<![CDATA[GERMAN SAUSAGE]]>I am going to attempt to make German sausage this weekend. I am hoping to get some tips if anyone has any. Smoker temp/time etc.
Thanks

]]>https://waltonsdev.nodebb.com/topic/2008/german-sausageRSS for NodeFri, 11 Sep 2026 01:49:10 GMTWed, 22 Jan 2020 22:20:37 GMT60<![CDATA[Reply to GERMAN SAUSAGE on Fri, 24 Jan 2020 17:56:33 GMT]]>Jonathon Years ago, we did hundreds of pounds of venison summer sausage over time with 2 cups powdered milk to a 25lb batch. Always seemed to work fine.

]]>https://waltonsdev.nodebb.com/post/11954https://waltonsdev.nodebb.com/post/11954Fri, 24 Jan 2020 17:56:33 GMT<![CDATA[Reply to GERMAN SAUSAGE on Fri, 24 Jan 2020 14:41:34 GMT]]>Fireman81 I’ve never used it myself but I beleive 1 cup per 10 lb of meat seems to be the standard? Anyone who uses this regularly do something different?

]]>https://waltonsdev.nodebb.com/post/11929https://waltonsdev.nodebb.com/post/11929Fri, 24 Jan 2020 14:41:34 GMT<![CDATA[Reply to GERMAN SAUSAGE on Fri, 24 Jan 2020 13:51:49 GMT]]>Jonathon I am smoking both the German and the Ring bologna. Since I didnt order any binder when i ordered the seasoning from you guys I will be using powdered milk for a binder. Just curious how much I should add per 25 lbs of meat.

]]>https://waltonsdev.nodebb.com/post/11917https://waltonsdev.nodebb.com/post/11917Fri, 24 Jan 2020 13:51:49 GMT<![CDATA[Reply to GERMAN SAUSAGE on Fri, 24 Jan 2020 13:49:01 GMT]]>Tex_77 Yeah, german can be made cured or fresh, with fresh it should just be grilled.

Fireman81 If you are using a binder I would add 1.5 qts of water to a 25 lb batch. If you are making it fresh then just add about 1 pint. Same thing with ring bologna

]]>https://waltonsdev.nodebb.com/post/11916https://waltonsdev.nodebb.com/post/11916Fri, 24 Jan 2020 13:49:01 GMT<![CDATA[Reply to GERMAN SAUSAGE on Thu, 23 Jan 2020 23:53:03 GMT]]>Fireman81
I use 2 quarts water to 25lb batch

]]>https://waltonsdev.nodebb.com/post/11884https://waltonsdev.nodebb.com/post/11884Thu, 23 Jan 2020 23:53:03 GMT<![CDATA[Reply to GERMAN SAUSAGE on Thu, 23 Jan 2020 20:49:29 GMT]]>how much water do i need to add when mixing per 25 lb batch? Is it the same as the ring bologna?

]]>https://waltonsdev.nodebb.com/post/11877https://waltonsdev.nodebb.com/post/11877Thu, 23 Jan 2020 20:49:29 GMT<![CDATA[Reply to GERMAN SAUSAGE on Thu, 23 Jan 2020 15:04:22 GMT]]>Jonathon Are there two different types of German sausage, I was under the understanding that German sausage was a type of fresh sausage?

]]>https://waltonsdev.nodebb.com/post/11865https://waltonsdev.nodebb.com/post/11865Thu, 23 Jan 2020 15:04:22 GMT<![CDATA[Reply to GERMAN SAUSAGE on Thu, 23 Jan 2020 13:44:55 GMT]]>Does the same temp and time apply to the Ring Bologna? I am making some of that as well.

]]>https://waltonsdev.nodebb.com/post/11858https://waltonsdev.nodebb.com/post/11858Thu, 23 Jan 2020 13:44:55 GMT<![CDATA[Reply to GERMAN SAUSAGE on Thu, 23 Jan 2020 13:42:23 GMT]]>Thanks Jonathon. I will take some pics! (if it turns out of course lol)

]]>https://waltonsdev.nodebb.com/post/11857https://waltonsdev.nodebb.com/post/11857Thu, 23 Jan 2020 13:42:23 GMT<![CDATA[Reply to GERMAN SAUSAGE on Wed, 22 Jan 2020 23:46:51 GMT]]>Fireman81
30 minutes no smoke at 120°
30 minutes smoke at 145°
175 until internal temp is 160°
Shower or ice bath for 20 minutes then let it sit at room temp for an hour (or two) then move to cooler overnight and package in the morning. You don’t want it spending much more than 12 hours in the cooler.

Good luck and take pics!

]]>https://waltonsdev.nodebb.com/post/11833https://waltonsdev.nodebb.com/post/11833Wed, 22 Jan 2020 23:46:51 GMT