Sausage
5:12
Maple Smoked Sausages
A repeatable, beginner-friendly maple smoked sausage on an offset smoker, with a proper cure for that classic snap, colour, and flavour.
View recipe →Cranberry Sausages From Scratch
Sweet, smoky homemade cranberry pork sausage — ground, cured, cold smoked, and finished low for great snap and balance.
Watch the full cook on YouTube
Method
- 1Grind pork shoulder fresh and season with Perpetual Pork BBQ Dry Rub.
- 2Dissolve the curing salt in ice-cold water and mix into the meat for even distribution.
- 3Mix until sticky and tacky for proper protein extraction.
- 4Fold in the finely chopped candied cranberries at the very end so they stay intact.
- 5Stuff into natural hog casings and rest in the fridge to develop.
- 6Cold smoke for deep, clean smoke flavour, then gently bring up to temperature.
- 7Cook slowly until 152–155°F internal, then shock in an ice bath.
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Halifax Donair Sausages
Halifax's official food turned into a smoked sausage — spiced donair beef ground fresh, cured, and smoked low and slow on an offset.
View recipe →