Follow basic smoked sausage preparation practices when making this sausage.
Clean and Sanitize all of your equipment.
Keep your meat and grinder parts super cold (below 34F) at all times
Any liquid that is added to the mince needs to be ice cold
Mix your very chilled meat and seasonings till the mince becomes very tacky
Stuff the mince into sausage casings and prick out any air pockets
Refrigerate your sausage overnight to allow the cure to work
The next day follow this smoking schedule -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open -Increase the temp to 125F for 1 hour and begin to add your favorite smoke -Increase to 145F for 2 hour -Increase to 155F for 2 hours -Increase to 180F till the internal temp reaches 145F
Once the internal temp has been reached place the sausages in an ice bath to cool down and let them bloom at room temperature for 3-4 hours
If you don’t have a digital smoker just cook these sausages low and slow so as to not render out the fat.
Here are a few things you might find useful when making a smoked sausage
Roast the poblano peppers on an open fire till charred. Transfer to a covered container for 10 minutes. After 10 minutes wash off the charred skin, deseed, and remove the stem. Chop into small pieces
In a pan with a little oil sauté the onions and potatoes till they are softened. Add the tomatoes, garlic, fresh peppers and a little salt. Cook for another 2 -3 minutes on a medium heat. Set to the side to cool.
cut the cheese into small pieces and set to the side
Finely chop the cilantro and set to the side
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
Grind your very chilled meat/fat on a medium plate (6mm). Rechill if necessary
Mix the chilled meat along with all the spices, vegetables, and beer till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once you reach a tacky consistency add the cheese and mix for another 30 seconds
Stuff you meat into the hog casings and form into links
refrigerate overnight to dry out the casings and develope the flavor
The next day follow this smoking schedule -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open -Increase the temp to 125F for 1 hour and begin to add your favorite smoke-Increase to 145F for 2 hours-Increase to 155F for 2 hours-Increase to 180F till the internal temp reaches 145F
OPTIONAL EGG COATING
separate the egg whites from the egg yolks
in a small bowl combine the egg yolks, baking powder, and salt. mix till it forms a smooth consistency
In a larger bowl whip the egg whites till stiff peaks are formed
Gently fold in the egg yolk mixture.
Warm the sausages in the oven to an internal temp of 145f
Dip the cooked sausages in all purpose flour, shake off excess flour
dip the flour coated sausages in the egg mixture till fully coated
fry the egg coated sausages (till golden brown) in oil that's been heated to 350f
place on a wire rack to drain
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.