INGREDIENTS

INSTRUCTIONS

From "Barbecuing & Sausage-making Secrets" by the Culinary Institute
of Smoke Cooking, Charlie & Ruthie Knote.  Mix the spices with the
water, then mix this with the ground meats  thoroughly. Grind again
with a hamburger plate (1/8 inch holes) for a  finer textured sausage.
Makes 3 sausages.  To smoke sausage without casing: Refrigerate the
mixture 2 to 4 hours  for better shaping. Shape 4 pounds of mixed
sausage into three loaves  18" long piece of plastic wrap, then roll up
tightly. Knead this  sausage loaf carefully to eliminate air pockets in
the sausage. Prick  any air pockets with knife or ice pick, and twist
the ends loosely to  make a temporary casing.  Place the wrapped
sausage loaves running accross the wires on your  smokers grid. This
will produce a better appearance on the finished  product. Leave 1/4"
space between sausages for heat penetration. Wet  smoke-cook in a water
smoker, or cook in a custom smoker or kettle  grill, or oven, for 45 to
50 minutes at 250 degrees. Do not exceed  275 degrees, or the plastic
wrap may melt. You need to cook just long  enough to "set-up" the meat,
120-130 degrees internal.  Remove the sausage from the smoker, and cool
for 10 to 30 minutes in  the plastic. You want the meat to reabsorb the
liquids, for a moist  sausage. Then, remove the plastic wrap. Remove
any liquid and  sediment from the surface with a paper towel. Dry smoke
for 40 to 60  minutes, to an internal temperature of 150 to 155
degrees. Check the  temp with a meat thermometer from the end of the
sausage. Remove  immediately when done, cool and refrigerate.  Age for
12 hours up to 5 days in the refrigerator for mellowing out  before
serving. Cover with foil or plastic to prevent drying out.  This can be
kept up to 6 months in the freezer without great loss of  flavor by
wrapping in foil and placing it in a plastic bag.  Notes: I tasted the
beef version of this recipe, which is made with 1  1/2 lb beef chuck &
2 1/2 lb pork, and does not have the extra garlic  & black pepper at
the end of the recipe. Twelve people made 1 sausage  disappear in less
than 10 minutes. Making this without the casing  made for an irregular
shape, but nobody cared!  I haven't read to much of this book so far (I
only got it last  night!), but I'm not too impressed by some of the
tips and procedures  they have. Also, the style of the authors leaves
something to be  desired. They keep referring to "Food-panicked"
Americans, and appear  to have an over-inflated opinion of themselves.
They do have some  good information, and some great recipes, however,
and overall, I'm  not disappointed I bought the book, but you may want
to find it for  less than the cover price of $14.95.  Posted to
bbq-digest by chef.paul.g@altavista.net on Dec 17, 1998,  converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1870
Calories From Fat: 1070
Total Fat: 115.8g
Cholesterol: 660mg
Sodium: 1036mg
Potassium: 2802.3mg
Carbohydrates: 19.5g
Fiber: 4g
Sugar: 4.6g
Protein: 178.8g