Sausage Archives - Bradley Smokers North America

Smoked Italian Cacciatore Salami Recipe

Bradley Smoker — Tue, 15 Mar 2022 18:54:17 +0000

With this Smoked Cacciatore recipe, I got 15 nice sausages. As far as salami goes, this one is pretty easy. It uses standard hog casings instead of beef casings, which can be tough to find. The wider beef casings are more challenging to cure, too. These thinner salami can cure in as little as 2 weeks, although a month is better. The flavorings here make a powerfully spiced salami. You can pare them back if you want, or change them any way you wish. Only don’t mess with the salt, curing salt, dextrose or sugar, and black pepper. After just 4 hours of cold smoke, they get a nice red color.

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Smoked Andouille Sausage Recipe

Bradley Smoker — Fri, 07 Jan 2022 23:48:21 +0000

Andouille Sausage is a classical Louisiana smoked sausage, which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables. It is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt). It is not easy to come up with a universal Andouille sausage recipe. Some recipes include dry red wine, others bay leaves, allspice, sage, paprika, crushed red peppers, sugar, onion powder, pequin pepper, mace, nutmeg, sage, ancho chili, file powder etc… So which one is the real Andouille Sausage? Nearly all recipes agree on the following ingredients: pork butt, salt, cracked pepper, garlic, thyme and cayenne pepper. So, we have decided to keep it simple and include only those mentioned and nothing else. But please feel free to improvise and include any spices you like.

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How To Make Smoked Sausage

Bradley Smoker — Tue, 07 Dec 2021 17:52:19 +0000

Homemade mesquite-smoked sausages! Here’s an absolutely perfect recipe for your next BBQ party.

Ingredients:

3 Pounds ground pork
Hog casings, soaked and rinsed in cold water
4 Teaspoons ground black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon salt
1/2 Teaspoon pink curing salt
1/2 Tablespoon ground mustard
1/2 Cup ice water

Directions:

In a small bowl, add the meat and the seasonings, mixing them well.
Add the ice water to the meat and mix until everything is well incorporated.
Take a sausage stuffer and place the mixture in it, following its manual instructions to operate it. Make sure you don’t overstuff any of them.
Determine your desired link length once all the meat is stuffed and pinch and twist a couple of times or tie it off.
Preheat your smoker to 225°F (107°C).
Place the sausages on the smoker and smoke them for 1 to 2 hours or until their internal temperature reaches 155°F (68°C). You can use mesquite bisquettes for this recipe. When done, let the sausages rest for a few minutes before serving.

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How to make Chipotle Maple Venison Smoked Sausage

Bradley Smoker — Wed, 20 Oct 2021 20:45:16 +0000

This delicious and flavorful smoked sausage recipe will leave you wanting more.

Ingredients:

Homemade seasoning

5-6 bisquettes

20% pork belly

Hind leg of a whitetail deer

Directions for Recipe:

1. Take your whitetail deer and cut it into small pieces.

2. Proceed to take your pork belly and slice it into small pieces as well, proceed to mix in the whitetail deer and pork belly together in a bowl.

3. Sprinkle your homemade sauce on top of your pieces and insert it into a grinder.

4. Place your minced meat mixture into a casing.

5. Let your sausage marinate for one full day.

6. Following the next day, add your bisquettes into your Bradley P-10 smoker and put your maple sausage in for 90 minutes at 250 F (121 C).

7. Once the 90 minutes are over, bring out your sausage and enjoy!

Recipe by: HuntChef- HuntChef

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Smoked Hungarian Sausage Recipe

Bradley Smoker — Thu, 23 Sep 2021 18:25:15 +0000

This Smoked Hungarian Sausage Recipe is not for the faint of heart and cannot be achieved without commitment. But the taste is excitingly reminiscent of ‘házi kolbász’ This is a homemade sausage people used to make in the villages during hog slaughter. It was supposed to be stored and eaten much. When ready, rest them refrigerated and covered up at least for overnight, or up to two days before smoking. Smoke the sausages until the color turns to a nice red.

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Smoked Majas Hurka Recipe

Bradley Smoker — Tue, 04 May 2021 19:08:52 +0000

This Smoked Majas Hurka Recipe is my take on a recipe from the book “The Sausage-making Cookbook”, by Jerry Predika. Majas Hurka is a Hungarian term that means “Don’t even ask what this is made of, just eat it.” I’m just kiddin’. As a matter of fact, “Majas Hurka” is Hungarian for hot liver sausage. But I substituted pork lungs with elk lungs. Lungs taste somewhat like liver, and the sausage goes well with eggs, potatoes, or cabbage. In England people call lungs “lights”. The meat will grind and stuff better if you chill it after cooking. Hungarians use to say that the hurka looks legit and they miss it a lot. It is pretty taste and looks like a Boudin.

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Smoked Shrimp and Pork Sausage Recipe

Bradley Smoker — Fri, 09 Apr 2021 17:12:41 +0000

At first, shrimp and pork don’t look like a good combination. But if you try this Smoked Shrimp and Pork Sausage Recipe, you may change your mind. You’ll need 1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp. But you may use 2 pounds of shrimp chopped up, if you can’t get the exact size. The lemon in the ingredients lends this recipe a special taste that goes well with the shrimp. Because it’s already cooked, it makes a good dinner shortcut. You can serve them with almost everything like casseroles, beans and rice, pasta, etc. Hang in smoker for one hour at 130 to dry. Bump to 140 and add 2 hrs of smoke. I prefer hickory. Bump temp up 10 degrees every 2 hrs until IT is reached. Bring IT to 135-140 then put in hot water bath to IT of 152. Hot water bath should not be above 165. After bath, plunge in ice water bath and then bloom.

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Smoked Jumbo Polish Sausage Recipe

Bradley Smoker — Fri, 09 Apr 2021 17:03:33 +0000

This is my Grandpa’s Smoked Jumbo Polish Sausage Recipe. I was in the mood to try something a little different than the usual I make. So, I thought this recipe looked like it was worth a try. This is an old family recipe and I hope you try it and enjoy it. Besides, you have the option to make it fresh or smoked. The smoked sausage contains all of the fresh ingredients and then the rest listed.

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Dry Cured Smoked Italian Sausage Recipe

Bradley Smoker — Fri, 19 Mar 2021 20:14:41 +0000

This Dry Cured Smoked Italian Sausage Recipe is basically the one from the book “Great Sausage Recipes and Meat Curing” by Rytek Kutas. Although it works just fine, it’s possible to make some adjustments. For example, the ingredient I have is “Bactoferm F-RM-52”, but I think fermento may be easier to work with. As for the casing and casing size I’ve found that natural hog casings will give the best results. The collagen ones, sometimes, dry and break off where you hang them. You could use a 32-34 mil casing and have sausage ready to eat in 20-30 days. And/or you may want to try beef middles 50/60 mil to make salami out of your recipe. This could take 30 – 50 days till ready.

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Smoked Hot Italian Sausage Recipe

Bradley Smoker — Mon, 22 Feb 2021 22:19:32 +0000

I decided to make this Smoked Hot Italian Sausage Recipe for the upcoming gameday. My first try at this particular recipe and it’s a winner! I adapted it from the book “Charcuterie” and I used a new source for my casings, because the last ones I used were terribly tough and disappointing. I liked these casings, from Syracuse Casing company. It is a kind of pre-tubed hog casings and are super tender, with a great snap to them. Super easy to get onto the sausage stuffer tube, also. I had a couple of blowouts, though. These casings are a little bit more tender than the others I have used. But once I treated them more gently, it went well.

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