I have a new bradley smoker and I am looking for someone with a good sausage recipe.I am trying to save some money and teach my kids something but I am looking for for a tried and true recipe as I have never doen this before.
try curleyssausagekitchen.com
he has what you need. hes the one I go to.
have fun.
I just use the Lem kits from fleet farm and add a few spices just to kick it up a notch.
Here is a pic of a 12# batch out of my Bradley smoker just an hour ago.
Good luck
Dave
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My Grandpa’s recipe. Family favorite that goes quickly.
Grandpa Felix Kielbasa Recipe
20 lbs Coarse ground Meat (~60/40 lean to fatty mix) (beef/pork) or (venison/pork)
4 Large Onions Chopped-Cooked in 1.5 qts of water until soft, cool
Dry Ingredients:
1.5 TBS Black Pepper
4-5 Cups Powdered Milk
5 TBS Mustard Seed
3 TBS White Pepper
2 TBS Garlic Powder
5 TBS Marjoram
4 TBS Table Salt
1.5 TBS or 1oz Quick Cure (sodium nitrite)
Mix cure with a small amount of water to dissolve it and pour over ground meat
Mix in dry ingredients and add onions and water slowly and Mix Well!
Fry a few meatball sized pieces for taste to test for salt/flavor. Adjust if necessary.
Stuff into hog casings in 12-20” lengths depending on how big you want your rings.
Leave 1-2” of empty casings on each end to allow for tying rings with butcher twine.
Let hang in cool area or sit in fridge over night.
Smoke with apple wood at 120 F for one hour, 150 F for one more hour, then at 170 F for two hours or until an internal temperature of 141 F is reached. Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold shower or dip in a water tank until internal temperature reaches 100 F. Let dry and cool for 8 hours. Wrap, freeze or place in a cooler.
Sausage must be cooked before eating.
Boil, steam, or grill sausage and enjoy!
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