SMOKED SAUSAGE INGREDIENTS RECIPES

Steps:

• Preheat oven to 350 degrees (f). * or grill
• Fine dice the onion and carrot and set aside. You may use a food processor for this if you want to.
• Cut sausage about 1/2 in. - 3/4 inch slices . Set aside.
• Cut potatoes into 1- 1 1/2 inch cubes. Set aside. (sometimes I will cut the potatoes while I'm browning the sausage)
• Heat large pot. Add olive oil then brown sausage. Remove from pot with a slotted spoon and set aside. You want to leave as much oil as possible in the pot.
• Add the diced carrot and onion to the pot and cook for just a minute.
• Now add back the sausage and add potatoes, along with the garlic powder, celery seed, parsley and salt and pepper. Give it a good mix then add the flour and stir to coat everything.
• Add chicken stock and stir well remembering to scrape the bottom to loosen the yummy bits. Spray a 9x13 in. baking dish . Pour mixture into the pan,cover with foil and bake for 40 minutes to an hour or till potatoes are tender. Let sit for 5 minutes so the liquid will thicken before serving.
• * You can skip the oven all together and put it on the grill or smoker. Keep it over indirect heat. Check it and give it a stir every so often.... Very good !

Steps:

• Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
• Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
• Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
• SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
• Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
• Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy