Homemade smoked, hot Italian sausage2012-08-06
These sausages were made with TLC, from scratch and smoked in the Bradley outdoor smoker. The Bradley has become one of our favorite kitchen appliances.
With hubby having alot of time on his hands and trying to avoid gardening work, he came up with the idea of making sausages from scratch which was quite devious of him as he achieved his objective! I couldn’t get too mad at him though as the end result was DELISH!
Although this is quite an elaborate process, the sausages were amazing so it’s totally worth the effort. Plus, you know what you’re putting into your mouth! If you have a reliable butcher, you can ask him to grind the meat for you. Make a big batch and the sausages, raw or cooked, will keep in the freezer for 3 months.
The sausages can be served as is, with a nice cold beer or some red wine or as a pizza topping, or with your favorite pasta!
- 2.5kg of pork shoulder (or fläskkarré), cut into cubes big enough to go through the feeder of the grinder
- 1 onion, finely chopped
- 1 tablespoon of fennel seeds
- 6 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of freshly ground pepper
- 2 tablespoons of dried chili flakes
- 100mL water
- 1 teaspoon of curing salt
- Sausage skins, soaked in water 1 hour in advance
Mix all the ingredients well and grind the meat twice.
Preheat the Bradley smoker to 100 degree Celsius.
Stuff your sausages into the sausage casings using your sausage attachment on the KitchenAid.
Place the sausages in the Bradley smoker, using the sausage hooks.
Smoke for 1 hour using hickory bisquettes at 100 degree Celsius, then another hour in the smoker but without the smoke.
Remove the sausages from the smoker and give them a shower. This is to plump the sausages up.