Thanks buddy. Hope you enjoyed watching. I’m due next weekend to do a fresh batch so can’t wait to tweak the recipe. I’m going to try 50 / 50 pork and goat this time and up all the spices
Hey there, A shout out from the USA. I've recently done a similar recipe with beef and pork. Yours looks amazing. What was the cheese you were using? and what was the total cooking time?.Thanks and keep smokin!!!
Hey Brett, thanks firstly for the support. I took the internal temp of these sausages to 63 degrees and total cook time was approx.. 2hrs from memory. Rotation of the sausages will help an even cook so it's a matter of finding those little hot spots in your smoker. From here I cryovacced / frozen them and heat up over charcoal as a snack or just to eat while cooking other stuff for a feed. The cheese was fresh pecorino which has a high melting temp than some other cheeses. Glad you enjoyed this cook and there will be plenty more this year so stay tuned🙌
Highly recommend using high temp cheese! It will give you a better texture & keep the cheese from melting before you eat. It will guarantee those cheese explosions you mention.
Yep that was about 20kgs.... Big batches are always easier to do. They freeze and defrost really well and then we just throw them on the charcoal whenever it is lit for other cooks👌 they always get smashed first.
Thanks for watching Bob. Not bad for a first time cook up having never done anything like that before. I’ll be keen to try something new next time, any ideas? I’m thinking a beef or a chicken sausage with a twist.
@@strayfromreality I was thinking of a Beef chimichurri sausage the other day while I made chimichurri sauce for a steak. Oregano, parsley, coriander, green chilli, onion, red wine vinegar, salt and garlic with beef.
@@strayfromreality You could look up a good authentic Thai Pork (moo) Larb recipe and get all them flavours into a sausage. No need to smoke it. It would be a hit!
Sorry man is not (kranjska) klobasa NOT- Jalapeno & cheese kransky's, apple cider vinegar- goat leg (a YOU Joking???? Domestic (Carniolan) sausage is a Slovenian(City KRANJ) national meat dish. NOT POLISH(POLJSKA) The home-made sausage must contain at least 75-80% of pigmeat I and II. categories and not more than 20% of bacon. Permitted additives are up to 5% water, salt, garlic and pepper.
After trying these this weekend, they are seriously the best cheese cranskies I have ever eaten. Well done Brett.
Amazing Vid! The food looks delicious!
They looked absolutely sensational😊
Thanks buddy. Hope you enjoyed watching. I’m due next weekend to do a fresh batch so can’t wait to tweak the recipe. I’m going to try 50 / 50 pork and goat this time and up all the spices
They were awesome mate, alot of work but worth it. Two minutes after the taste test all gone, kids hovered them up too!!!
Hey there, A shout out from the USA. I've recently done a similar recipe with beef and pork. Yours looks amazing. What was the cheese you were using? and what was the total cooking time?.Thanks and keep smokin!!!
Hey Brett, thanks firstly for the support. I took the internal temp of these sausages to 63 degrees and total cook time was approx.. 2hrs from memory. Rotation of the sausages will help an even cook so it's a matter of finding those little hot spots in your smoker. From here I cryovacced / frozen them and heat up over charcoal as a snack or just to eat while cooking other stuff for a feed. The cheese was fresh pecorino which has a high melting temp than some other cheeses. Glad you enjoyed this cook and there will be plenty more this year so stay tuned🙌
Highly recommend using high temp cheese! It will give you a better texture & keep the cheese from melting before you eat. It will guarantee those cheese explosions you mention.
Hey Thomas. I tried so hard in Adelaide SA to find the high temp cheese but had no luck. I'll find it eventually, maybe in time for the next batch👌
This is what i call a sausage feast, awesome 🔥👍
Kranskys for days. I did enjoy this cook and it's got me excited to try more new recipes now
Hey mate, what brand smoker are u using thanks
@@SeanPeters-b1c - it’s a masterbuilt 1050 bud. They are awesome
How much meat ???
Yep that was about 20kgs.... Big batches are always easier to do. They freeze and defrost really well and then we just throw them on the charcoal whenever it is lit for other cooks👌 they always get smashed first.
Water bath wasn't big enough. Otherwise hope all went well.
Thanks for watching Bob. Not bad for a first time cook up having never done anything like that before. I’ll be keen to try something new next time, any ideas? I’m thinking a beef or a chicken sausage with a twist.
@@strayfromreality I was thinking of a Beef chimichurri sausage the other day while I made chimichurri sauce for a steak. Oregano, parsley, coriander, green chilli, onion, red wine vinegar, salt and garlic with beef.
@@amcconnell6730 sounds bloodie delicious
@@strayfromreality You could look up a good authentic Thai Pork (moo) Larb recipe and get all them flavours into a sausage. No need to smoke it. It would be a hit!
@@victorbitter583 - dude my mouth is already thinking about that. Sounds awesome. I’m defiantly over due for a new batch.
You diffently need a meat mixer.
Yep agree there. It's on the Christmas wish list🎁
Sorry man is not (kranjska) klobasa NOT- Jalapeno & cheese kransky's, apple cider vinegar- goat leg (a YOU Joking????
Domestic (Carniolan) sausage is a Slovenian(City KRANJ) national meat dish. NOT POLISH(POLJSKA)
The home-made sausage must contain at least 75-80% of pigmeat I and II. categories and not more than 20% of bacon. Permitted additives are up to 5% water, salt, garlic and pepper.