California Farm Smoked Bacon Sausage
Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog.
California Farm Smoked Bacon Sausage
Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog.
Cooking Instructions
- 1
Smoke bacon fat in barbecue, low temperature, few hours or overnight. Cut into small 1/4” dice.
- 2
Mix ground pork with diced chopped smoked bacon fat. First, rub potato starch and shredded carrot and spices on the lean pork meat: Pepper, coriander, ginger, mace, garlic, nutmeg, fennel, paprika, onion powder, cardemom, chili. Sprinkle water while mixing till you have a smooth rub. Rest overnight. Next morning, add salt, grind meat, mix with diced bacon. Homogenize in bread mixer.
- 3
Stuff half pound mix in sausage casing. Tie both ends securely with double knot twine. Heat sausages slowly in dutch oven iimmersed in water, so the diced bacon melts into the meat mix but the sausage does not boil and the casing does not burst. Cool.
- 4
Put in cold smoker, on hot mesquite charcoal covered with soaked oak chips, 200F degrees, smoke 75 minutes. Cool sausages, wash with vinegar, rub with olive oil, store in pantry. Enjoy.
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