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Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats

 
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Cat797
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PostPosted: Tue Jan 13 15 3:47 am    Post subject: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats Reply with quote

I have been waiting to make some sausage because we built a new house and moved right before Christmas and all my stuff was in storage for the last 6 months. Finally had a weekend with nothing going on(at least I thought so), so I figured it would be a good day to do sausage. I've got a bucket list of sausages to try, so first up:

Hot Smoked Polish - This a recipe that came from Wedlinydomowe, but my inspiration came from Canadian Bacon with this post: http://www.thesmokering.com/forum/viewtopic.php?t=62230

Here's the recipe: http://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked

My work station set up in the garage:


Ground up the meat; the lean through the largest plate I have (10mm) and the fat meat through the 3/16 plate:


Smoked for about 5 hours, then I gave them a quick poach to bring up to temperature. Man, this recipe is awesome and simple, and turns out some great polish sausage. If you are a garlic lover, add some more.....This one can take it! Cool


This next sausage is called Hawaiian "Portugese" Sausage (Linguica). This is the only recipe that I have found for a teriyaki type of sausage. We have a local meat locker that makes these Hawaiian snack sticks, so this is my attempt to knock them off, so I can make my own Hawaiian sticks. This is a sweet sausage that uses Pineapple juice, brown sugar, and soy sauce. I threw in some crushed red pepper and some doctored Frank's hot sauce in place of the Piri-Piri sauce the recipe called for. It was good.....

This was a 5 pound batch and ground through the fine plate I have.

The recipe: http://lpoli.50webs.com/index_files/Hawaiian.pdf

No pics of the grinding and stuffing, but after stuffing, they took about a 4 hour ride in the Masterbuilt Electric Smoker, then I pulled them to the poacher:


Out to bloom......These didn't take on as deep of a color as I suspected.


Money Shot:


Then I decided that I needed a good Italian sausage, because I can't stand the Johnsonville stuff they sell in the store. So, once again I look up to my fellow 'Ringer Canadian Bacon with this post:
http://www.thesmokering.com/forum/viewtopic.php?t=56837

I backed off the cayenne to 2 tsp, but other than that, I followed it as written. The meat was ground through the 10mm plate. Unfortunately I haven't tried it yet.... Embarassed




And Finally, I made my recipe for Brats, which is a compilation of a few recipes from here and WedlinyDomowe:
7lbs. Pork Butt
2lbs. Beef Chuck
1lbs. Bacon
3 Cloves Garlic Minced
1T Black Pepper
4T Kosher Salt
3T Sugar
2t Ground Sage
1/2t Ground Nutmeg
1/2t Dried Thyme
1t Coriander
1C Flat Lager Beer
1C Heavy Cream (I used half and half)
2 Large Eggs

Grind through 8 mm plate. For this 10 pound batch, I added 1 pound of diced sharp cheddar cheese. Then, to half I added 6 diced jalapenos.




No Real Shot of them cooked, but man they were tasty. You can just see them grilled up in the background here.


I was able to put about 25 pounds of sausage in the freezer so, it was really an action packed Sausage-Fest around here this weekend!!! Shocked Laughing

Ed
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Canadian Bacon
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PostPosted: Wed Jan 14 15 4:43 am    Post subject: Reply with quote

You did a great job Ed....Its that time of the year
I am going to do some polish sausage very soon.

I do not have poacher but can improvise....what temp
do you poach at?
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Cat797
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PostPosted: Thu Jan 15 15 11:12 am    Post subject: Reply with quote

Thanks CB!

I had not used a roaster up to now, so didn't know what to expect.....I filled it up with hot water from the tap and just turned it on to 200 degrees. It was at about 160 on the Maverick when I pulled them. I think the good thing is that with a roaster, the temp response to a change in input is not real fast. I try to keep things under 170 to make sure we don't have a fat-out situation! Laughing

Ed
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ComradeQ
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PostPosted: Thu Jan 15 15 11:27 am    Post subject: Reply with quote

Looks great! If I can get a day off from my 12 hour/7 day a week shift I will surely have to make some sausages, you have inspired me! Great job!!!
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Cat797
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PostPosted: Thu Jan 15 15 11:42 am    Post subject: Reply with quote

Thanks Comrade!, I figured that since the sausage thread isn't getting much play these days, I better step up!... Cool

I'll be watching........

Ed
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Camper Bob
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PostPosted: Thu Jan 15 15 10:22 pm    Post subject: Sausage Making Reply with quote

Your sausages look good enough to eat. I have an offset smoker also and was wondering how you are able to get and keep a 140 degree temp. Keep on smokin'.
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Cat797
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PostPosted: Fri Jan 16 15 1:02 am    Post subject: Reply with quote

Bob,

I use a Masterbuilt electric smoker for sausage....I would think you can smoke under 170 in an offset though....
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Canadian Bacon
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PostPosted: Fri Jan 16 15 1:28 am    Post subject: Reply with quote

Smoking sausage in an offset can be tricky.....just keep your temps down low to prevent the fat melting out.
I have my MB electric as Ed does just for smoking sausage.

I actually have a 5 pound batch of Polish in right now that is on hour 4.
I hang my sausage at room temp for an hour to dry the casing
then into the smoker at 110 degrees and start the smoke,I bump the temp 10 degrees
every hour...but will not go over 165 degrees so as not to melt out the fat.

I think i am going to bring them to 130 internal ...then give them a poach to get them to my target internal of 155.
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Gray Goat
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PostPosted: Fri Jan 16 15 9:19 am    Post subject: Reply with quote

Nice job Ed, everything looks great Very Happy
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Gray Goat
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PostPosted: Fri Jan 16 15 9:20 am    Post subject: Reply with quote

Nice job Ed, everything looks great Very Happy
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