Small c-o-c-k-tail sausages

Started by 3rensho, December 18, 2008, 06:32:32 AM

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3rensho

Here's some taste treats for the holidays -



Used the recipe on Len Poli's site.  Just out of the smoker in snowy Switzerland and waiting for the magic sauce from Alaska.

Tom
Somedays you're the pigeon, Somedays you're the statue.

pensrock

Lookin mighty tasty Tom, great job.
pens

Smokin Soon

pens that looks killer. His recipe does not call for cure. Did you use any?

pensrock

I have not seen his recipe so I do not know if cure was used or not.
My sausages always have cure in them if I plan to smoke them.
If I want to use as fresh sausage then cure is not needed.

Habanero Smoker

This does look interesting. I just looked at the recipe and it does have a cure it's listed as Prague Powder #1



     I
         don't
                   inhale.
  ::)

Smokin Soon

OOps, just read it after printing, does have Praque #1 in it. My bad!

pensrock

QuoteThis does look interesting. I just looked at the recipe and it does have a cure it's listed as Prague Powder #1

Where are you seeing the recipe?

Habanero Smoker

#7
It hard to find the recipes on that site.

Edited:
A direct link doesn't work for the recipes. Copy and paste the following in your browser the you will need to scroll a quarter of the way down the page to the American Type Cooked Sausage

http://lpoli.50webs.com/Sausage%20recipes.htm#AMERICAN%20TYPE%20COOKED%20SAUSAGES



     I
         don't
                   inhale.
  ::)

pensrock

Thanks Habs, but sorry to say your link did not work.  :(

Mr Walleye


Click On The Smoker For Our Time Tested And Proven Recipes


Habanero Smoker

Mike;

Thanks. After posting I learned the link to a recipe doesn't work.



     I
         don't
                   inhale.
  ::)

pensrock

Thanks Habs and Mike.

I got it now. It does sound good and smoked I bet they are great snacks. May have to give it a try when I get a little more time.

3rensho

I followed the recipe Len posted and used cure #1.  I make a mixture of red currant jelly/Dijon mustard 1:1, warm sausages in it on low heat (don't boil) and serve with tooth picks.  Always the first appetizer to go.

Tom
Somedays you're the pigeon, Somedays you're the statue.

BTUCKER

about how long did it take to smoke them? and what wood did you use?

i am very new to the smoking thing sorry if i ask some ignorant questions i am trying to learn

3rensho

Quoteabout how long did it take to smoke them? and what wood did you use?

I smoked them for two hours at 60C then raised temp to 80C until they had an internal temp of 145F  (my PID is in oC and my thermometer is in oF  ::) ::)).  Had some open packages of pucks so used four alder and two hickory.

Tom
Somedays you're the pigeon, Somedays you're the statue.