Saucy Rossy BBQ
Sausage

Cranberry Sausages From Scratch

Sweet, smoky homemade cranberry pork sausage — ground, cured, cold smoked, and finished low for great snap and balance.

TimeCure + cold smoke CategorySausage Watch6:09
Cranberry Sausages From Scratch — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Grind pork shoulder fresh and season with Perpetual Pork BBQ Dry Rub.
  2. 2Dissolve the curing salt in ice-cold water and mix into the meat for even distribution.
  3. 3Mix until sticky and tacky for proper protein extraction.
  4. 4Fold in the finely chopped candied cranberries at the very end so they stay intact.
  5. 5Stuff into natural hog casings and rest in the fridge to develop.
  6. 6Cold smoke for deep, clean smoke flavour, then gently bring up to temperature.
  7. 7Cook slowly until 152–155°F internal, then shock in an ice bath.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Curing salt
Curing salt (sodium nitrite) is used in tiny, measured amounts to safely cure smoked sausage and give it its colour and tang. It's important for food safety in slow smokes and must be weighed precisely.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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