120 lbs village smoked sausage

mmiladinov

My brothers and I, with the oversight of our father, made some smoked sausage from scratch. Picked up 120lbs of pork butt from RD and didn't waste any pieces. This is a family recipe and is known as a village sausage. As usual, cherry is used for smoke. Most was smoked in the smokehouse we built years ago but the rest I smoked in the XL.

Tjcoley

Impressive. Reminds me of the Kielbasi place I buy from in NE PA coal country.

johnkitchens

That looks very nice. You could feed a village with that amount. 

mmiladinov

Thanks guys! We split them amongst the families and freezes well.

Tjcoley said:

Impressive. Reminds me of the Kielbasi place I buy from in NE PA coal country.

Awesome! It's similar to kielbasi. Tough to find places that sell good stuff. This was one style my father and uncle used to make and sell in their butcher shop.

XC242

Uuuhhhh...

I'd eat all of that. ^:)^

mmiladinov

Forgot to mention that on the egg... Temp was 200 raised indirect with cherry wood for about 1.5 to 2 hrs.

anton

Hats off to your father, that is impressive.
:-bd

DMW

Can I come join your family?

theyolksonyou

Awesome, just freakin awesome. I'll PM you my address should you feel over run with sausage.

mmiladinov

anton said:

Hats off to your father, that is impressive.
:-bd

Thank you very much! He's tought me everything I know. I've already started passing down the traditions to my kids as well. They are already all about the egg.

55drum

Are you cold smoking in the smokehouse or getting it around 200 as well?

Any pics of the smoke house?

Thanks

Black_Badger

Yep, this is awesome! Would be great to get a recipe if you'd be willing to share. I promise not to distribute it, or use it for profit!

Cheers -
B_B

mmiladinov

The first pic is from this batch whereas the second is from the last batch we did in April. Now it is quite a bit old anda little beat up but it still churns out some good stuff. It's about 7 to 8 feet tall 5 feet wide and about 4 to 5 get deep. The wood is burned at the bottom directly underneath the meat where the drippings hitting the coals gives automakers flavor. No temp gauge either. The man knows the temp by feeling the outside of the box using his hand. He's been doing this for over 40 years.






Temp is about 160 in the smokehouse which is more of the ideal temp range. Next time I smoke on the egg, I'll shoot for the 160 to 170 range. 200 is a bit too high. Still turned out amazing on both.

Foghorn

Wow.  Just wow.

shtgunal3

Holy ****! That is awesome! I feel like a better man just by seeing this thread.

mmiladinov

Black_Badger said:

Yep, this is awesome! Would be great to get a recipe if you'd be willing to share. I promise not to distribute it, or use it for profit!

Cheers -
B_B

I necessarily can't give out exact specifics and I really don't mean to be an a$$. But here is the list of ingredients:
Sweet red paprika
granulated garlic (not powder)
White ground pepper
salt
cure
Pork butt (use all of it including the fat)
Natural casing
fine ground but can use a coarse grind and let dry some more.

I actually use the dry ingredients plus some brown sugar but minus the cure to make my own rub for ribs, butts, whatever and they turn out great. Just play around with different proportions and adjust as necessary. Hope this helps and feel free to hit me up anytime if you want more detail.

mmiladinov

@DMW‌ , @theyolksonyou‌

let me know if you're ever in the NY/NJ/PA area. I'd love to meet up with some fellow eggheads.

Durangler

That's amazing. Props to you and your family. I'm sure your Father is proud of you all! 

I've been kicking around the thought of making sausage, just haven't kicked hard enough.

Perhaps a NY resolution would kick harder. 

Black_Badger

Thanks @mmiladinov, even sharing this much of the recipe is great; I really appreciate it!

Do you add any extra fat or just use the whole butt as it is?

Thanks again, this really is a cool post!

B_B

fusionhq

This is awesome!

mmiladinov

No extra fat. We just use what's on the butt. The key is to cut everything up into pieces. Mix the dry ingredients with the meat then grind. That way the seasoning and cure gets throughly mixed in ands minimizes contamination.

Sea2Ski

@mmiladinov - where are you?  I am in PA

mmiladinov

@Sea2Ski‌ I am in central NJ closer to PA.

NPHuskerFL

Awesome!!! Excellent work! =D>

boochsr71

Excellent!!

Greeno55

I tried making sausage once, wasn't happy. Followed the recipe in Charcuterie, but found it too wet. Also didn't smoke it, you've just convinced me to give it another go. Great cook!

Black_Badger

That's awesome dude, thanks.

I've made a fair bit of sausage in the past, but always from game (wild pig and venison) and never cased. I really want to give this a try now! With the lean game meats we always ended up spiking in either fatback, bacon ends and pieces, or both.

Bookmarked for future reference and inspiration!

B_B