575. California Farm Smoked Rosemary Sausages
The Dutch equivalent of US Walmart or Target stores is called Hema. They have become famous for their store brand smoked sausage, people even order Hema sausages in restaurants by name. They use rosemary ice water to make the stuffing, they smoke with oak and beechwood to get the nutty flavor.
I dont have beechwood, I use oak and walnut and one drop of Wright’s Liquid Hickory Smoke per sausage. They use pink salt to preserve the sausages, it contains nitrite that dissipates. I do the same. Here is our recipe.
575. California Farm Smoked Rosemary Sausages
The Dutch equivalent of US Walmart or Target stores is called Hema. They have become famous for their store brand smoked sausage, people even order Hema sausages in restaurants by name. They use rosemary ice water to make the stuffing, they smoke with oak and beechwood to get the nutty flavor.
I dont have beechwood, I use oak and walnut and one drop of Wright’s Liquid Hickory Smoke per sausage. They use pink salt to preserve the sausages, it contains nitrite that dissipates. I do the same. Here is our recipe.
Open in Cookpad AppSteps
- 1
Boil twigs of fresh rosemary in 1 quart of cold water till one pint is left, pour water through kitchen towel. Cool the rosemary water to ice water to mix in the sausage stuffing. Dry the twigs and use to smoke the fire.
- 2
Slice the meat 1/4” thick. Make 10 sets of strips of fat and mix with lean strips to get 1/2 pound portions, 80% lean, 20% fat. Make sure you mix rind in with the meat. Sprinkle rosemary ice water, lemon juice and condiments evenly over the meat. Marinade overnight.
- 3
After overnight marinade, coarse grind in meat grinder. Press all air out of the ground mix. Test fry teaspoon of stuffing in dry skillet for flavor, adjust spices as preferred. Stuff into 1/2 pound sausage stuffer with 32 mm size pork casing. Press all air out before stuffing.
- 4
Use toothpick through the ends to make a round sausage, put knots in ends of sausage casings, then tie with butcher twine and hang them to dry one day and one night. Next morning, start cold smoke fire in barbecue grill with soaked oak and walnut wood on a bed of mesquite charcoal, hang 10 sausages away from direct fire, smoke eight hours below 92F degrees. Check temperature hourly, adjust air intake to regulate smoke. Let fire burn out after four hours.
- 5
Leave sausages in cold grill overnight. Poach in 192F water, wipe outside of casings with warm wet towel to remove any fats, hang to dry in paper bags, or freeze.
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