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Offline ACW3

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Re: Smoked Italian Sausage
« Reply #8 on: July 20, 2012, 10:30:58 PM »
Man, they look good!!  How much of the 2 pounds did you eat?

Art
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Offline squirtthecat

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Re: Smoked Italian Sausage
« Reply #9 on: July 20, 2012, 10:39:20 PM »

Looking good!
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Offline Greg Stoudenmire

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Re: Smoked Italian Sausage
« Reply #10 on: July 20, 2012, 10:43:50 PM »
Look'n good!
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Offline KyNola

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Re: Smoked Italian Sausage
« Reply #11 on: July 20, 2012, 10:48:16 PM »
That is some really pretty sausage.
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Offline muebe

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Re: Smoked Italian Sausage
« Reply #12 on: July 20, 2012, 11:30:02 PM »
Looking good Cliff ;)
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Offline sparky

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Re: Smoked Italian Sausage
« Reply #13 on: July 21, 2012, 01:37:15 AM »
cook some of them up and put them in a french roll.
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