Smoked Sausage
YIELDS: Approximately 12-15 (6-inch) links


I use the same basic recipe to make smoked sausage as I do to make platines. The only exception is that the meat mixture is stuffed into sausage casings.


  • 3 pounds ground pork butt
  • 1 pound pork fat
  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 2 tbsps garlic, minced
  • 1/2 cup green onions, thinly sliced
  • 1/4 cup parsley, chopped
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp paprika for color
  • 1/2 cup ice water
  • 32 - 35mm sausage casing for stuffing

Note: 32 - 35mm natural hog casings may be purchased from Targill's Butcher Supply at (337)942-6276, or from any butcher shop or specialty sausage market. Ask the butcher for enough casing to stuff 4 pounds of pork sausage.

Combine all of the above ingredients except salt and pepper until thoroughly blended. When totally mixed, add salt and pepper to taste. Add ice water to keep fat in sausage congealed. This also adds moisture to the sausage. I suggest cooking a small piece of the mixed sausage and tasting for flavor prior to finishing the dish. Stuff the mixture into the casings and twist into 6-inch links. Smoke the sausages in a home-style smoker with pecan wood flavoring until internal temperature reaches 160 degrees F. I suggest smoking temperatures of approximately 140 degrees. They will keep 3-4 days in the refrigerator or up to 6 months frozen.

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