עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-24-2008, 01:27 PM   #1
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Post Need a good smoked Sausage Recipe

Seeing Barbefunkoramaque's thread about old school boxes and looking at that sausage has me wanting to make some good smoked sausage.

Anyone got a good recipe?

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 10-24-2008, 02:14 PM   #2
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

I'm guessing that you aren't interested in bratwurst, kielbasa or Italian sausages, but rather want a BBQ joint type of sausage......I would recommend Bigwheels Genuine Texas Hot Links. Now you can see what I was talking about in Barbefunkoramaque's thread, when I mentioned how perfectly cooked those links he showed really were. I grind mine coarse and cook them slow so they swell up first, then I adjust the pit temp so they only sweat, but don't ever spit and never split. I like to make rings better than links.



Now, I have seen slight variations to this classic hot link recipe, the most common is to go with all pork instead of the 2# of beef & some call for a cup of beer instead of a bottle. I use a whole bottle but only mix some into the cut meat before grinding. The remainder I mix into the meat after grinding. Then I let it sit in the beer fridge overnight before stuffing or wrapping in bulk. This lets all of the moisture get absorbed and the flavors blend. This does have some heat, use your own judgement on the red pepper and cayenne. For some reason, fatties or hand-rolled links are not as hot as stuffed links. I guess some of the fat rendering out takes some heat with it.

Anyways, here is the original recipe



Bigwheel's World Famous Genuine Texas Hotlinks

5 pounds boston butt
2 pounds lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-24-2008, 04:56 PM   #3
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

Man, that looks like a great recipe. You were correct, I am looking for a good BBQ type sausage.

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 10-24-2008, 05:18 PM   #4
wlh3
is One Chatty Farker
 
wlh3's Avatar
 
Join Date: 09-12-07
Location: Port Hueneme , CA
Downloads: 0
Uploads: 0
Default

Thanks Thirdeye for a great recipe for hot links. Do you know what temp you are smoking them at? I don't know if I can get the drum to hold 180* for 5 or 6 hrs
__________________
Weber 22.5"
Weber Smokey Joe
UDS is done and cooking
UDS #2 is done and cooking
Walker

I BBQ because it is just so PRIMAL
wlh3 is offline   Reply With Quote


Unread 10-24-2008, 07:35 PM   #5
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

When I'm feeling a little lazy, I use the High Mountain Polish Mix. I then smoke them with pecan. They come out fantastic.

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 10-25-2008, 06:07 AM   #6
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by wlh3 View Post
Thanks Thirdeye for a great recipe for hot links. Do you know what temp you are smoking them at? I don't know if I can get the drum to hold 180* for 5 or 6 hrs
Well, the purpose of the Tenderquick is to extend the safety zone for lower temp cooks (but it also changes the color and texture slightly, and I think keeps the meat moist). The lower the better on the pit temp, but the real key is an even cook. Even as high as 250° will work. Bigwheel calls it "slow grilling". Think of it as trying to sneak up on the finish temp, instead of getting there quicker like you do when grilling a link over a hot fire.

If you can keep the internal temp of the sausage less than 175° it will be much less greasy. The one thing you will notice with low temp smoking, the casing will look great when it comes off the pit, but sometimes it will wrinkle as the sausage cools or if you get a pinhole leak (a squirter). Flavor wise, the wrinkles are no big deal and if you are smoking enough to have leftover, you can use a spray bottle of water and mist it before it cools on its own. See that one in the back row? That's what I mean.


I built a mini ring for my drum but I'm sure you could take a big coffee can, cut the bottom out and drill some air holes in the sides and get a similar effect until you build a mini ring. They are really handy for smoking fish. Or you could go with a water pan on the lower rack, but that defeats the design of the drum.

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-25-2008, 11:14 AM   #7
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

Man Third-I is there anything you don't know concerning meat?

Thanks again, going out to get the ingredients today. Might smoke them tomorrow.

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 10-25-2008, 11:27 AM   #8
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Downloads: 0
Uploads: 0
Default

That's why they call him "The Meatman"

Paul
milehigh is offline   Reply With Quote


Unread 10-25-2008, 12:35 PM   #9
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

Jeff, since you asked for recipes and only got one, here are some I use when I don't get lazy and use a kit.

NUTZ

http://www.wwf5.com/stuffers.com/con...s/sausrecp.pdf
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 10-25-2008, 12:40 PM   #10
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

Here's another one;

http://www.wedlinydomowe.com/sausage-recipes.htm

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 10-25-2008, 12:42 PM   #11
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

Thanks Nutz, I appreciate it!

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 10-25-2008, 12:50 PM   #12
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by yelonutz View Post
Jeff, since you asked for recipes and only got one, here are some I use when I don't get lazy and use a kit.

NUTZ

http://www.wwf5.com/stuffers.com/con...s/sausrecp.pdf

That is a good collection and the hot link they have there sounds good too. I clipped it and posted it below. I've always had a problem with keeping sausages with beef as moist as I want them, so I usually whight them heavier with pork. Bigwheel's is that way, heavier with pork.

Otis Boyd’s Famous Hot Link Sausage
2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t anise seed
2 t dried oregano
Dash salt and ground black pepper

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with
string.

Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.

For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-25-2008, 01:05 PM   #13
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post
That is a good collection and the hot link they have there sounds good too. I clipped it and posted it below. I've always had a problem with keeping sausages with beef as moist as I want them, so I usually whight them heavier with pork. Bigwheel's is that way, heavier with pork.

Otis Boyd’s Famous Hot Link Sausage
2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t anise seed
2 t dried oregano
Dash salt and ground black pepper

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with
string.

Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.

For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.
I've made that one. Just looked at my notes. It says to leave out the anise. It makes sense, I don't care much for anise.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 10-25-2008, 01:13 PM   #14
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

I wish I could find a place around here that sells the kits. I might look more to the butcher shops.

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 10-25-2008, 08:04 PM   #15
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

Cabelas sells them.

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Andouille Sausage Recipe Request SmokinAussie Q-talk 19 07-27-2011 11:24 AM
Need a good baked bean recipe (smoked of course) GreenDrake Q-talk 22 06-06-2011 08:13 PM
Need a good "smoked" baked bean recipe Wampus Q-talk 11 02-27-2011 05:24 AM
Smoked Beef Guinness & Cheese Pie (Good recipe for leftovers!) CarbonToe Q-talk 12 11-16-2007 10:20 AM
Im looking for a good SMOKED TURKEY recipe for Thanksgiving!!! breambuster Q-talk 6 11-13-2006 10:06 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.