I wanted to make some sausage since the Summer Sausage I made in February is gone.  I made three types of sausage, 5 pounds each type.  The sausages were a Polish without Marjoram, Polish with Marjoram, and a breakfast sausage.  The sausage was smoked using the A-Maze-N Smoker, with 3/4 Maple and 1/4 Apple wood.  The smoker was lit at both ends. 

One of the issues I have with the Cookshack AmeriQue it its inability to cold smoke without a heat baffle, and smoke evenly at cold temperatures.  Using the A-Maze-N Smoker, I can still get a good smoke at 130 F.  Now I need to find a fan mod to get DSCF7077better circulation in order to properly cold smoke evenly.  Of course, for regular smoking, the AmeriQue is a truly wonderful smoker.

This was also the first time I used the LEM 5 pound Sausage Stuffer.  The LEM was fast and also gave a better texture to the finished product.  The problem I had was with the casings, which seemed to be very weak in places.  But, in the end it worked well.

The Recipes:

Recipe (Polish 1):11-July2014_DSCF7081

Batch Size: 5 pounds


5 lbs. Pork Butt (2267 grams)
1 cup Ice Water
38.54 grams Kosher salt (Real Salt)
1 tsp. Cure #1 
4.35 grams Cracked Black Pepper 
13 grams Minced Garlic

Recipe (Polish 2):11-July2014_DSCF7104

Batch Size: 5 pounds


5 lbs. Pork Butt (2267 grams)
2 Tbsps. Yellow Mustard Seed
4 tsps. Kosher salt (Real Salt)
1 Tbsp. Cracked Black Pepper
1 tsp. Cure #1  
1 Tbsp. Marjoram 
15 Cloves Garlic – Minced

Recipe (Breakfast Sausage):DSCF7111

Batch Size: 5 pounds


5 lbs. Pork Butt (2267 grams)
1/4 cup Ice Water
4 tsps. Rubbed Sage
4 tsp. Kosher salt (Real Salt)
3 tsps.. Cracked Black Pepper
1 tsp. Red Pepper Flakes
1 tsp. Cayenne
4 tsps. Thyme
1 tsp. Rosemary
2 Tbsps. Brown Sugar
1 tsp. Nutmeg

The sausage turned out great, though the heat and the smoke in the smoker was a bit uneven due to, I think, the lack of air flow within the smoker. I am attempting to find a fan that I can put in the smoker to get a proper air current and an even heat and smoke at low temperatures.

The sausage was vacuum sealed and placed in the freezer


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