Introduction to Sausage Making – 8 – Classic Sausages

(Yup, There’s a Way, But…)

Recipes: (Liquid) “Smoked” Andouille for Cajun Recipes, Kielbasa

with Liquid Smoke Instead of Nitrite

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We’ve cautioned you about smoking sausages without using nitrite. (In a word, DON’T.) It is important to use sodium nitrite “cure,” also called “Prague Powder #1” or “Cure #1” in the United States, “Peklosol” in Poland… Most of our recipes for cured, smoked, cooked sausages use Cure #1, which is 6.25% sodium nitrite and 93.75% regular sodium chloride (salt). There is also a “cure #2” containing 6.25% sodium nitrite and 4.0% sodium nitrate, which slowly forms sodium nitrite over time and bacterial action. Cure #2 is used for slower release, longer-term processed, sausages. Cure #1 is more commonly used.

At any rate, we assume that at this point in the project you are thinking about doing some sausage smoking but don’t yet have a smoker. You are thinking about grinding meat, but may or may not have bought a grinder. We’ll stick with store-ground meats for now, but please consider buying a good grinder and perhaps even a stuffer. Hopefully, with the following two recipes, you can tell what investing in a smoker will gain. Don’t leap in casually, though. These things can be quite expensive, and buying cheap equipment now may mean that you’ve wasted your money when you want a better one.

If you have the opportunity to visit a store which sells Prague Powder #1 (cure #1), please pick up an 8 ounce or so small container of it and use it in the following recipes, even if you don’t have a smoker. The curing process, sometimes called “pickling,” changes the flavor subtly in some cases, greatly in others. Compare the taste of roast pork and ham and you will see.  …or roast beef and pastrami. Yeah, they are spiced differently, but curing brings more to the party than just spicing.

Blah, blah, blah. What we’re really saying is, “You might not have a smoker at present, but let’s fake it with liquid smoke so you can see if you’d like to move on into smoking.” …and by the way, when using a smoker, the results are far better than liquid smoke can deliver.

—<RECIPES>—

Andouille (Marianski p.207) http://sausageswest.com/wp-content/uploads/2015/08/Andouille-Marianski.pdf

  • 1 kg (2.2 lbs)……….………Pork Class II-A: <30%. Pork butt
  • (scant ½ tsp).. …………….2.5 gm  Prague powder #1 (or substitute 2.3 gm salt and DO NOT SMOKE!)
  • (2-2/3 tsp)……….………..16.0 gm  salt (non-iodized)
  • 100 gm……………………….100 ml water
  • (heaping 2-¾ tsp)………….6.0 gm pepper (black)
  • (4.00 tsp) …………………10.0 gm garlic (fresh)
  • (scant 1-1/4 tsp) ……………2.0 gm thyme
  • (2-¼ tsp) …………………….4.0 gm cayenne (ground)
  • 25 ml ……………………….25 gm liquid smoke (if not using a smoker)

[Cut meat into 1-1/2″ cubes. Grind meat with 3/8″ plate, pork fat with 3/16″ plate.] Pound garlic & salt together. Dissolve garlic/cure/salt in liquid. Add all ingredients. Mix until primary bind. [Stuff into 32-36mm hog casings. Leave as a rope or make 12″ links. Hang to dry for 2 hours at room temperature.]

Smoked: Preheat smoker to 145 degF. Apply smoke for 2 hours (4+ is better). Raise setpoint to 170 degF. Wait for internal meat temperature (IMT) of 154 degF. Shower for 5 minutes with cold water. Store refrigerated. Cook before serving.

Fresh: Refrigerate and consume or freeze within 3 days. Cook before serving.

No Stuffer: Form these into “cylindrical sausage-shaped objects” using the plastic bag technique. Handle as “fresh” sausages.

These will be excellent in Cajun dishes that call for sausage (which may well be most of ‘em!). Pan fry to cook, or else slice and add to roux (also known as “Cajun napalm”) or stews or the like and allow the simmering liquid to cook them

Kielbasa with Liquid Smoke Instead of Nitrite

Here’s what will become a familiar recipe, because everyone, even the pickiest pre-teen, loves its taste. We’ll make five pounds or so of sausage in a grinder-less, stuffer-less, smoker-less version. (Feel free to scale it down. Cutting it in half comes out even with teaspoons and such.) When you move up to better gear, follow the instructions in [italic brackets.] You’ll find it at http://sausageswest.com/wp-content/uploads/2016/06/Kielbasa-Peery-Reaves-smoked.pdf

  • (1 tsp)…………..6.0 gm  Prague powder #1  (or substitute 5.6 gm salt and DO NOT SMOKE!)
  • (4 ¼ tsp)……..25.0 gm salt (non-iodized)
  • ……(3 lbs).…1,362 gm Pork Class II-A: <30%. Pork
  • ……(2 lbs).……908 gm Beef II:<16% fat (2mm)
  • (1 Tbsp)………12.6 gm table sugar
  • (4 Tbsp)………16.0 gm non fat dry milk
  • ………………….½ gm Ascorbic acid (optional)
  • (120 ml)……….120 gm water
  • 50 ml ………….…50 gm liquid smoke (if not using a smoker)
  • ( 3 tsp)………….6.3 gm paprika sweet
  • (20 tsp)…………4.8 gm pepper (white)
  • (½ tsp)………….1.3 gm celery seed
  • (½ tsp)………….1.0 gm coriander (ground seed)
  • (½ tsp)………….1.0 gm nutmeg (ground)
  • (½ tsp)………….0.7 gm thyme
  • (3 tsp)…………..7.5 gm garlic (fresh) minced

[Cut meat into 2″ cubes. Grind pork with 3/8″ plate, pork fat and beef with 3/16″ plate.]

Pound garlic & salt together. Dissolve garlic/cure/salt in liquid. Add all ingredients. Mix until primary bind. [Stuff into 32-36mm hog casings, 8 – 10 inch links. Tie each. Dry in refrigerator 24 hours.]

Smoked: Hold 1 hr in pre-heated 130 degF smoker . Smoke @ 1/4 open, raise temp to 170 degF to get 154 deg IMT. Shower to IMT < 90 F, dry off. Store refrigerated. Cook before serving.

Fresh: Refrigerate and consume or freeze within 3 days. Cook before serving.

No Stuffer: Form these into “cylindrical sausage-shaped objects” using the plastic bag technique. Handle as “fresh” sausages.

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