Ardennes Sausage
A traditional smoked pork sausage from the Ardennes region of Belgium, seasoned with juniper and thyme. This recipe adapts the classic method for home cooks, resulting in a firm, smoky sausage perfect for slicing and serving as a snack or with bread.
An original recipe by Forkin
- Total time
- 1 day 5 hr
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 396 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gpork shoulder, cut into 2cm cubes and chilled
- 18 gkosher salt
- 2.5 gcuring salt #1
- 1 tspblack peppercorn, coarsely ground
- 1 tspjuniper berry, crushed
- 1 tspdried thyme
- 0.5 tspgarlic powder
- 1 pcsnatural hog casing, about 3 meters, soaked in warm water for at least 30 minutes
Equipment
pin · kitchen scale · meat grinder · sausage stuffer · smoker · large bowl · meat thermometer
The method
Step by step
- 1
Place your meat grinder components and a large mixing bowl in the freezer for at least 30 minutes to chill.
About 30 min
Cook’s note: Keeping the meat and equipment very cold prevents the fat from smearing, which is crucial for a good sausage texture.
- 2
Grind the chilled pork shoulder cubes through the coarse plate of your meat grinder into the chilled bowl.
About 10 min
- 3
In a small bowl, combine the kosher salt, curing salt #1, ground black pepper, crushed juniper berries, dried thyme, and garlic powder.
About 2 min
- 4
Sprinkle the spice mixture over the ground pork and mix with your hands or a stand mixer paddle until the mixture becomes sticky and well-combined.
About 5 min
Cook’s note: Don't overmix, but ensure the spices are evenly distributed and the meat feels tacky to the touch.
- 5
Cover the bowl and return the sausage mixture to the refrigerator to chill for at least one hour.
About 1 hr
- 6
Rinse the soaked hog casings by running water through them, then carefully thread a casing onto the nozzle of your sausage stuffer.
About 5 min
Cook’s note: Leave a small tail of casing hanging off the end of the nozzle before you start stuffing.
- 7
Stuff the sausage mixture into the casings, coiling the sausage as it fills. Twist into 15-20cm links.
About 20 min
Cook’s note: Try to avoid air pockets, but if they form, prick them with a sterile pin or needle.
- 8
Hang the sausage links in the refrigerator, uncovered, for at least 12 hours or overnight to allow the casings to dry.
About 12 hr
Cook’s note: A dry surface helps the smoke penetrate and gives the sausage a better color.
- 9
Preheat your smoker to 90-95°C (200°F) and add your preferred wood chips, like beech or oak.
About 15 min
- 10
Smoke the sausages until their internal temperature reaches 65°C (150°F), which should take about 2-3 hours.
About 2 hr 30 min
Cook’s note: Use a meat thermometer to check for doneness.
- 11
Remove the sausages from the smoker and let them cool completely to room temperature.
About 1 hr
- 12
Wrap the cooled sausages and refrigerate for at least 24 hours to allow the smoky flavor to mellow and mature before serving.
About 12 hr
Per serving
Nutrition
- Calories
- 395.9kcal
- Protein
- 28.7g
- Carbs
- 0.5g
- Fat
- 30g
- Fibre
- 0.2g
- Sugar
- 0g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store wrapped sausages in the refrigerator.
Enjoy cold, or gently warm in a pan over low heat.
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