I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
The sausages you get in barbecue places often are grilled and smoked. Smoking them without grilling is tricky because of the long time it takes there is a significant risk of moisture loss. I was determined to try it anyway and I took several precautions in order to avoid the sausage becoming too dry:
- Use of larger diameter sausage casing
- High fat content
- Use of liquid in the meat
- Water pan in the smoker
The side dish can be prepared along with the sausage in the smoker.
Sausage (per kg meat):
- 750 g well-marbled pork butt or shoulder
- 250 g pork fatback
- 150 ml beer
- 22 g salt
- 1 garlic clove
- 2 g black pepper
- 2 g powdered ancho chile
- 1 g cumin
- 1 g dried oregano
- 43 to 46 mm beef rounds
Because ancho chiles are very mild the seasoning is not very spicy. Feel free to adjust herbs and spices to according your taste.
Mash (per person):
- 1 medium size sweet potato
- 1 large beef marrow bone
- 2 cl bourbon
- Butter (optional)
- Salt and pepper
- Sausage making: ca. 60 minutes per kg meat
- Smoking: 2 1/2 hours
Soak the sausage casing for at least one hour in tepid water. Cut meat and fatback into pieces and grind them with the 3 to 4.5 mm plate. Add beer and spices, mix well until you get a smooth paste with a good binding. Fill into the casing with a sausage stuffer, tying off individual sausages of your preferred length.
Heat your smoker to 90 degrees. The smoking will not be very long, so it is advisable to have a strong smoke source, like a couple of hickory or mesquite chunks. Place a pan with hot water under the grate. Put the sweet potaoes and the marrow bones into the smoker with the sausages.
After two hours remove the sweet potatoes and the marrow bones- Peel the potaoes, remove the marrow from the bone and mash them together. If the fat content is not high enough, you can also add some butter. Fill the mash into an ovenproof dish and put it back into the smoker to reheat.
Immediately before serving, stir the bourbon into the mash, salt and pepper to taste.
The texture of the sausage will be pretty much the same as in a grilled bratwurst. When I made this I smoked for three hours, and the sausages were a already a little bit on the dry side, so for the recipe I adjusted the time.