Smoked Country Style Sausage Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Pork butt, cubed
2 lbs: Beef chuck 25% fat, cubed
1/2 cup: Ice water,
1/4 cup: Dry milk powder,
5 tsp: Salt,
1 tbsp: Sugar,
1 tbsp: Paprika,
2 tsp: Fine grind white pepper,
2 tsp: Mustard seed,
1/4 tsp: Ascorbic acid,
1/2 tsp: Saltpeter,
4: Feet small hog or sheep casings,
Directions:
Grind the pork through the fine disk. Grind the beef through the
coarse disk. Mix together and combine with the remaining ingredients.
Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at
180-190. Simmer in a 190 kettle of water for thirty minutes; place in
a kettle of cool water fro half an hour, dry and store in the
refrigerator for up to two weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
Source from luhu.jp
coarse disk. Mix together and combine with the remaining ingredients.
Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at
180-190. Simmer in a 190 kettle of water for thirty minutes; place in
a kettle of cool water fro half an hour, dry and store in the
refrigerator for up to two weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
Source from luhu.jp