This creation was inspired by a sausage I saw at the local grocery store. The end result was better than I ever hoped. A sausage that’s smoky, a little sweet with a balanced chipotle flavor. Very tasty. Let me now if you make it.
Follow basic smoked sausage preparation practices when making this sausage.
Clean and sanitize all of your equipment.
Prepare your casings a day in advance and let them soak in the refrigerator.
Keep your meat and grinder parts super cold (below 34F or 2c) at all times.
Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
Stuff the mince into your sausage casings and prick out any air pockets.
Refrigerate your sausage overnight to allow the cure to work.
The next day follow a low and slow smoking schedule.
Cook sausages low and slow to an internal of 145f (62.7c) – 150f (65.5c)
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.
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 beet & chipotle puree.
For the beet puree, dice a medium/large beet and place it in your blender with 1/4 cup of water. Blend until smooth then pour into a small container.
For the chipotle puree, rehydrate your 7-8 dried chipotle chilis by pouring boiling water over them. Cover with cling film and let them soak for 30-45 minutes. They should be very tender once ready. Place the chilis in a blender and add 1/4 cup of the liquid they were soaking in. Blend until smooth then pour into a small container.
Once the puree's are made, weigh out the appropriate amount of each one and place them into one container with the water that the recipe calls for. When you are finished you should have a bowl with beet puree, chipotle puree, and water in it (use the measurements written above)
FINALLY, add the baking soda that the recipe calls for to this mix. This will neutralize the acidity. If you don't do this your sausage will most likely become crumbly and won't bind properly. Set this mixture to the side.
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. Rechill. Keep the temp under 34f (1.1c)
Combine the rest of the ingredients (spices, binder, and your beet/chipotle/water puree 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:
1.5 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 (65.5) and smoke for 3 hours.
Increase the temperature to 200f (93.3) and cook till you get to an internal of 145f (62.7)
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
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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