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Smoked Russian Sausage with Black Pepper and nutmeg

Smoked Russian Sausage with Black Pepper and Nutmeg

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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Appetizer, Main Course
Cuisine Russian
Servings 12 sausages (about 5 lbs)

Equipment

  • Meat Grinder A stand mixer attachment or manual grinder works too. Use a medium-coarse plate for texture.
  • Sausage Stuffer If you don’t have one, you can use a piping bag, but expect a bit more mess and a slower pace.
  • Smoker Preferably one with temperature control. If unavailable, you can smoke on a charcoal grill using indirect heat and soaked wood chips.
  • Mixing bowls Stainless steel is best for keeping everything cold.
  • Thermometer Instant-read for checking doneness.
  • Butcher’s twine For tying off sausage links.

Ingredients
  

Meat & Fat

  • 3 lbs pork shoulder well-marbled, with fat
  • 1 lb beef chuck or brisket
  • 1/2 lb pork fatback optional but recommended for juicier sausage

Seasonings

  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 tsp ground nutmeg
  • 1 tsp allspice
  • 1 tbsp garlic powder or 3 cloves garlic, minced
  • 1 tsp sugar
  • 1/4 cup ice water or crushed ice

Cure (for smoking)

  • 1 tsp Prague Powder #1 pink curing salt

Casings

  • Natural hog casings enough for about 5 lbs of sausage, soaked and rinsed
  • Optional additions if you'd like to get creative:
  • 1 tsp marjoram for a Polish twist
  • 1 tbsp smoked paprika for a Hungarian sausage recipe vibe

Instructions
 

Step 1: Prepare the Meat

  1. Chop pork, beef, and fat into small cubes (1-inch pieces) and chill in the freezer for 20–30 minutes. This helps prevent the meat from smearing during grinding.

Step 2: Grind

  1. Grind the meat using a medium-coarse die. If making a rustic, classic russian dish recipe, you might do a coarse grind only. For a smoother sausage, follow up with a second pass using a finer plate.

Step 3: Season & Cure

  1. In a large mixing bowl, add the salt, pepper, nutmeg, allspice, garlic, sugar, and curing salt to the ground meat. Mix thoroughly with your hands, adding ice water gradually to help bind the mixture. Mix until the meat becomes sticky and cohesive.
  2. Cover the bowl and refrigerate overnight to let the flavors develop and the cure set.

Step 4: Stuff the Sausages

  1. Soak hog casings in warm water for at least 30 minutes, then rinse them inside and out. Load your sausage stuffer and carefully thread the casing onto the nozzle.
  2. Stuff the sausage slowly and evenly, avoiding air pockets. Twist into 6-inch links, tying off with butcher's twine as needed. Don’t overfill—the casing should be taut but not stretched.

Step 5: Dry Before Smoking

  1. Let the sausages dry at room temperature for 1 hour or refrigerate uncovered on a rack for 12 hours. This helps form a tacky surface (called a pellicle), which is essential for good smoke adherence.

Step 6: Smoke

  1. Preheat your smoker to 175°F. Add wood chips—oak or cherry is ideal for a balanced, deep flavor. Smoke the sausages for 2.5 to 3 hours, until the internal temperature reaches 150°F.
  2. Let cool at room temp for 30 minutes, then refrigerate or enjoy immediately.