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Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into 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
  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

ThermoWorks Thermapen Mk4

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

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Print Recipe
5 from 3 votes


A smoked cheese filled sausage
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams



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 medium course plate (6mm). Rechill. Keep the temp under 34f (1.1c)
  • Combine the spices and liquids with the 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. Once you reach that stage, add the cubes Swiss cheese and mix for another 30 seconds will everything is well incorporated.
  • 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 with apple wood using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145F (62.7c).

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

  • 1.5 hours 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 (65.5c) and smoke for 3 hours.
  • Increase the temperature to 200f (93.3) and cook till you get to an internal of 145f (62.7c)

After you have finished smoking

  • Cool down the sausages in a cold-water bath till the temperature drops to below 85f (29.4c). At this point you can leave them on the counter to bloom for several hours before refrigerating or freezing them.
  • To eat, simply reheat on a grill or in an oven. enjoy

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6 thoughts on “Kasekrainer”

  1. Thanks for the recipe. They came out really good, They never got that reddish color. I read other recipes and they show 20 grams of nitrates per kilo of meat, a lot more of the prague #1 your recipe calls for. why do you think there’s such difference? isn’t the same thing?

    1. What!!! You have to do me a favor, send me a link to a recipe that reads to add 20grams of Prague powder #1. That’s insane😅😅. To properly cure your meat, you only need between 70ppm and 160ppm of curing salt. This will also give you a beautiful red color. When you add .25% of curing salt (like in this recipe) you get 156 ppm (parts per million of nitrites). We get that number by multiplying the amount of curing salt we add by the percentage of nitrites in the cure. Then we multiply that by 1000. The end number is our PPM. For instance. In this recipe we added 2.5 grams. The % of nitrite in the curing salt I used is 6.25%. So 2.5 x 6.25% = 0.15625 We then multiply that by 1000 to get ppm. 0.15625 x 1000 = 156.25 PPM (parts Per Million).

      If you add too much curing salt it could be dangerous to eat. If you add 20grams to the recipe, then this is what your ppm would look like: 20 x 6.25% = 1.25 x 1000 = 1250PPM

      Eating a sausage that contains 1250ppm nitrites is NOT a good idea. Very unsafe😮😮

      Did you let the sausage rest overnight in the refrigerator before cooking? That’s an important step in this process

  2. 5 stars
    Hi Eric,

    Thank you on the great effort, your videos and recepies are looking very good. I am planning on making this recepie, but I don’t have a smoker. Do you think it would be good if I just make a fresh sausage, or maybe poach them?

    Thank you in advance,

  3. Thanks. I love any sausage with cheese in it!
    Getting it right has always been a challenge for me. As cheese brings salt to the party,
    is there a way to calculate and offset in in table salt when you are adding cheese? I’ve mixed in feta (a real salty cheese) with ground lamb and it came out too salty. So I think I need to back off the salt when adding cheese.

    1. I usually only calculate the salt levels for the meat, then the cheese will do it’s own thing. If the cheese is super salty (like feta) then you might want to reduce your overall salt content down to 1.25% and see how you like it.

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