After crashing the hot sausage in an ice bath, we let it "bloom" for 2-3 hours to let the color darken and the flavor mature a bit.

Easter Sausage

For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown).  It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps.  It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future!  Here are some pics:

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