Number one rated smoked sausage

  • 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!

    Thank you!

  • @stan
    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.

  • Admin

    I would say that the most popular type of smoked/cured sausage that we see is either German Sausage or Andouille.

    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.

    For casings, most often, I think you’ll see 32/35 mm Natural Hog Casings. A few people may use Collagen Casings, but natural casings are still the most popular there.

    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.

  • Stan,
    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.

  • Austin;
    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.)

  • This post is deleted!

  • @stan
    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?

  • Regular Contributors

    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.

Log in to reply

Recent Posts

  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

    read more
  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

    read more

Recent Topics

Popular Topics





Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.