Smoked Old Bay Sausage
Recipe: #13762
August 11, 2014
Categories: Loins, Appetizers, One-Pot Meal, Birthday, Brunch, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Smoker, Gluten-Free, Spicy, 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."
Original is 12 servings
Ingredients
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 by Step Method
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
- Smoker
0 Reviews
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