Bavarian Smokys A Taste of Bavaria in Every Bite littleGasthaus
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- Опубликовано: 9 ноя 2023
- Bavarian Smoky Sausages are a traditional German sausage that is made with pork, seasoned with spices and smoked over natural wood chips. The result is a delicious and flavorful sausage that is perfect for grilling, frying, or baking.
In this video, we will show you how to make Bavarian Smoky Sausages to perfection. We will also share a few tips and tricks for getting the most out of your smoked sausage experience.
Ingredients:
Meat:
600g pork belly
400g pork shoulder
Spices:
20g curing salt
4g marjoram
0.5g allspice
0.5g mace
0.5g ginger
30mm Pig Casing
Tips for Cooking/or not Bavarian Smoky Sausages
• You can also enjoy this perfectly dried sausage uncooked, which can be preserved for a long time by curing and smoking.
• Preheat your grill or oven to medium heat.
• If grilling, brush the sausages with a little bit of oil to prevent them from sticking.
• Cook the sausages for 10-12 minutes per side, or until they are cooked through.
• If baking, place the sausages on a baking sheet and cook for 20-25 minutes, or until they are cooked through.
Serving Suggestions
• Bavarian Smoky Sausages are delicious on their own, but they can also be served with a variety of sides, such as sauerkraut, potato salad, or roasted vegetables.
• For a more authentic German experience, serve your sausages with a side of mustard and a pretzel.
Enjoy! LittleGasthaus
Little Gasthaus: Blog littlegasthausbbq.blogspot.com/
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#bbq #sausages #smoked 
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Hello, thanks for another recipe. The Thuringian sausage I made were excellent. I will try this one next. Again thanks for sharing you knowledge. I spent 3 years in Nuremberg in the Army, always lves the food and bratwurst on volksmarch.
Happy you liked it in Germany. The food and the beer always bring back old memories😉
Nothing is prettier than a homemade German sausage💙
Not to mention they look delicious. Bet they're good in sauerkraut 😁
Yes sir can’t wait to try🤤
Love your videos! Im glad you leave in the parts that dont go perfectly, like the air in the lines!
Thanks for watching! Nobody is perfect :-) take care
Looks fantastic 👍
yes it does, and it tastes good too. Now I have to wait and I've already tried it, it's a pain in the ass.
Love It!! Thanks for sharing!!
Thanks for watching! and stay tuned
I've got half a pasture raised pig in the freezer so I'll try this sausage for my next batch. I like the belly/shoulder combo. I've never done the binding step, who would of thunk. Also, you can run a piece of bread through the grinder at the end to push all the meat out of the grinder into your pan.
Try it, you can't buy a sausage like that, you have to make it yourself. let us know how they taste.
Yeah, I make all my own sausage, just havn't tried this one yet. I will let you know.@@LittleGasthaus
I will Watch out for You. Take care
Hand grinders are great for small batches. Mine is probably seventy years old, a little bit older than me. Anything more than 2-3kg though, and out comes the electric grinder. I'm not into cranking the handle like an organ grinder (without a monkey) on 20 or more Kg of meat. Lol.
I have different diameter push rods for cleaning the different diameter feed horns. They're just some wooden dowels I wrap in a plastic freezer bag to push the meat into the casing at the end. It's simple but it works well.
Smokies are one of the favourite sausages to make around here. It never seems like we can't make enough of them. We just did a big batch of them about a month ago. 20kg each of regular, cheese, and jalapeno smokies. As well as 20kg of what we call mini smokies. They're half the diameter and half the length, for making pickled sausage, to go with the pickled eggs, and home made beer we make. We devote around a half a pig for making smokies, and that gets shared between the family (five households). The other half plus some other meats, beef, deer, elk, moose, bear, is used for making other types of sausage.
We find it exceedingly difficult to buy any kind of meat at the grocery stores. Knowing that we can do a better job of raising the livestock and processing the meat ourselves. Plus save a lot of money and eat well. I don't know what the prices are in Germany without texting one of the cousins. But European wieners in sheep casing runs around $2.70 CAD per 100g, or €1.83. Our all in cost, because we raise and process our own meat, is very close to that, to produce an entire kilo of wieners. Even if we had to buy all the meat, we can still make it for half that price per 100g.
As you well know having a dedicated space to work in helps greatly, other than a household kitchen, that still has to function as a household kitchen. Much like having a woodworking shop in the garage, that still has to function as a garage. Having an operating farm, my wife and I always dreamt of having a harvest kitchen separate of the house, where we could process everything from meat to vegetables. In other words an industrial kitchen. Some twenty five years ago that opportunity presented itself. Being a carpenter/general contractor, a local butcher was retiring because of sudden health issues. The owner of the building contracted me to renovate the building. So everything had to go. The old butcher, whom I knew quite well, offered me all of the non fixed assets, the machinery and other equipment that wasn't built in, for pennies on the dollar. Everything else that was built in, the walk-ins, stainless steel appliances, countertops, etc, I could have for free. It took me several weeks to disassemble all of it, and take it home. Over the following two years I renovated and added on to a hay barn we weren't using to be our harvest kitchen. We've been adding more equipment since. A number of years after completing the renovation, a small family run bakery was water damaged by a faulty fire sprinkler system. The insurance company that hired me to do the work, wrote off all of the equipment and was going to replace it with new. Well all of that equipment ended up at the farm too. After drying it out and cleaning it up, almost all of it was still working, and what wasn't only needed minor repairs. Another renovation, and another wall or two later, our harvest kitchen had an industrial bakery too. So our harvest kitchen has become even more versatile than what we had originally planned for it to be. Whether we want to process an entire cow, or bake thirty loaves of bread all at once, it nice to have the equipment and facilities to use, and use it we do. Our son and daughter in law are both licensed butchers. The son has been a butcher for fifteen years, and his wife for seven. They both work in town for one of the large grocery stores. But they also do custom cutting and processing privately here. It gets relatively busy during hunting season.
