Small c-o-c-k-tail sausages

3rensho · December 18, 2008, 06:32:32 AM

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

pensrock · December 18, 2008, 01:30:07 PM

Lookin mighty tasty Tom, great job.
pens

Smokin Soon · December 18, 2008, 02:20:58 PM

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

pensrock · December 18, 2008, 02:25:59 PM

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 · December 18, 2008, 02:27:33 PM

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

Smokin Soon · December 18, 2008, 02:27:45 PM

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

pensrock · December 18, 2008, 02:37:10 PM

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 · December 18, 2008, 02:39:42 PM

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

pensrock · December 18, 2008, 02:42:24 PM

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

Mr Walleye · December 18, 2008, 02:46:59 PM

Try this link

I think it's about the 5th one down the list

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

Mike

Habanero Smoker · December 18, 2008, 02:48:51 PM

Mike;

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

pensrock · December 18, 2008, 02:52:09 PM

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 · December 23, 2008, 09:29:10 AM

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

BTUCKER · December 30, 2008, 06:43:25 AM

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 · December 30, 2008, 08:03:02 AM

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