Roasted Garlic…… Need I say more!! How about a roasted garlic slow cooked and smoked pork sausage. My mouth is salivating as I am typing this!!
This is a very easy sausage to make, as long as you follow standard sausage making rules (see below). The amount of garlic can be increased based off of your particular tastes. The real trick to making this sausage come out amazing is the cooking schedule. Start low (to dry out your sausage), then slowly bring the temperature of your smoker up. This will keep all that flavorful fat inside the sausage giving you a juicy bit and a great “SNAP”.
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
-Start at 110F – 120 for 1.5 hours, with your vents wide open (this dries the sausage)
-Increase the temp to 125F for 1 hour and begin to add your favorite smoke
-Increase to 135F for 1 hour
-Increase to 155F for 1.5 hours
-Increase to 175F till the internal temp reaches 145F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Sausage Casings
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Smokers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Roasted Garlic & Smoked Sausage
Ingredients
- 1000 g fatty pork shoulder Boston butt
- 15 g kosher salt
- 2.5 g insta cure #1
- 2 g white pepper
- 6 g mustard seed
- 1 g ginger powder
- 3.5 g garlic powder
- 12 cloves roasted garlic or more if you really like the flavor of roasted garlic
- 20 g non fat dry milk powder
- 1/4 cup ice cold water
- hog casings
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
- Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- rehydrate and clean your casings
- Grind your very chilled meat mixture on a 6mm plate
- Add all of the salt, cure, spices, dry milk, ice water, and roasted garlic to your mince and mix till it becomes very sticky and tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets and let your sausage rest in the refrigerator overnight.
Smoking Schedule
- Start at 100F – 110 for 1.5 hours, with your door/lid ajar or vents open (this dries the sausage)
- After your sausage has dried, close the door, increase the temp to 125F for 1 hour and begin to add your favorite smoke
- then follow the following schedule. 135F for 1 hour, 155F for 1.5 hours, 175F till the internal temp reaches 145F
- Cool down in ice water and allow to bloom at room temperature for several hours.
- Cover and refrigerate overnight. You can keep your sausage in the fridge for up to 1 week or frozen in vac sealed bags for 9+ months.
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This is the best no nonsense way to learn how to make Roast Garlic Smoked Sausage. Two Guy’s and a Cooler are so professional and great at explaining the process without all the time wasting BS chatter that most other sites have built into the “How To Make” videos. Thank you Two Guy’s!!!!
Thank You😁
I skipped the dry milk powder. I think the result was an over salted taste. does that sound about right ?
Salt is a personal preference. Adding the milk powder or leaving it out wouldn’t affect it too much. Next time just reduce the amount of salt you add by .1 or .2% and see how you like it.
a very interesting recipe … thank you
Do you leave the mustard seeds whole?
yes. They are like flavor bombs 😁
Thanks Eric for such a fantastic recipe, I have made this numerous time, everyone we share it with always tells us better than the store bought products. Love you site, very professional and well explained, trying cappola next…Ray
You are very welcome. This was one of my personal favorites!!
I made this over the weekend. Outstanding! I don’t have equipment to control heat well enough to follow your cooking instructions, so I cold smoked for 6 hrs and then brought to 150 in a 175 oven. Really juicy & great flavor. Thanks!
Excellent!! I’m glad you liked it!
Eric, I finished a 2kg batch of this today! Wow! I have had many different garlic sausages over the years. This is now the top of my list. I did not have enough yellow mustard seed on hand, but did have some black mustard seed. Ending up using a 50/50 split. Everything else was exactly as presented. Well done.
Excellent!! Glad you liked it!
This recipe was my choice for my first ever attempt at Charcooty & I couldn’t be happier. The Garlic really came thru. Tasted very salty raw but cooked was better then after an hour in fridge it was incredible. Only difference between this & bought Kabana is that this is better! Next week I should get my new mincer & going to get Ferment for Salami, Im hooked!
NICE!!! Glad that was a great first experience!
Have you ever served this sausage hot or brought back up to a serving temp after smoking and putting in an ice bath? The recipe sounds amazing!
Yes. That’s how I typically do it..
I do have a question. I smoked some of the sausage but for some reason…my temp went past 155deg and sausage over cooked
@ 170 deg. Can I dry this smoked sausage and what temps if possible. The sausage was good but a bit over done for my taste.
Thank you and Aloha
Technically you could for a couple days at 55f and high humidity 80%. Personally I wouldn’t though as I don’t think it’ll improve the sausage and it really would need a quick fermentation time to be completely safe.. I would cut it up and add it to a stew or chili..
Love all the Recipes and have been using your recipes for years and love them all.
I also infuse some of them With a little Hawaiian touch of Brown sugar and pineapple juice..
nice!!! I bet that’s tasty!!
Hi Eric,
I follow you from Macedonia and I have to say that you are my sausage making guru.
I have made several of your recipes which I try to follow as precisely as I can and all of them are turning out very good.
But unfortunately I’m stuck on this recipe, whenever I get inspiration to try sausages, I open your site and make this sausage again and again. I think it is the most perfect sausage in the world.
I also tried it with sheep casings and it makes a great hot dog sausage, my kids love it!
LOL. That is excellent!! This is one of my all time favorites! I’ve never tried it as a hot dog but I bet that would be amazing!! Thanks for the comment.
Looks like a great recipe. Can I leave out the non fat dry milk powder? It’s not something we can get in my area or even online shipped to Canada.
Sure. You can omit it with no problem
For kosher reasons swapped the dry milk with coconut milk was awesome!!
Thanks!!
Very cool Sub.