Me, I'm just an enthusiastic, well equipped amateur, with a tasty hobby. Lol. They say if you enjoy what you do, you'll never work a day in your life. That includes hobbies. All of our children always helped out. But our son, when it came to processing meat and making sausage, was always first in line to help out, even before we had the harvest kitchen. When he graduated high school, he went straight to school to become a butcher. After he was married his wife became a butcher too.
We don't have the butcher shop part of the harvest kitchen set up to sell to the public, it is licensed for custom cutting and processing, and everything that leaves here has to be labelled, not for resale. There's also less paperwork, and less licensing fees if we don't sell to the public.
As far as the bakery though, there is zero extra paperwork to sell to the public. My wife loves to do baking, that's her domain. She took that space over as soon as the paint was dry. She and one of the daughters turned it into a custom bakery. They do baking for two health food stores, several restaurants, a couple of pubs, and a couple of catering businesses. Every Saturday during the summer they also sell baked goods at the farmers market. It has them busy enough to keep them out of trouble.
The way we look at it, what's the number one job of a farm? Feed people, produce things that people can eat. That's what we do, it's a family run operation. Four of our five children and their families live here on the farm too, and they take a hand in and have say on how thing get done. One day it'll be all up to them.
We're thankful everyday that the farm allows us to live relatively cheap, and live good. Especially when we see what going on around us and in the world.
I don't know how other people manage it though, I was in the grocery store on Friday, and a couple just ahead of me at the cash register spent almost a thousand dollars on a cart full of groceries. I over heard them say to the cashier, "Well that's groceries for another month". A month!, that's insane. I don't think my wife and I spend a thousand dollars in five, maybe even six months, at the grocery stores, including toilet paper. But then when I was looking at what they were buying, it was all packaged ready made food, and very little in the way of ingredients to make a meal from scratch. The busiest cook in their house is Chef Mike, (the microwave). Then people have rent or a mortgage, and other bills. Most of them probably run out of money before they run out of month.
Even some of my friends, prior to 2020 they didn't care, and they didn't worry about not be able to find what they were looking for at the grocery stores. It's a different story now. Some of them have even started vegetable gardening.
I do think we'll get through all of this though, and I do think people are going to have to take stock of how they live. What's important and what's not. Focusing on what they need to live a happy life, as opposed to the wants that they think will make them happy. For some it's going to be a big big learning curve. I'm seeing locally people leaning back towards more traditional values, things that make sense, and standing their ground. The churches in town, their congregations have been slowing growing, the one that we go to certainly has. When I do go, I've noticed a few more bums in the seats, even some familiar faces I haven't seen there in a while. People are starting to say Merry Christmas again, instead of the "politically correct" happy holidays, in case we might hurt someone's feelings.
Anyways Peter, I've been catching up on your videos, you have a lot, but I enjoy watching them. When I'm in the woodworking shop or the butcher shop, I put RUclips videos up on the big screen and watch videos, you've been up there a couple of times. Lol. It's coming into that time of the year where I have time to do other things. More indoor stuff. We just got fifteen centimetres of snow over the weekend, so I think winter is officially here now. Feeding wood to the stoves, and keeping things warm, is going to be the number one job for the next few months.
Cheers 👋🇨🇦
Yes a hand grinder is OK for small amounts but if you go bigger it makes sense to have a electrical one. It’s funny you’re talking about Chef Mike, I Met him first time 1976 in Calgary at the Youth hostel, and I thought that will be the future. . And I didn't know it was becoming reality. Life as a self-sufficient has become almost impossible here. That's why we buy directly from a Producer so to get the best possible. But that’s usually much more expensive and is difficult for somebody with a small pension. Finally we paid off the house, but now we could spend 10,000s of dollars for keeping it in shape and be Energy efficient. Part’s of the house are more than 100 years old. I don't want to complain, ten years ago god gave me a second life.
Many problems lose their horror. Take care
Great looking sausage! Regarding the meat left in the filling horn, you can remove the horn at the end, with the casing still attached, and push whatever is left into the casing using the handle of a cooking spoon, or some wooden stick of appropriate size. Or, you could use a horn with a smaller diameter to push out the remaining meat.
Yes I tried to second horn That did not work, so I have to find something that fits the different diameters. And then I forget it till the next time I got the same problem 🤬🤫 thanks for watching.
Thanks for an very informative video!
So these sausages was coldsmoked? 10 hrs x 2 ?
They look really good!
Cheers brother!
Yes and yes. Good to have you still around my friend
🇨🇦😊👍
🤠🍻👍
Do you have a good recipe for Pfefferbeiser ? I today made a 3.4 kg batch, letting it hang for two days in my cold room before first smoke, fingers crossed.
Yes I do ruclips.net/video/CfU_FYDth70/видео.htmlsi=Za4GucsLh1pACKL- That sounds good, I have to make some too. Smok is difficult right now, because it’s very wet outside.
Didn't understand the name of the last ingredient. Anyone? Would be nice to have a written recipe. Don't hear so well anymore.
Hello, thank you for writing. Sorry for the confusion, I forgot weights for the ingredients, I've now added them to the description. Happy and healthy new year