Saturday, December 18, 2010

Cold smoked sausages

With the smoke shack built and tested it is time to do a little more. I have a chunk of cured pork belly, and the ingredients for bratwurst and kielbasa. I'm using recipes from Bruce Aidells' Complete Sausage Book.

Here are the two plates of spices measured out, one for each type of wurst. For the kielbasa:

and the bratwurst.

The mixes are similar with the kielbasa calling for much  more garlic, and the bratwurst needing mace and ground mustard seed. Since they are both going into the smoker, I used the salt I smoked in the test run for extra smokey flavor

The pink is the curing salt. 6.25% sodium nitrite. It is required because the sausages will be air dried and cold smoked and it inhibits bacteria growth, particularly that responsible for botulism (Clostridium botulinum). In very high doses it is toxic, so it is dyed pink to prevent mistaking it for sugar or salt. If you're interested, we can discuss nitrites and nitrates further.

The basic sausage making is described in this old post. The process is the same here.

Cut up the meat,

Spice and grind,  chill and stuff into casings. It sounds so easy, but it took about 4 hours as I clean and disinfect all equipment between grinding and stuffing. And this of course was two batches. In the end we have 4 big kielbasas.

Before they go into the smoker, the instructions indicate to hang the sausages in front of a fan overnight.

Ready for the smoker, also have the cured and pepper pork belly.

Into the smoker.

Smoke for 12 hours. It was very cold so I did use a small propane heater to keep the smoke box above freezing. I also switched from wood chips, to chunks, they burned longer.

 All ready to poach and eat and enjoy! 

Until next tinme Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. Looks wonderfull Dave....intresting with the sodium nitrate for bot....does the entire neighborhood smell great?

  2. Looks awesome! Can't wait to see what's next. Maybe a nice country ham?

  3. The smoke does smell good, but at 14F ysterday, not many folks were outside to enjoy it

  4. Hi Joseph, Thanks for the kind words. A ham takes a long cure. Not that it can't be done but I am going to start smaller I think. Thanks for stopping in!

  5. Hello!
    I am not sure if I came across your blog earlier, but I just had to comment of the this topic. We have just finished smoking our sausages, ham and bacon and now they are curing in the smokehouse.
    Your smokehouse looks great and the smoked meat has the most beautiful color.
    Will you be cooking them after smoking or curing them for a while?

  6. Thanks for the good words vrtlarica! The smoke house is working out just fine. These are raw sausages so they do need to be cooked. Right now they are in the freezer. The brats I poached then pan fried. The kielbasa I'll cook long and slow with some sourkraut.

    Your blog is great! I look forward to reading more!


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