Smoked Sausage

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

I don’t remember how my father preserved our sausage, but I do remember that (1) it wasn’t left in the smokehouse for very long and that (2) it was very, very good. A local character of my acquaintance was a sort of overseer for a large farm run by a Ford dealer, who was said (at one time) to have sold more Ford tractors than any other man in the world. The dealer liked to take this character on long trips, and they always sampled the vittles in the local restaurants, swanky or otherwise. One day I heard him say that he had eaten in the Forum of the 12 Caesars in New York City, in Los Nova Dados in Tampa, on Fisherman’s Wharf in san Francisco, and at Antoine’s in New Orleans. “But the best food I’ve ever eaten,” he said, licking his lips, “was corn syrup, biscuits, and sausage.”

I agree that good sausage is hard to beat for brute flavor. Here’s my recipe, made with rather lean meat. Traditionally, pork sausage is made from all the trimmings, but some of the better sausage is made with the whole hog and is called whole-hog sausage. Some farmers of my acquaintance boast of putting a whole ham or two in with the sausage.