Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Homemade smoked sausage

Author
Cookinero 25 Feb 2025
12260
Homemade smoked sausage

At home, you can cook not only boiled, but also smoked sausage. This is a tasty, aromatic, piquant and most importantly natural product that is impossible to resist. The recipe for smoking sausage will not cause difficulties if you follow the step-by-step instructions for preparing smoked products.

How to cook Homemade smoked sausage

Step 1

Homemade smoked sausage

Form the sausage. Using a special attachment on the meat grinder, stuff the intestines with minced meat. Tie the ends with a thread. Make sure that the intestine is filled tightly. As the intestine is filled, divide it into portions. To do this, measure the required length of sausage, twist the intestine at this point or tie it with a thread. Pierce the stuffed semi-finished products in several places with a needle.

Step 2

Homemade smoked sausage

Boil the sausage. Boil the sausages on low heat for 40 minutes. Then remove them from the water, let them cool and dry in a ventilated place for 1 hour.

Step 3

Prepare the smokehouse. Put 2-3 handfuls of wood chips on the bottom. For example, a mixture of alder and cherry. Place a tray over the wood chips. Place the sausages on the grate, leaving small gaps between them. Close the smokehouse tightly. Set the fire. When smoke comes out of the hole, start timing. From this point on, smoke for 35 minutes on moderate heat. Then remove the smokehouse from the fire, open the lid. After 20 minutes, take the sausages out, let them cool a little.

Homemade smoked sausage - FAQ About Ingredients, Baking Time and Storage

Yes, you can use collagen or natural hog casings from a butcher or grocery store as a convenient alternative to traditional intestines.
Store smoked sausage in an airtight container in the fridge for up to 5 days or freeze for up to 3 months for best quality.
Yes, substitute minced meat with a mix of mushrooms, lentils, or textured vegetable protein (TVP) and use plant-based casings.
Hickory, applewood, or mesquite chips also work well, each adding a unique smoky flavor to the sausage.
Yes, use a stovetop smoker or grill with indirect heat and a smoking pouch for a similar effect.
The internal temperature should reach 160°F (71°C) when checked with a meat thermometer.
Pair with sauerkraut, mustard, roasted potatoes, or a fresh green salad for a balanced meal.
Yes, cool them completely, then freeze in airtight bags with parchment between layers to prevent sticking.
Adjust the length when twisting or tying the casings—shorter for appetizers, longer for main servings.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Apricot mousse cake
Apricots, Bakery, Pie, Summer recipes, Sand cake,

Apricot mousse cake

Total Reviews:

Do you want to amaze your loved ones and guests at home? Prepare a mousse cake with apricots according to our recipe! There will definitely not be indifferent: this dessert deserves epithets exclusively in superlatives. A thin layer of crumbly dough,

Cookinero Cookinero
Adyghe cheese at home
Homemade cheese with kefir, Homemade cheese with milk, Collection of recipes, Homemade fermented milk products, Homemade cheese,

Adyghe cheese at home

Total Reviews:

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Cookinero Cookinero
Fried pollock with broccoli
Collection of recipes, Hot dishes for new year, Walnut season, There are common allergens, Just,

Fried pollock with broccoli

Total Reviews:

Pollock is one of the most popular fish in dietary cuisine. Pollock fillet contains many useful elements, vitamins, phosphorus and is low in calories. Broccoli and pollock go well together. For maximum benefit and to preserve the beneficial propertie

Cookinero Cookinero
Milk glaze
Collection of recipes, New Year's desserts, Glazes, Cakes, In 30 minutes,

Milk glaze

Total Reviews:

Milk and butter glaze is a universal option for decorating pies, muffins and even Easter cakes. Milk should have a fat content of 3.2%, otherwise it will not be possible to make the glaze of the correct consistency.

Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Korean cold soup Kuksi
Beef, Noodles, An omelette,

Korean cold soup Kuksi

Total Reviews:

This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is p

Cookinero Cookinero
Azerbaijani kutabs
Baking with sour cream, Sour cream flatbreads, Collection of recipes, Is it waiting, Flatbreads,

Azerbaijani kutabs

Total Reviews:

Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr

Cookinero Cookinero
Apricot and gooseberry jam
Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero Cookinero
Categories Menu Recipes
Top