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Kippen rookworst op smaak gebracht met geuze en chili! Hoe maak je zelf de lekkerste rookworst?

How to make your own smoked sausage?

Let's be honest! If we should only eat fat pieces of meat we should soon get out of proportion... Once in a while a more healthy version is desired. And the best of all: it can even be as delicious as a nice juicy piece of beef marbled with fat. Are you curious how to make a home smoked chicken sausage with Geuze beer? Read on, I'll tell you all about it!
Course Charcuterie, Main Course, sausages
Cuisine Flemish, French
Keyword chicken, Coldsmoked, from scratch, homemade, how to, kamado, sausage
Prep Time 40 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 2 hours 55 minutes
Servings 8 sausages

Ingredients

  • 1 piece of pork casings
  • 2 complete chickens deboned
  • 2 Tbsp Smoked Paprika powder
  • 2 Tbsp Lime zest
  • 1.5 Tbsp salt
  • 2 tsp ginger powder
  • 2 tsp marjoram
  • 1 tsp ground lemon grass
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 50 ml. geuze per kg chicken mince

Instructions

Preparation

  1. Debone the chicken and cut the meat in dices from about 5 cm.
  2. Put the diced chicken in the freezer for about 1 hour. This way the meat will be easier to process in the meat grinder.
  3. While freezing the chicken mix all spices and break up any clumps when they occur.
  4. Rinse the pork casings thoroughly to remove the salt and pull them over the top of your sausage filling tube.

Chicken Mince

  1. Grind the chicken meat twice with the 8mm. blade of your grinder.

  2. Mix all spices under the chicken mince and add 50 ml. Geuze under the mince by hand. Knead the chicken mince until it starts to feel slightly sticky.

Making the sausage

  1. Put the sausage tube on top of your stuffing machine and take about 10 cm. of the pork casings in your hand before you start to fill it. Don't knot the pork casings or you'll risk having air bubles in the sausage.

  2. Gently let the chicken mince slide into the pork guts while guiding the casing with your hand. At the desired length turn the sausage a couple of times to tie it up. Go on this way until all mince is gone.

  3. Let the Sausages dry for min. 1hr. in a cool place before you start smoking them.

On the BBQ

  1. Prepare your Smoker for an indirect session at medium heat. (150-180°C). At this temperature and by cooking them indirect the Smoked sausage will remain juicy.

  2. Smoke the sausages until you get an internal temperature from 72°C (this will take about 15 minutes).

Serve with a delicious tray of beans or a homemade haute dog. Some leftovers? No problem! You can freeze them afterwards!

Recipe Notes

You are looking for a sausage with more fat or you'll want a cheaper version of this smoked chicken sausage? Try making this recipe with chicken thighs only.