Smoked Old Bay Sausage
August 11, 2014
Categories: Dinner, Lunch, Main Dish, Pork, Loins, Appetizers, Add it in the lunch box, Budget-Friendly, Freezer (OAMC), Kid Pleaser, Make-Ahead, One-Pot Meal, Small Batch Cooking, Birthday, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Smoker, Gluten-Free, Make it from scratch, Spicy, Spring more
"A great tasting smoked sausage recipe we really enjoy. This is enough for one coil. I usually make a bunch at a time and then vacuum seal them in thirds of a coil to freeze for future use. If you are not familiar with instacure, it is a curing salt used to slow cook or cure meats. You can find it at most outdoor stores."
- Serving Size: 1 (151.6 g)
- Calories 174.6
- Total Fat - 5.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 74.9 mg
- Sodium - 691.7 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.2 g
- Protein - 27.5 g
- Calcium - 33.4 mg
- Iron - 1.9 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Prepare the casings as per directions on package.
Meanwhile mix together the remaining ingredients.
Remove casings from water and pat dry with a clean cloth.
Stuff the casings with the meat mixture.
Tightly tie the end with butcher’s twine.
Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.
Refrigerate until cooled completely.
Tips & Variations