{"id":203562,"title":"Smoked Garlic Sausage","modified":"2026-11-04T15:01:34+01:00","plain":"A garlic pork sausage, smoked over beech and wild cherry wood, then poached in broth\n\n\n\nThe smell of the smokehouse, the garlic coming through in every slice: a homemade smoked sausage never stays on the board for long. This recipe guides you through making flavorful artisanal charcuterie and mastering every step along the way. With patience and care, you’ll end up with a sausage that everyone at the table will enjoy.\n\n\n\nWhat Is Smoked Garlic Sausage?\n\n\n\nSmoked garlic sausage is a traditional type of charcuterie, prized for its rich, aromatic flavor. The pork is seasoned with garlic, salt and pepper, lightly sweetened, then smoked. The sausage is then poached in broth before serving.\n\n\n\nAll About the Smokehouse\n\n\n\nSmoked garlic sausage comes from regions where preserving meat by smoking was essential, and it is part of the artisanal charcuterie tradition of France and Europe. Smoking preserves the meat and gives it its aroma.\n\n\n\nChorizo, on the other hand, is a dry sausage\n\n\n\nThe Main Ingredients in Smoked Garlic Sausage\n\n\n\nThe sausage meat combines two-thirds pork shoulder with one-third pork belly. Choose fresh, good-quality cuts, preferably from farm-raised pork: the meat directly determines the texture and flavor of the sausage.\n\n\n\nThe seasoning stays simple: garlic, salt, pepper, a little sugar and a splash of alcohol. Egg whites, added the next day, bind the sausage meat.\n\n\n\nNatural beef casings let the flavors spread better during smoking and cooking. Soak them in lukewarm water before use to soften them.\n\n\n\nTechnical Pointers\n\n\n\nGrind the meat evenly using a medium grinding plate: the texture will be uniform, the spices better distributed and the cooking more even.\n\n\n\nAlsatian cervelat is another delicious French charcuterie specialty\n\n\n\nLet the sausage meat rest in the refrigerator for at least 12 hours so the spices have time to fully penetrate the meat.\n\n\n\nSmoke with a mix of beech and wild cherry wood for a balanced aroma, at a low temperature (between 20\u00b0C and 30\u00b0C): the sausages take on the smoke without cooking.\n\n\n\nFor cooking, a thermometer helps you keep the broth at 85\u00b0C. Any hotter and the casings may burst; any cooler and the sausages won’t cook through.\n\n\n\nThis recipe was found on the \u201cCharcuterie Di Lorenzo\u201d blog\n\n\n\n\n\n\tSmoked Garlic Sausage\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t666 g pork shoulder333 g pork belly10 g salt3 g pepper6 g sugar2 cl spirits1 large garlic clove2 egg whitesBeef casings (50 mm diameter)\t\n\t\n\t\tCut the pork shoulder and pork belly into strips according to your meat grinder's instructionsRun all the meat through the meat grinderAdd the salt, pepper, sugar, spirits and garlic to the ground meatKnead the sausage mixture, cover it with plastic wrap and leave it in the refrigerator overnightThe next day, add the egg whites and knead the mixture againStuff the mixture into the beef casings to form the sausagesLeave the sausages to drain for 48 hours in a cool placeSmoke the sausages over a mix of beech and wild cherry wood until they reach the color you wantMake a vegetable broth with an onion studded with 2 cloves, three slices of fresh ginger, a carrot, a turnip, the white part of a leek and a sprig of thymeCook the sausages in the broth at 85\u00b0C for 45 minutesServe the smoked, cooked sausages however you like\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203562"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202148"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}