It takes several days of preparation and patience, but the results are totally worth the wait. Give this sausage recipe a try in your smoker, or pick up a smoker at your Northwest owned and operated Coastal.
- 2 pounds ground beef (for best results use 85/15, anything with a lower fat content can end up being a bit dry)
- 3 teaspoons curing salt (1.5 teaspoons per pound)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly cracked black pepper
- 2 teaspoons whole mustard seed
- 1-3 teaspoons red pepper flakes (the more you add, the hotter it will be)
- 1 teaspoon whole black peppercorn
- 1-2 tablespoons honey
Mix all of your ingredients (except for the honey) into a bowl. Ensure everything is evenly mixed. Allow to cure in the refrigerator for 24 hours.
Once cured, form your mixture into 1 pound logs. Roll out all the air pockets.
Now, seal each log up in plastic wrap and tie the ends to keep out the air. You want to form the “summer sausage” look.
Allow to sit for 48 hours in the refrigerator.
Now, pull the logs out of the refrigerators and lather them with honey on all sides.
Start your Big Green Egg and set for indirect cooking. You’ll want to preheat the smoker between 130-150º F.
Place your wood chips. We used hickory wood, but just about anything will work nicely.
Smoke your sausages at least 3 hours.
Bring your grill up to 180º F. to finish the sausage.
Your sausages are done when they reach an internal temperature of 170º F.