All about making hot-smoked sausage

Few things compare to the comforting warmth of a crackling fire and the delicious aroma of homemade hot-smoked sausage wafting through the air when it comes to cozying up our homes during the colder months. Making your own hot-smoked sausage is a time-honored tradition that unites families and fills homes with the enticing aroma of slow-cooked perfection. It’s not just about delicious food.

Making hot-smoked sausage is a fulfilling process that calls for meticulous attention to detail and a passion for high-quality ingredients, from choosing the best cuts of meat to perfecting the art of smoking. Whether you’re an experienced sausage enthusiast or a curious novice, this guide will walk you through every step of making delicious hot-smoked sausage in your home.

An ideal mixture of meats and spices forms the foundation of every mouthwatering hot-smoked sausage. Your sausage’s flavor and texture can be significantly influenced by the type of meat you use, from flavorful beef to succulent pork. You can customize your sausage to your tastes by experimenting with different cuts and combinations, whether you like it stronger and more flavorful or softer and more subtle.

Naturally, a sausage wouldn’t be complete without its special seasoning. Add any combination of spices, like paprika and garlic, or fennel and black pepper, to your hot-smoked sausage to make it taste amazing. The secret to making a sausage that entices the taste buds and makes you want more is to find the ideal balance of seasonings.

Principles of cooking hot smoked sausage

Making hot smoked sausage at home is a time-consuming and labor-intensive process.

Naturally, the outcome justifies the entire endeavor.

A smokehouse and a meat grinder fitted with special sausage-stuffing attachments are required to make homemade sausage.

Fruit tree wood is necessary for smoking homemade sausage because it produces white smoke, which gives the finished product a wonderful flavor and subtle aroma. Add some hazel chips if you want the sausage to have a bright red or golden color.

Required ingredients for making sausages

Pork without cartilage and bones, 0.8–1 kg;

Lean meat without bones, such as chicken or beef, weighs 0.3 kg;

Fresh fat, taste it;

Cleaned intestines for the casing of sausages;

To taste, add salt, red and black pepper, garlic, and coriander.

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Recipe for cooking home-made hot smoked sausage

Although producing sausages by hand requires a lot of labor, the end product is worthwhile:

• Prepared meat and lard (it is taken according to desire and taste preferences) are cut into small pieces, and then twisted through a meat grinder.
• The garlic can be chopped or minced through a garlic grinder.
• In the prepared minced meat add salt and all spices, as well as garlic and mix well. The resulting sausage stuffing should be placed for a few hours in the refrigerator, so that the stuffing is better soaked in seasonings.
• Put the sausage stuffing attachment on the meat grinder, pull the intestine over it and tighten the other end with a string. The stuffing is once again passed through a meat grinder and stuffed tightly into the intestines. If desired, you can make small sausages by pulling threads, in this case the stuffing is stuffed not so tightly, and then the end is removed from the meat grinder and also tightened with a strong thread on a few knots.
• The ready sausage is pierced in several places with a toothpick and placed in a pot of boiling water. Boil the sausage should be cooked for about half an hour, and then dry for two days.

According to some recipes, the raw sausage should be smoked before being boiled for 30 minutes. In this instance, it’s thought that all of the sausage fat will melt and soak into the smoked meat throughout the whole batch. THIS will enhance the final product’s flavor and increase its tenderness.

The actual hot smoking will be the next step.

• Wood chips from fruit trees and juniper, alder or hazel are put into the smokehouse. Place foil on top of the wood chips. Place the prepared dried sausage on the grate.
• During the smoking process, it is necessary to make sure that the wood chips do not burn, but only smolder a little bit.
• You can also cover the sausage with foil to prevent the scale from getting on it.
• The smokehouse is charged on medium heat and water is poured into the water seal.
• The whole smoking process takes about two hours at a temperature of 80 to 120 degrees Celsius.

Important: keep a careful eye on the temperature; it shouldn’t fluctuate.

The best way to fully experience the flavor of ready-to-eat smoked sausages is to store them in the refrigerator for a day before serving.

Preparing the smokehouse and the smoking process

A smokehouse is required if you want to surprise your guests with homemade hot smoked sausage. You have two options: make it yourself or purchase it from a store.

There are many different types of smokehouses with water traps available from specialized stores. They have various lid configurations and volumes and are constructed from ferrous metal and stainless steel. The ideal one can always be found, both with extra features and at the right price.

You’ll get a delicious sausage made by hand from a wide stainless steel pipe in a hot, smoke-filled smokehouse.

• Prepare a stainless steel barrel and a pipe with a length of 2.5 meters and a radius of 40 cm, set the barrel vertically on the ground, and bring the pipe to the barrel and dig into the ground completely, except for the hole where you put wood or wood chips.
• To find out whether our barrel is well heated, put your hand against the wall and if you can hold it for no more than 5 seconds, you can start the smoking process. BUT note that too hot a barrel is also not too good for our delicacy. This may result in baked sausage rather than smoked sausage.

Smoking process step by step

You already own or have built your own smokehouse, and you have a recipe for making sausage at home. It is now the appropriate moment to begin smoking your homemade treat.

Burlap and long, thick sticks are needed for hanging the sausages, if our smokehouse has reached the proper temperature already.

• The sausage should be smoked in a suspended state, this way you can achieve even heating. String the sausage rings on sticks and place them across the barrel., don"t forget to leave a distance of 3-5 cm between the sausages.
• Lower the sausage into the barrel (place the stick securely across the barrel) and cover with two layers of burlap. For complete smoking you will need at least 2 hours, all this time check the heat of the barrel, so as not to cool or overheat it.

Once an hour or so has passed, flip the sausage over to ensure that the top and bottom have equal amounts of smoke.

• After two or two and a half hours, the product will have a golden brown or bright red color.

Verify that the finished sausage product is prepared. You’ll need to cut up a sausage for this. When the pulp is a consistent shade of pink, the product is finished. Once the sausage has come out of the smoker, wipe it down with a soft, dry cloth and set it somewhere cool. After it cools completely, place it in the refrigerator and leave it there for a full day. After that, you can serve a sample to your guests.

Making sausages with a hot smoke is a delightful fusion of art, science, and tradition. It’s a process that requires patience and attention to detail, from choosing the best cuts of meat to perfecting the art of smoking.

The quality of the ingredients comes first and foremost. For a delicious sausage, selecting the correct cuts with the perfect fat-to-lean ratio is essential, whether the meat is pork, beef, or a mix of meats. Furthermore, choosing the right spices and seasonings is essential for maintaining the meat’s quality as well as for adding flavor.

The magic starts when the meat is ground and combined with spices. It takes skill and accuracy to get the ideal balance of flavors and textures. A harmonious taste is produced in every bite through careful mixing, which guarantees that the spices are dispersed evenly.

It’s time to start the smoking process after the meat is ready. In addition to adding a deep, smokey flavor, smoking serves as a preservation technique. To achieve the desired outcome of juicy sausages with a flavorful, caramelized exterior, temperature and smoke intensity control are crucial.

Lastly, keeping hot-smoked sausages fresh and high-quality requires careful storage. They stay safe to eat for longer when kept frozen or refrigerated, whether they are vacuum-sealed or kept in airtight containers.

To sum up, creating hot-smoked sausage is a labor of love that needs patience, willingness to try new things, and attention to detail. Anyone can make mouthwatering homemade sausages that will please friends and family by learning the basics of meat selection, seasoning, smoking, and storing.

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