California Farm Dutch Smoked Sausage

Name: California Farm Dutch Smoked Sausage
Yield: 2 people, 3 sausages
Cuisine: American
Ingredients: 800 grams ice cold organic pork shoulderham, cut in 1” wide bacon size strips; 200 grams ice cold organic pork bacon fat, cut in 1” wide bacon size strips; 100 ml ice cold water; 15 grams nitrite butcher salt for preservation; 3 grams white pepper; 1 gram nutmeg; 1 gram mace; 1 gram coriander; 2 grams onion powder; 34 mm pork intestine, soaked overnight; 1 charcoal chimney Red oak Hardwood pellets for cold smoking that impart a red color

Hobby Horseman @HobbyHorseman

California, United States

This is a special cold smoked organic raw sausage that gets poached after cold smoking to be preserved. Invented in 1937. Delicious flavor, mild, juicy, no microplastics or ultra processing like store bought hot dogs. There are two versions, one does not need refrigeration. I am using the original recipes.
The five biggest culprits for heart disease from ultra processed bad foods are bacon, sausages, breaded fish products, chicken sausages and salami sandwiches. ( Harvard Public Health Study 2025). You can find my natural organic home made recipes for bacon, salami, sausages, breaded fish, and ground chicken spam in here.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

One day

2 people, 3 sausages

800 gramsice cold organic pork shoulderham, cut in 1” wide bacon size strips
200 gramsice cold organic pork bacon fat, cut in 1” wide bacon size strips
100 mlice cold water
15 gramsnitrite butcher salt for preservation
3 gramswhite pepper
1 gramnutmeg
1 grammace
1 gramcoriander
2 gramsonion powder
34mm pork intestine, soaked overnight
1charcoal chimney Red oak Hardwood pellets for cold smoking that impart a red color
Equipment: precision digital kitchen scale, sausage grinder, sausage stuffer, barbecue smoker, wok to poach, wok lid, butcher twine, probe thermometer
Cost: $2 per sausage

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Steps

One day

1

For the natural sausage casings, soak 34 mm diameter salted pork intestines till soft, rinse till free of salt. The casings are from the Syracuse Butcher Supply Company.
2

Grind ice cold pork meat strips and ice cold pork belly fat strips in an 80/20 ratio, 8 pork meat strips and two pork fat strips, when grinding.
3

To eat this smoked sausage fresh and right away, Mix with spices and ice water, no butchers salt, Tsp of flaked seasalt only, dry, cold smoke, poach and refrigerate. To eat preserved, add 15 grams of butcher salt to the spices and ice water, dry, cold smoke, poach and store in dark pantry.
4

Stuff sausages, make one pound sizes. Double knot sausages with butcher twine. Leave ends untrimmed. Tie ends together to hang for drying.
5

Dry raw sausages 24 hours at room temperature.
6

Cold smoke raw sausages 3 hours in soaked red oak wood smoke under 82F degrees till perfectly red. To create thicker, colder smoke for a deeper red, spray water on burning oak with plant mister. Do not smoke longer, or sausages will start to shrivel and dry out.
7

To preserve: Poach, do not boil the air dried and cold smoked sausages, lay sausages in 192F degree water till internal temperature is 172F, about 20 minutes. Temperature while poaching rises and lowers 20F degrees per ten minutes. Dry and cool. Fresh a week in the fridge. Serve hot over potatoes or cold on sandwiches. Delicious.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 03, 2025 22:44

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.