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
- 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
- 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.
- 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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