{"id":6615,"date":"2018-04-19T06:06:46","date_gmt":"2018-04-19T06:06:46","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=6615"},"modified":"2019-01-08T09:21:20","modified_gmt":"2019-01-08T08:21:20","slug":"smoked-sausage-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/smoked-sausage-eng\/","title":{"rendered":"The Smoked Sausage Party"},"content":{"rendered":"

The Thousand Variants of Homemade Sausage<\/span><\/h2>\n

In the beginning were the ribs. So different from those singed out of local festivals, so inviting and delicious, lacquered in their barbecue sauce. Then came the Pork, irremediably associated only with its “pulled” version, so irresistibly attractive in its ability to collapse structurally under the power of our manly cooking. Then it was the Brisket, in constant balance between lean mass and collagen, quickly became a new rite of passage to become a “real” pitmaster. And then …. stop. The evolution that the concept of American Barbecue has had in Italy ends practically here, with the further exception perhaps of the only Beef Ribs that in recent years seems to be cutting more and more their own space in the spotlight. Yet it is enough to reread the story that our Faustino made of his exploratory journey through the barbecue meccas in Texas (First Episode<\/a>, Second Episode<\/a>, Third Episode<\/a>, Forth Episode<\/a>, Bonus Track<\/a>) to realize how from the typical dishes of any joint, in Texas in particular, there are at least two missing barbecue preparations: the chicken (in some cases turkey) or the Smoked Sausage.<\/p>\n

Regarding the chicken, let an Italian enter the order of ideas to throw it into a smoker in low & slow, is an almost desperate undertaking and I will not even try. I have a lot more hope for smoked sausage. I do not intentionally use the Italian term “salsicce” because it would be misleading. Although there are also several regional variants, we automatically mean by this word a very specific thing: mixed pork and salt in gut. Stop. Here, on the other hand, we are talking about something much more articulated both in terms of ingredients (famous the texan sausages with jalape\u00f1o), and of composition, but above all formulated to give\u00a0the best in\u00a0that type of cooking. If you have never tried to cook a continuous thick sausage in a smoker in slow & slow, I assure you that you missed one of the pleasures of life.<\/p>\n

\"Post<\/a><\/p>\n

Living in Europe is also a great opportunity to live an authentic Smoked Sausage Party because many northern European countries, unlike us, have a great tradition on this topic and a vast breadth of recipes, unfortunately almost unknown in our borders. So why not do it? It seems clear that here we are talking about grinding the meat at home and stuffing it into the casing by hand because clearly there is nothing similar to our latitudes and longitudes, although it must be said that now the meat grinders that also work as baggers are easily available in any shopping center, just as natural gut is no longer a prerogative of only butchers. But if you have already tried to make a sausage at home or if you could even have the right tools, you might be interested in tackling this new experience. So let’s try to define some characteristics of smoked sausage, before proceeding to give you some recipes that you absolutely must try to throw in a smoker:<\/p>\n

Suggestions<\/span><\/h3>\n