INGREDIENTS

INSTRUCTIONS

grind coarse (I use a 1/4" chile plate) you could also grind a second time
with a fine plate if you like (I like coarse sausage)
mix well
I stuff them into hog casing and twist by hand.
Smoke for about 3 hours at 115
Simmer in hot (170) water until they float (I just dump them in boiling
water taken off the heat and then turn the flame to the smallest it will
go).
I like them hot from the pot or cooled and then grilled.
Why, the simmering in water. Well, first off and most importantly, I've
always done it that way. I think though, that it takes some of the salt out
and gives it a different texture. 2 Tbs salt is a bit much, and indeed when
you fry up a test batch, it comes out salty. I usually also do not soak the
brined hog casings overnight. I just rinse them out before I use them, this
might leave them salty. Also, smoked at 115 doesn't quite cook it, steeping
finishes the meat off. Now, I guess you could smoke (at 115) for a while
and then raise the temp to, say, the magic 240 and continue for another
while. It's just something I've never tried. I really adapted this from
what we used to do on the farm in Austria, that is cold smoke and then
boil.
Hope you try this and if anyone wants to try smoking the meat all the way,
post the results.
Posted to bbq-digest by "Richard Schwaninger"
<richard.schwaninger@lamrc.com> on Apr 20, 1998

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”