Sausage Question
Drum Smoking Big Poppa Smokers
Sausage Question
Page 1 of 2 12 LastLast
Results 1 to 10 of 20

Thread: Sausage Question

  1. #1

    Sausage Question

    Has anyone every tried the Smoked Polish Sausage Kit from SausageMaker.com, and if so how is it? Every since I got my MAK 2 I have been wanting to make some fresh smoked sausage. I thought I would try the fresh first then move on to some of the cured sausages. Thanks
    MAK 2 Star General #1366
    Weber Charcoal Grill
    Old Gasser

  2. #2
    I moved the thread here because it's a great question for the "All things Cured" section!


    I've never used their spice mixes, but that's only because due to allergies I use all my own spice mixes. The SausageMaker spice mix may already have cure in it (sodium nitrite).

    If it doesn't and if you're not curing the sausages then avoid cold-smoking. Go strictly with a hot-smoke to get the sausage through the danger zone as quickly as possible (165-185 - Smoke mode on a MAK). Botulism is not something to play with.

    Also be aware that uncured sausage won't be pink all the way through. It will have a nice thick smoke ring, but will be gray in the center (this does not affect flavor at all).

    Hot-smoked sausage on the MAK is actually quite good and smoky! http://www.pelletsmoking.com/pellets...kielbasa-3994/
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  3. #3
    Thanks Tent, I would love to cold smoke some sausage, just don't know enough about how to do it and you are right Botulism is not something to play with. Hopefully someone could give me some good instructions on the steps to cold smoking sausage. maybe even some good smoked sausage recipes.
    MAK 2 Star General #1366
    Weber Charcoal Grill
    Old Gasser

  4. #4
    Quote Originally Posted by scott6049 View Post
    I would love to cold smoke some sausage, just don't know enough about how to do it and you are right Botulism is not something to play with. Hopefully someone could give me some good instructions on the steps to cold smoking sausage. maybe even some good smoked sausage recipes.

    That's exactly why we started this new section! As it grows, there will be more tutorials, recipes, etc. posted by our great members, and it will open up a lot more possibilities for using our pellet grills!

    In the mean time...


    Polksa Kielbasa Wedslona (Smoked Polish Sausage) is actually not hard to make at all.

    Here's a link to the Wedliny Domowe site for Hot-Smoked Polish Sausage.

    ================================================

    You can also buy some fresh sausages and hot-smoke them like Ffvillager did here. He did a nice job explaining the steps!

    http://www.pelletsmoking.com/searchi...-sausage-5967/

    You will note, as I mentioned above, the sausages are slightly gray in the center. Perfectly normal when not using cure, and again, this does not affect flavor at all!
    Last edited by TentHunter; 04-26-2013 at 03:01 PM.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  5. #5
    Here's a link to the Wedliny Domowe site for Hot-Smoked Polish Sausage.

    Man thanks Tent, this website is very informative, I really like it. I really want to make my own smoked sausage, but I am just too nervous to, until I fully understand the process. When I was little my grandpa used to smoke sausage all the time. he had an old out building that he hung the sausage in and he used a wash tub full of wood, that he wood get to smoke, no heat just smoke. it was the best sausage, I wished I knew his recipe. Hopefully with the help of some of the sausage experts on here, I will be able to make my own sausage without worrying about Botulism.
    MAK 2 Star General #1366
    Weber Charcoal Grill
    Old Gasser

  6. #6
    Senior Member
    Join Date
    Jan 2012
    Location
    Lake Stevens, WA
    Posts
    562
    scott,
    It would appear that some reading is in order so that you don't end up using some unsafe urban legends on sausage making.
    There are a few "sausage bibles" that are very helpful in understanding the sausage making process. Two that I have and refer to often are " Great Sausage Recipes and Meat Curing" by Rytek Kutas ( he started The Sausage Maker company) and his book is available there, and "Charcuterie" by Ruhlman and Polcyn . I've not used their Polish sausage kit, but everything I've purchased from them has been quality. Enjoy your newest hobby.

  7. #7
    Once you make a batch or two your nervousness will subside and you'll be hooked! But like SalmonSmoker said, do some reading so you understand what's what.

    Both of those books he recommended are great!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  8. #8
    Senior Member
    Join Date
    Jan 2012
    Location
    Lake Stevens, WA
    Posts
    562
    scott6049,
    I don't know if you have any sausage making equipment yet. It may be time for some new toys! Yahoo! A few thoughts....I started out with a few "not so handy" appliances that made the process very tedious. An Oster "kitchen center" with meat grinding and stuffing tube accessories, then graduated to the Kitchen Aid with the attachments before finally jumping to an actual grinder and vertical sausage stuffer. The KA did fine at grinding although the volume was low, but these grinder attachments literally "suck" at stuffing. The stuffing of the casings took forever because the screw won't push the sausage into the casing once the meat is ground and you have to use the tamper to push the sausage through the machine. It's extremely important to keep everything cold and that made it impossible to stuff a whole batch without having to put everything back in the fridge to re-chill. If I had to start again the first tool would be the stuffer. If you're starting small, you can buy your meat pre-ground. I buy Costco's 88/12 ground beef to make my summer sausage because I don't care for the higher fat content of the commercial SS and I don't have to drag out my own grinder(lazy). Then mix in the spices, etc. by hand and stuff the casings using your brand new handy dandy made for this purpose sausage stuffer.

  9. #9
    Salmonsmoker,

    I already have a kitchen aid mixer with grinder attachment and stuffer tubes. I have always ground my own hamburger from chuck roasts. What would be a good starter stuffer for me to get? I would really like a better grinder because as u know it takes forever to grind meat with the kitchen aid. I really want to start making my own sausage, so any advise you could give me or anyone could give I would greatly appreciate it. Thanks
    MAK 2 Star General #1366
    Weber Charcoal Grill
    Old Gasser

  10. #10
    Senior Member
    Join Date
    Jan 2012
    Location
    Lake Stevens, WA
    Posts
    562
    I'm not sure what I can post re: equipment brands with respect to the forum rules. Sent you a pm.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •