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PostPosted: Thu Apr 02, 2015 10:41 pm 
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Joined: Mon Sep 16, 2013 11:21 am
Posts: 79
I made some sausages last week from a recipe sourced from the internet. Some Pork chilli cheese bratwursts, trying my hardest to make something like this.

2.5kg pork shoulder, fat on. diced and minced.
salt
6g sugar
5g cracked black pepper
3g dried marjoram
8g mustard seed
8g minced garlic
chilli flakes
american cheese (bought from Costco)
water (maybe 300mls)

Of course, you'll need casing (i used natural, which i think almost any butcher should be able to sell you).

Combine ingredients, stuff sausages (i use kitchenaid and sausage attachment) and into the smoker at around 150-160F for an hour and then raise the temp to about 200F till internal temp is around 160F.

Image

Image

Image

Sorry for the lack of crack it open money shot.


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PostPosted: Thu Apr 02, 2015 10:54 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667
they look fantastic!!!!!
amazing work there

for the last 2 years i have been adamant not to cook sausages
now though with the sourcing of good quality links ect im starting to love them again

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Apr 04, 2015 6:25 am 
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Joined: Wed Jun 18, 2014 3:35 pm
Posts: 673
Yep they look ace. I have always wanted to make sausages but i fear buying the equipment and it not being used. i do have this book that i picked up cheap from one of those tables that set up in Westfields that got me inspiredImage


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PostPosted: Sun Apr 05, 2015 7:17 am 
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Joined: Wed Feb 11, 2015 9:21 pm
Posts: 93
Nice work. I love smoked snags. So juicy!!!


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PostPosted: Fri Sep 23, 2016 5:19 pm 
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Joined: Wed Sep 14, 2016 4:25 pm
Posts: 10
Wonderful! I am getting hungry now.


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