Ardennes Sausage

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Place your meat grinder components and a large mixing bowl in the freezer for at least 30 minutes to chill.

   Oko 30 min

   Napomena kuhara: Keeping the meat and equipment very cold prevents the fat from smearing, which is crucial for a good sausage texture.

2. 2

   Grind the chilled pork shoulder cubes through the coarse plate of your meat grinder into the chilled bowl.

   Oko 10 min

3. 3

   In a small bowl, combine the kosher salt, curing salt #1, ground black pepper, crushed juniper berries, dried thyme, and garlic powder.

   Oko 2 min

4. 4

   Sprinkle the spice mixture over the ground pork and mix with your hands or a stand mixer paddle until the mixture becomes sticky and well-combined.

   Oko 5 min

   Napomena kuhara: Don't overmix, but ensure the spices are evenly distributed and the meat feels tacky to the touch.

5. 5

   Cover the bowl and return the sausage mixture to the refrigerator to chill for at least one hour.

   Oko 1 h

6. 6

   Rinse the soaked hog casings by running water through them, then carefully thread a casing onto the nozzle of your sausage stuffer.

   Oko 5 min

   Napomena kuhara: Leave a small tail of casing hanging off the end of the nozzle before you start stuffing.

7. 7

   Stuff the sausage mixture into the casings, coiling the sausage as it fills. Twist into 15-20cm links.

   Oko 20 min

   Napomena kuhara: Try to avoid air pockets, but if they form, prick them with a sterile pin or needle.

8. 8

   Hang the sausage links in the refrigerator, uncovered, for at least 12 hours or overnight to allow the casings to dry.

   Oko 12 h

   Napomena kuhara: A dry surface helps the smoke penetrate and gives the sausage a better color.

9. 9

   Preheat your smoker to 90-95°C (200°F) and add your preferred wood chips, like beech or oak.

   Oko 15 min

10. 10

    Smoke the sausages until their internal temperature reaches 65°C (150°F), which should take about 2-3 hours.

    Oko 2 h 30 min

    Napomena kuhara: Use a meat thermometer to check for doneness.

11. 11

    Remove the sausages from the smoker and let them cool completely to room temperature.

    Oko 1 h

12. 12

    Wrap the cooled sausages and refrigerate for at least 24 hours to allow the smoky flavor to mellow and mature before serving.

    Oko 12 h