Newbie. Just getting started and have questions :)
Jurae last edited by Jurae
I am going into this home sausage-making as a complete newbie! (Started fermenting sauerkraut and now husband wants sausage). I digress……
I recently purchased the following sausage seasonings and add-ins from Waltons:
Willies Snack Stick
Hot Link sausage
Fresh Onion and Garlic Bratwurst
1 lb high-temp cheddar (to split between the Polish and Fresh Bratwurst)
1 lb high-temp pepper jack (to split between the Snack Sticks and the Hot Links)
Encapsulated citric acid (For the snack sticks. Where else should I use this?)
Carrot fiber (Can this be used in all sausages?)
I have 17mm smoke color collagen casings for the snack sticks and 26mm clear collagen casings for the rest.
I have a Masterbuilt 36" Bluetooth digital electric smoker with optional cold smoke box (which I use for bellies with Waltons Dry Rub Bacon Cure).
What are the smoking process and times for Hot link, as well as Polish sausage? I have looked on the Walton’s site and cannot seem to find those resources.
I have carrot fiber to add to the smoke items. Can carrot fiber be added to fresh bratwurst to smooth out the texture and retain moisture? We prefer a smoother, less coarse sausage.
Any good Banger seasoning mixes or recipes out there? Our favorite bangers come from Silva Sausage Co. in Gilroy, CA. - that is my target goal
Thank you in advance. Looking forward to your expert replies
@Jurae said in Newbie. Just getting started and have questions :
Hello and welcome Jurae! First, good choices on seasonings, the Willies is always a crowd pleaser and I have been itching to try the Onion and Garlic Brat for a while now, so you will have to let me know how that comes out.
Smoking process for Hot Link would be
120° for 30 minutes without smoke
130° for 30 minutes with smoke
140° for 30 minutes with smoke
150° for 30 minutes with smoke
160° for for 15 minutes with smoke
170° until the internal temp of the hot link is 160° without smoke
Cool it down for 20 minutes in an ice bath to bring the internal temperature down and stop the cooking process
For Polish the smoking schedule would be a little easier
120° for 30 minutes with no smoke
145° for 60 minutes
185° until internal temp reaches 160°
Then cool down in an ice bath for 20 minutes.
For carrot fiber you can absolutely use it in a non smoked sausage like a bratwurst, we often do as it gives more volume and I tend to like the texture better as well, I have been using carrot fiber in all my sausage products recently as it is allergen free, inexpensive and does an amazing job at moisture retention.
I have never made Bangers but I do have a recipe from our vendor that I am going to email you, along with a copy of this post.
I hope I answered all your questions and if you have anymore we always try to respond as quickly as possible!
Papa Gale last edited by
Newbie Waltons has great products and Meatgestics is an amazing resources. I would like to recommend a book you should get
Great Sausage Recipes and Meat Curing by
Rytek Kutas. It has a wealth of information for a Newbie. Enjoy your sausage.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.