Browin Blog - White homemade sausage, smoked

White homemade sausage, smoked


Are you looking for new and interesting flavours? Do you want to surprise your guests with an unusual version of white sausage? Discover our way and our unique recipe for the traditional white sausage smoked in an outdoor table smoker, which acquires an intense aroma and taste and is sure to delight even the most demanding gourmets!


for 4 kg of sausage:

  • 2 kg pork shoulder​
  • 1 kg pork neck
  • 0.5 kg beef
  • 0.3 kg bacon
  • 0.3 kg pork fat
  • 200 ml cold water
  • 1 pack of natural pork casings
  • 17 g salt per 1 kg of meat
  • 1 pack of herb mixture for white sausage - Grandma Emily’s spices (black pepper, marjoram, nutmeg)

Additionally, you can season the meat to taste with:

  • 2 teaspoons marjoram
  • 4 garlic cloves
  • 3 g pepper

How to make the smoked white home-made sausage?

Recipe for white sausage from the smoker


Cut the meat into pieces about 5 cm in size. Put it in a bowl, preferably separating each type of meat, sprinkle with salt, mix thoroughly and leave in the fridge overnight.

Rinse the casings well before use, in order to get rid of the preserving salt, and then soak them in water at a temperature of about 30 °C for 20 minutes. Caution! Too high a water temperature can cause cracking of the casings.

After removing the meat from the fridge, grind the shoulder, neck and bacon, using a plate with 10-12 mm holes. Grind the pork fat using a plate with approx. 8 mm holes. The beef should be ground separately, using a plate with the smallest possible holes. For best results, repeat the grinding. After grinding, add 200 ml of cold water to the beef and knead thoroughly for about 5 minutes, so that white gruel separates, which will bind the meat stuffing well.

Next, combine all portions of meat with each other, add the Grandma Emily’s Spices, or other spices listed in the ingredients. Knead all the ingredients thoroughly, until the mixture separates easily from the hand. Place the stuffing in the sausage stuffer, pull on the casings and gently place the stuffing in them, making sections about 10 to 15 cm long.

Leave the raw sausage to dry for half an hour, by hanging it in a cool and well-ventilated place. Meanwhile, prepare the smoker by placing smoke woodchips in it. The woodchips will give the sausage the desired aroma and colour (we recommend using plum or cherry wood). Smoke the sausage at 55-65 °C for 30 to 40 minutes. After this time, do not cool the sausages, but proceed directly to scalding. When inserting the sausage, the water should be 75 °C hot - keep this temperature for 10 to 15 minutes. To improve the taste, you can add some salt to the water, as well as bay leaves, pimento, marjoram and garlic. After scalding, the sausage is ready to eat.

... because homemade is better!