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:
Here’s a batch of Polish sausage just stuffed, ready for the smoker
The sausage air dries on an unlit grill
Loosen the coil up to allow it to dry on all sides
Sausage is coiled on the smoker again leaving room on all sides for even smoke coverage
These remote probe thermometers show the temp of each sausage coil and the upper grate temp
Here’s a coil of fresh Polish sausage right off the grill. I used indirect heat to not char the sausage too much.
Here’s a batch of smoked sausage right off the smoker. You can see a couple spots where the casing was understuffed.
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.
I saw this story on Craig’s site, and it intrigued me. We’re all constantly hearing about how Americans work more and give up vacation time. So when someone comes out with a study that seems to indicate the opposite, it warrants some attention. So I decided to read the study, all sixty-some pages of it…
I’ve posted all the other Terminal events for October… except for this one – Doors Open Niagara 2006. The Terminal will be participating again this year both days – Saturday 10/14 and Sunday 10/15 from 10am-5pm. The Terminal is even the… ahem… poster child for this year’s event.
Argh. Ok, I wasn’t going to do it, but Mike seems insistent on passing this little piece of trash around the blogosphere. Here’s a lawyer who thinks that the wire, not the people who create the contents that flow through it, have free speech rights. Even if neutrality mandates made good sense, they should not…
Lauren Fix was on WBEN this afternoon talking cars with Sandy Beach. I’ve had my Eclipse for almost five years now and it’s been a great car, but I’m always thinking about what car I’d like to buy next. Lauren said, “Your car is your personality” which I fully agree with. I tend to like…
That is one mega sausage. Bet that would be perfect at a barbeque.