Black Oak Smoked Sausage Recipe
Make Black Oak Smoked Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Ingredients
Smoking Ingredients
Method
Sausage Preparation
- 1
Grind the Meat
Begin by grinding the pork shoulder and pork fatback through a meat grinder using a coarse plate into a large mixing bowl.
- 2
Mix in Spices
Add the minced garlic, black pepper, paprika, cayenne pepper, and salt to the ground meat. Mix thoroughly until the spices are well incorporated.
- 3
Incorporate Ice Water
Gradually add the ice water to the meat mixture, mixing until the mixture is sticky and well combined.
- 4
Prepare Hog Casings
Rinse the hog casings in cold water and soak them for about 30 minutes. Rinse them again to remove any salt.
- 5
Stuff the Sausages
Stuff the meat mixture into the prepared hog casings, being careful not to overstuff. Twist the sausages at 6-inch intervals and tie off the ends with kitchen twine.
Smoking Process
- 6
Soak Wood Chips
Prepare your smoker by soaking the black oak wood chips in water for at least 30 minutes before use.
- 7
- 8
Smoke the Sausages
Place the stuffed sausages in the smoker and smoke for approximately 2 to 3 hours, or until the internal temperature reaches 160°F (71°C).
- 9
Rest the Sausages
Once smoked, remove the sausages from the smoker and allow them to rest for 10 minutes before slicing or serving.