Kransky Sausages

[Livewire]

Been wanting to have a go at making sausages for ages thanks to Titch's inspirational pics

So finally got all the gear (needed the noozle to fit the Kenwood Chef mincer), spice mix from MistyGully, ingredients and hog casing from local butcher

Was fun using the mincer, can not remember the last time I used it , and convinced SWMBO to assist with the stuffing and vwella



Setup the Kamado hanging frame with a wooden dowel and was in business to start smoking them with peach wood



Five hours later they hit an internal of 65C with the Kamado been around 80 - 85C most of the time, pushed the last hour hour to 90C



Very happy with the result and flavour , guess whats for lunch today

Glenn

[peteru]

Nicely done.

[jdonly1]

Well done mate,I really have to get me butt into gear and start making sausages again

[urbangriller]

Awesome Glenn!

Putting the hanging rack to good use!

Cheers
Chris

[Card Shark]

They look great. What's in them?

[Livewire]

They look great. What's in them?

CS

I cheated a little by buying a Kransky spice premix form MistyGully http://www.mistygully.com.au/catalog/pr ... cts_id=210

Added Cure #1 to it as per recipe

Ratio of 60% Pork to 40% Beef

Glenn

[Card Shark]

Thanks Glenn, might have to give that a go. I don't mind a Kransky.

[urbangriller]

MMmmmm Cheese and Chilli Kransky!

Chris

[Zorba]

so ive bought a couple of primo kransky's for tea tonight (the wife is going to the netball). is there any benefit of doing these on the weber or is all the flavour done when it is actually being made. i got 1 cheese and 1 double smoked.

[urbangriller]

Spray em with oil and roll in BBQ rub for some Kick ass!

Chris