Brown Sugar Bourbon Sausages
4 hrs 45 mins - Prep 4 hrs / Cook 45 mins
Beginner
Making sausages from scratch is more than worth it when they come out like these. Juicy pork shoulder pairs perfectly with the sweetness of brown sugar and a healthy hit of bourbon. Take it to the next level by smoking these sausages with bourbon barrel oak.
About the cut: Pork shoulder is a triangular cut of meat from just above the front leg of a pig's forelimb. The cut is similar to pork butt, but typically retains its shape and moisture better.
This recipe was created by our partner Joe Lapp who made the dish on our Highland Offset Smoker, but you can make it on your grill or smoker.
30 Servings
Ingredients
For the Brown Sugar Bourbon Sausages
- 10 pounds pork shoulder
- 90 grams Salt
- 25 Grams Black Pepper
- 40 Grams White Sugar
- 200 Grams Brown Sugar
- 7 Ounces Bourbon
- > Hog Hank Casings
Preparation
List
Steps
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1.
Cut your pork shoulder into 1-2 inch cubes to easily fit into your grinder.
2.
Season your meat with salt, pepper, white sugar and brown sugar.
3.
Grind meat twice through a coarse grinder plate.
4.
Add your bourbon to the ground meat and mix well until the meat creates a nice bind, sticking to your glove when you hold it upside down.
5.
Prepare your hog casings by running warm water through them and slide them onto the horn of your stuffer.
6.
Stuff your mixture into your casings and tie. Chill in the refrigerator overnight to let the ingredients set and in the morning your sausages are ready for smoking.
7.
Preheat your smoker to 200ºF. For best flavor, burn some bourbon barrel oak in the smoker.
8.
Add your sausages to the grill and smoke until they reach an internal temperature of 150ºF.
9.
Take the sausages off the grill and put them directly into an ice water bath. Let them rest for a minute or two before removing and patting dry.
10.
Return to the grill and smoke at 200ºF until the sausages’ internal temperature reaches 155ºF.
11.
Take off the grill and eat fresh or refrigerate to enjoy later.
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