Thread: Sausages

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

Looks pretty good!
This chaps video of sausage linking helped me out: https://m.youtube.com/watch?v=UY5TiciEry4

Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

So the general consensus on the sausages is that they have great flavour, but the consistency is a bit 'crumbly'??
I think that they may be stuffed a bit tight, which combined with the tougher pig skins (versus sheep), does make them loose a bit of fat during cooking.

Keen to hear your recommendations on how to reduce the crumbly texture.

Recipe used is: