Number one rated smoked sausage
stan last edited by
Hello and again thanks for all the great information on meatgistics!
I have a question on what would be the number one flavor profile ,casing size and what type of meats that are generally preferred and popular in this country for smoked sausages?
The kind that is served at all the famous and popular BBQ restaurants in Texas?
What is your recommendation and do you carry it?
One that takes in the smoky flavor
One that you always see in pictures on a big giant sample platter!
sausage king last edited by
Hello there stan. I would love to find out my self. I’ve done a lot of reading and I do know that they use a 75/25 beef to pork ratio. And most of what I’ve seen is like a German sausage recipe. I do know I’ll be watching to see if someone gives up a recipe.
Andouille sells more than German (for us), but it is also not completely a smoked/cured sausage. Sometimes it is fresh, sometimes cured/smoked, and sometimes just smoked. It also doesn’t quite fit the generic smoked sausage category in my opinion. For what is strictly seen as a smoked and cured sausage, I’d say our H German Sausage Seasoning is the most popular option.
German sausage would be my final answer!
I’d also throw Polish Sausage into the mix though. Grouping German and Polish sausage together, that makes what I’d say is the most popular set of options for smoked sausage. They are somewhat similar, and together they constitute what I view as a traditional smoked and cured sausage.
Both natural and collagen casings will absorb smoke color and flavor really well.
For meat type @sausage-king is right. Most traditionally, you’ll see somewhere between 80/20 (beef to pork) to 60/40 ratios. That exact ratio is very much subjective though, and really is just a personal preference. If it was me, I’d make them out of 100% pork just because it is less expensive.
Hopefully that helps. Let us know if we can provide any more info.
Mark G last edited by
What you’re looking for is a Texas Hot link recipe. You can put whatever you like in terms of meat bill but most are 50-75% beef with pork as the balance. Walton’s sells a hot link seasoning mix and a typical 32-35 hog casing is fine.
Here’s a link to another recipe I’ll be trying soon as it looks pretty solid.
mswoody6.4 last edited by
I used to work in a butcher shop years back and it depended on the time of year for sausage flavors, but in the summer Sage flavored sausage was no.1, preceded by tomato and cheese fall and winter were the Italian, because of the holidays, Italian hot sausage was all year round. So the time of year can dictate the sausage flavor. There are a lot of sausage recipes out there, just remember where you live and the time of year. ( These sausages are what was sold out of the shop on Long Island and may differ in Iowa, Alabama, etc.)
cayenneman last edited by cayenneman
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Papa Gale last edited by
Great question I to would love to know the answer???
We have pretty much dialed in on several breakfast sausage, brats, summer sausage, hot dogs.
But we have made several kelbisa sausage they were good but nothing like hillshire farms kelbisa. Does anyone know how to make hillshire farm kelbisa?
I’d recommend getting sausage makers book called great sausage recipes in meat curing By founder Rytek Kutas. It has the most complete listing of sausage recipes I have ever seen I use it all the time as a reference guide. It has every ethnic version of sausage like kielbasa is Polish bratwurst is German chorizo is Mexican and so on.
To answer your question which sausage is most popular I think it’s a regional thing. I grew up in the Dutch Amish part of eastern Pennsylvania which has a huge German influences… The Amish still do fundraisers to this day selling sausage with just salt and pepper in it 100% pork.
As for a mix I use 50% pork butt to 50% venison. Or I use 100% pork I’ve never experimented with beef. But I do love Lebanon bologna and it’s no available here in Rochester so it’s on the list.
Favorite casing has to do with what I making if I want something that has a nice nap to it I will use fresh casing if I want something they can withstand the smoker and hang and it has a lot of weight to it or use the collagen. I use Walton’s fresh 32 & 21. They are the best! Also use 32 and 19 smoked for snack sticks.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?