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Barbacoa Sausage

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This sausage brings all of the richness, tenderness, and flavors of your classic Mexican Barbacoa, but in a sausage format.

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Prepare your casings a day in advance and let them soak in the refrigerator.
  3. Keep your meat and grinder parts super cold (below 34F or 2c) at all times.
  4. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  5. Stuff the mince into your sausage casings and prick out any air pockets.
  6. Refrigerate your sausage overnight to allow the cure to work.
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f (62.7c) – 150f (65.5c)
  9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

Here are a few things you might find useful when making a smoked sausage.

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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5 from 1 vote

Mexican Barbacoa Sausage

Barbacoa reimagined into a sausage
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

Instructions

Prepare the casings

  • Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the Meat

  • Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
  • Grind chilled meat and fat on a fine plate (4.5mm). Rechill. Keep the temp under 34f (1.1c)
  • Add the rest of the ingredients to your meat and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
  • Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
  • Place the sausage in your refrigerator overnight so that the cure can do its job
  • The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 150F (65.5c).

If you have a digital smoker this is a great cooking schedule:

  • 1 hour at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
  • 1.5 hours at 125f (51.6c) – this is when I start applying smoke
  • 1 hour at 155f (68.3c)
  • 1 hour at 175f (79.4c)
  • then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c)

If you are cooking on a pit or offset here’s a different way:

  • on indirect heat start smoking sausages while the pit is at 150f (65.5) and smoke for 3 hours.
  • Increase the temperature to 200f (93.3) and cook till you get to an internal of 145f (62.7)

Once finished

  • After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy

Storage Instructions

  • For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.

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