How to Make Delicious Roasted Garlic Smoked Sausage

🔪The pork shoulder is the ideal cut of meat to use for making sausages due to its lean to fat ratio.

🧄Roasting garlic before adding it to the sausage mixture enhances the flavor and gives it a rich and savory taste.

🌡️Maintaining a temperature below 35 degrees Fahrenheit when grinding the meat is crucial for food safety.

🔥Smoking the sausage at a low temperature gives it a smoky flavor and tender texture.

🌡️It is important to cool the sausages quickly after smoking to prevent overcooking and retain their juiciness.

What is the best meat to use for making sausages?

—The pork shoulder, also known as the Boston butt, is the preferred cut of meat for making sausages due to its ideal lean to fat ratio.

Why should I roast the garlic before adding it to the sausage mixture?

—Roasting garlic enhances its flavor, making it rich and savory. It adds a delicious depth of taste to the sausage.

What is the importance of maintaining a low temperature when grinding the meat?

—Keeping the meat temperature below 35 degrees Fahrenheit ensures food safety and prevents the growth of bacteria.

What is the purpose of smoking the sausage at a low temperature?

—Smoking the sausage at a low temperature infuses it with a smoky flavor and gives it a tender texture.

Why is it important to cool the sausages quickly after smoking?

—Cooling the sausages quickly after smoking prevents overcooking and helps them retain their juiciness.

00:00Introduction to the video and the recipe for roasted garlic smoked sausage

02:52Preparing the pork shoulder and grinding it using a 6mm plate

04:12Roasting garlic and mixing it with the ground meat and seasonings

07:06Stuffing the sausage into casings and pricking air pockets

09:16Smoking the sausages at low temperatures and gradually increasing the heat

09:55Bloom step to enhance the color, followed by overnight refrigeration

08:13Tasting the roasted garlic smoked sausage and sharing final thoughts