Smoked Grilling Sausage with Pepper Crust
This smoked grilling sausage gains a bold flavor and attractive appearance from a coarse pepper crust. The combination of hot smoking and the spiced crust makes this sausage a special grilling treat. Fresh thyme and rosemary complement the rustic flavor profile.
Ingredients(for 1 kg)
Instructions
Making the sausage mixture
30 minutesMince the well-chilled meat through a medium plate (4 mm). Add curing salt, half of the black pepper, chili, thyme, and rosemary, and mix thoroughly. Rest the mixture in the refrigerator for 2 hours.
Stuffing, scalding and drying
2 hoursFill the mixture into pork casings (28-30 mm) and twist into uniform sausages. Scald at 75 °C for 30 minutes until core temperature reaches 72 °C, shock in cold water, and air-dry for at least 1 hour.
Applying the pepper crust
10 minutesMassage the remaining half of the coarse black pepper evenly onto the outside of the dry sausages. Allow the sausages to rest for 15 minutes so the crust adheres.
Hot smoking
2-3 hoursSmoke the sausages at 80-90 °C with oak and cherry wood until the core temperature reaches 75 °C and the crust is firm and aromatic. Allow the sausages to cool slightly before serving or grilling.
Pro Tip
Apply the pepper crust only after the sausages are completely dry after scalding. Oak wood gives a robust smoke that pairs well with the pepper note – cherry wood softens and rounds out the aroma.
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