Homemade smoked sausage

Cookinero 25 Feb 2025

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.

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