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

    @stan
    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.

    http://www.rimfirecentral.com/forums/showthread.php?t=236256



  • 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.)



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  • @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

    @papa-gale
    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.


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  • @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.

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  • R

    A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”

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  • B

    @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!

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  • P

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.

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  • P

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.

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