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.