Smoked Sausage

Facts about Smoked sausage

1. In ancient time meat was smoked for the purpose of preservation.

2. But to day in modern area meat is smoked to add flavor. So how to make smoke preserve meat?

3. Well smoking meat consists of droplets of diverse natural chemicals for instance aldehydes, phenols, ketones, and carbolic acid.

4. These chemicals concentrate the food that you are smoking. A number of these chemicals will create their mode into the meat; while of them will settle on the surface.

5. This chemical serves for two purposes, primarily it give the meat a smoky flavor and on the other these natural chemicals kill or stop the formation of bacteria, yeast, and other microorganisms who will decay. Phenols in the smoke sausage avert the oils and fats from turning sour.

Tips For Smoking The Sausage

1. Keep a cookbook and record what to do each time.

2. Make sure that your sausages do not touch with each when they are put in smoker.

3. Never over smoke your sausage because under smoked sausage can be edible but over smoked sausages not.

4. Do not lift the temperature fast during smoking process. This will ground the sausage to sweat flavor and cause uneven smoking. When hot smoking starts your temperature should be at 120 f.

5. Always hang-dry your smoked sausage before smoking it. Place it in a cool place when you do this you won’t allow bacteria to start developing.

6. If you have a lot of available casings then rinse, drain and then pack them in the salt, store them in the refrigerator for next time use.



Smoked sausage and pineapple is used in many sweet and sour recipes. Its recipe holds ingredients as

1. Smoked Sausage Cut Into Slices
2. 1 Can Pine Apple Chunks
3. 1/2 Cup Brown Sugar
4. 1 Cup. Ketchup
5. 2 Tbs. Corn Starch
6. 1 Tbs. Cider Vinegar
7. 2 Tbs. Soy Sauce
8. 2 Green Onions, Sliced

Direction

1. Drain pineapple pieces and reserve its juice.
2. Put the sausage in the pan and heat it at medium.
3. Mix the pine apple juice, soy sauce, and corn starch with a fork and then add ketchup, vinegar, and brown sugar.
4. Now add pineapple and sauce to the sausage and cook it until the sauce consistency becomes thickened.
5. Serve them with hot rice if desired.

Smoked sausage and potato stew is very easy which can easily be made at homes, very delicious. Polis sauce and other smoked sausage can also be used. It can be used with hot dogs. It can be served with green salad, crusty bread and other chilled salads.

Ingredients

1. 1 tbsp. vegetable oil
2. 2 carrots, cut into chunks
3. 2 stalk celery, sliced
4. 1 medium onion, chopped
5. 1 clove garlic, minced
6. 1-1/2 lbs. Polish or other smoked sausage, cut into 1/2-inch chunks
7. 2 tsp. paprika
8. 1/2 tsp. salt
9. 1/4 tsp. pepper
10. 6 medium potatoes, peeled and cubed
11. 3 cups chicken broth

Cooking Instructions

1. In Dutch oven, heat vegetable oil but over medium heat.


2. Now add carrots, celery, onion, and garlic and cook for until onion is beginning to soften.

3. Now add seasonings as sausage chunks, paprika, salt, and pepper and cook for about 2 minutes or more.

4. Now place potatoes and broth and bring them to a boiling point over medium-high heat.

5. Now cover the pan and put it on lower heat to medium-low as letting it to simmer until potatoes are tender.

Crackpot smoked sausage is the famous and world class smoked sausages. Crackpot is the renowned company offering a list of sausages holding almost all the varieties of sausages.