Easy Homemade Smoked Sausage

Very tasty, no chemicals and not at all difficult — just try it. It is quite easy to prepare smoked sausage at home; all you need is a smokehouse, a special nozzle and intestines. You can add a variety of spices according to your taste. As a result, the result will be different and unique every time.
cook time: 6h
Logan Winslow
Easy Homemade Smoked Sausage

Nutrition Facts (per serving)

353
Calories
33g
Fat
14g
Protein

Ingredients (8 portions)

Basic:

Salt (taste) 20 g
Sugar 4 g
Pepper 3 g
Beef 500 g
Pork 800 g
Salo 350 g
Garlic powder (or fresh garlic to taste) 4 g
Guts 100 g

Recipe instructions

Step 1

Step 1
How to make hot smoked sausage at home? Prepare all products according to the list. It is better to use fresh meat that has not been frozen. For the recipe I took pork and beef, you can use poultry or any other meat.

Step 2

Step 2
Free the meat from veins and membranes, cut it into small pieces. Add salt and spices, mix thoroughly. Use the amount of salt and spices according to your taste; you may need a little less of them than indicated in the recipe. Wrap the container with meat in cling film and put it in the refrigerator to marinate for several hours, I usually leave it overnight.

Step 3

Step 3
Grind fresh lard as finely as possible. To make lard easier to cut, place it in the freezer for a while. Next, when slicing, use a sharp knife with a thin blade.

Step 4

Step 4
Add lard to the meat and mix everything well. The minced meat can be passed through a meat grinder or left as is.

Step 5

Step 5
Prepare the shell. Soak the casing in water for 10-15 minutes, then drain the water, and rinse the intestines again in cold water.

Step 6

Step 6
Using a special attachment, stuff the minced meat into the casing. You should not compact it too tightly, as the shell may burst during heat treatment.

Step 7

Step 7
Make the length of the sausages as convenient for you. Pierce the sausage with a thin needle in several places to release excess air.

Step 8

Step 8
Pour cold water over the sausages and place on the stove.

Step 9

Step 9
Before boiling, reduce the flame to low and cook the sausage for about 30-40 minutes. It is very important that there is no intense gurgling in the pan, otherwise there is a risk that the shell will burst.

Step 10

Step 10
Remove the sausages from the water and leave to cool completely.

Step 11

Step 11
Prepare the smoking apparatus. Line the bottom with foil and light charcoal or wood.

Step 12

Step 12
While the fire is burning, soak the wood chips in cold water. For smoking, use wood chips from fruit trees.

Step 13

Step 13
Squeeze out the wood chips and spread them in a thin, even layer over the coals.

Step 14

Step 14
Place the sausages on the grill a short distance apart. Close the smokehouse with a lid and leave to smoke for 30-40 minutes. The temperature should be 90-110 degrees.

Step 15

Step 15
This is what the sausages look like after 15 minutes of smoking.

Step 16

Step 16
And this is what the finished product looks like.

Step 17

Step 17
Leave the sausage in the fresh air until it has cooled.

Step 18

Step 18
You can take your first sample!

Additional rubrics

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