After smoking ducks, chickens, ribs and beef briskets, I finally move on to sausages! The electric smoker is truly a great addition to my kitchen O(∩_∩)O~
2 pounds pork belly
1 pound beef chuckeye
2 tablespoons paprika
1/4 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of your favorite grill seasoning （ I use McCormick Montreal steak seasoning ）
1/4 to 1/2 teaspoon freshly grinded black pepper
1 to 2 teablespoons brown sugar
1/3 to 1/2 cup of shredded parmesan cheese
1 to 2 teaspoons corn starch
salt to taste
chicken stock/ water（about 1cup）
Dice up pork belly and beef chuckeye. Finely grind them together with a meat grinder
Add paprika, ground ginger, onion powder, garlic powder, grill seasoning, black pepper, brown sugar, parmesan cheese, corn starch and salt.
With a pair of chopsticks or wooden spoon, whisk clockwise until the meat mixture becomes sticky and elastic. Add chicken stock / water in between little by little. Make sure all the liquid is absorbed before adding more stock.
Switch meat grinder attachment to sausage stuffing attachment.
Prepare sausage casing
Start stuffing sausage
Use a thin bamboo stick to aerate the sausage. By doing so, we can get rid of extra air bubbles inside the sausage to make sure even cooking and they will not explore during cooking process.
Preheat the smoker to 225F/107C
3 to 4 hours later. Aren’t they pretty?
The sausages are golden brown, smoky, a bit crunchy and crispy on the outside, but very tender and juicy on the inside. All the spices in there and parmesan cheese are the reason how the sausages get so flavorful. O(∩_∩)O~