Italian Smoked Sausage
Ingredients
5 lbs hamburger
5 tsp (rounded) curing salt (see note below)
1 1/2 tsp garlic powder
1 1/2 Tblsp sweet basil
1 1/2 Tblsp oregano
3/4 cup grated parmesan cheese
2 1/4 Tblsp whole mustard seed
2 Tblsp brown sugar
3 Tblsp dry red wine
Mix all ingredients thoroughly
then cover and chill 24 hours or more.
Divide into four portions. Roll
portions into 2 1/3" - 3" diameter rolls and wrap with
inexpensive large hole nylon net. Tie ends securely with string
(net may be omitted - but, rolls flatten out while smoking).
Place in smoker and smoke for
6 - 8 hours. Remove from smoker and dry thoroughly with a paper
towel. Wrap in foil and refrigerate up to three weeks or freeze
up to six months.
NOTE! Use only tender quick
or prepared curing salt. Regular salt does not have the flavors,
taste or nitrates added for the quick cure and binding of meat
required to make this recipe successful. You can purchase prepared
curing salts at the grocery store. |
