Smoked Old Bay Sausage

12
Servings
45m
Prep Time
2h
Cook Time
2h 45m
Ready In


"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."

Original recipe yields 12 servings
OK

Nutritional

  • 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

Step 1

Prepare the casings as per directions on package.

Step 2

Meanwhile mix together the remaining ingredients.

Step 3

Remove casings from water and pat dry with a clean cloth.

Step 4

Stuff the casings with the meat mixture.

Step 5

Tightly tie the end with butcher’s twine.

Step 6

Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.

Step 7

Refrigerate until cooled completely.

Step 8

Enjoy!

Tips & Variations


  • Smoker