After tasting the sweet flavor of success with our beef-pork home made hot dogs, we got to wondering…can we make our already delicious kielbasa better?
Directions:
1. All of the sausage we are making today have several of the same steps. Grind your desired amount of pork shoulder/Boston Butt/chuck roast/beef knuckle with a course plate. Mix in some liquid and seasoning. Grind the mixture again with a fine plate. Those last two sets can be done in either order. We have done both and not noticed a difference. Then, if you are casing your sausage, place the mixture in your sausage stuffer, or grinder and feed the mixture into the casing.
2. For smoked sausage, set your smoker to 210F and smoke your sausages until they hit 165F.
3. Place your sausage in vacuum sealed bags in the desired quantity and place in your freezer.
There are many sausage seasoning mixture manufacturers. Our favorite brand of sausage seasoning is A.C Legg.
Equipment used:
Yoder YS640 Smoker
Cabela’s Meat Grinder
Cabela’s Meat mixer
Cabela’s Sausage Stuffer
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