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Are you looking for new and interesting flavors? Do you want to surprise your guests with an unusual take on white sausage? Discover our method and unique recipe for classic white sausage which, when smoked in a smoker, develops an intense aroma and a flavor that delights even the most discerning palates!
How to make homemade smoked white sausage?
White sausage recipe from the smoker
Preparation:
Cut the meat into pieces about 5 cm in size. Place it in a bowl, preferably keeping the different types of meat separate, then sprinkle with salt, mix thoroughly, and leave in the refrigerator overnight. Before use, rinse the casings well to remove the preserving salt, then soak them for 20 minutes in water at about 30°C. Note! Water that is too hot can cause the casings to crack. After removing the meat from the refrigerator, grind the pork shoulder, neck, and belly using a 10-12 mm plate. Grind the back fat on an approx. 8 mm plate. Grind the beef separately on the smallest plate available. For best results, grind twice. After grinding, add 200 ml of cold water to the beef and knead thoroughly for about 5 minutes until a white emulsion forms, which will bind the meat mixture well. Next, combine all portions of meat, add the BROWIN herb and spice blend for white sausage. Work the mixture thoroughly until it becomes tacky and starts to pull away from your hand. Place the filling in a stuffer, thread the casings on, and gently fill them, forming links about 10 – 15 cm long. Hang the raw sausages in a cool, well-ventilated place for half an hour to dry. In the meantime, prepare the smoker by placing smoking wood chips in it, which will give the sausage the right aroma and color (we recommend using plum or cherry for this). Hot-smoke the sausage at 55-65°C for 30-40 minutes. Do not cool the sausage after smoking; transfer it directly to poaching. The water should be at 75°C when you place the sausages in and should be maintained at this temperature for 10 to 15 minutes. To enhance the flavor, you can lightly salt the water and add bay leaves, allspice, marjoram, and garlic. After poaching, the sausage is ready to eat.
