Entree: United States – Kansas, Great Plains United States – Smoked Sausage

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 2 hrs 15 min

Additional 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, well-chilled, coarsely cubed
- 0.5 lb (227 g) beef chuck, well-chilled, coarsely cubed
- 0.5 lb (227 g) pork fatback or pork belly, well-chilled, coarsely cubed
- 1 tbsp (18 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 cloves (about 15 g) garlic, minced
- 1 tbsp (9 g) packed brown sugar
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground mustard
- 1/2 tsp (1 g) cayenne pepper (optional, for a little heat)
- 1/4 cup (60 ml) ice water
- 6–8 ft (approx. 2 m) natural hog casings, rinsed and soaked per package directions
- 1–2 handfuls hickory wood chips or 2–3 chunks (for the smoker)
- 1 tbsp (15 ml) vegetable oil (for finishing)
- For the mashed potatoes:
  - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1- to 2-inch pieces
  - 4 tbsp (57 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed (more if needed)
  - 1 tsp (5 g) kosher salt (for potato water) plus more to taste
  - 1/2 tsp (2 g) black pepper
- For the braised cabbage:
  - 1 medium green cabbage, about 2 lb (900 g), core removed and thinly sliced
  - 4 slices (approx. 4 oz / 115 g) bacon, diced
  - 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
  - 1/2 cup (120 ml) apple cider or chicken stock
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 g) brown sugar
  - 1 tsp (5 g) salt
  - 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Hickory-smoked pork-and-beef sausages seasoned with garlic and warm spices, served with creamy mashed potatoes and braised cabbage for a complete Great Plains main course.

Regional Notes:
This Kansas variation blends pork and beef with prominent garlic and a simple spice mix, then hot-smokes the links over hickory for a bold, slightly sweet smoke character common in the region. Unlike generic smoked sausages, the balance of pork fat and beef plus a short rest before smoking gives the links a Kansas-style texture and flavor.

1. Prepare meat and fat: keep all meat and fat very cold. Cut pork shoulder, beef chuck, and fatback into cubes that will fit your grinder. Chill on a tray in the freezer 15–20 minutes if they begin to warm.
2. Season and chill: in a large bowl combine kosher salt, black pepper, minced garlic, brown sugar, smoked paprika, ground mustard, and cayenne (if using). Toss the cold meat and fat with the dry seasonings until evenly coated. Cover and chill 30 minutes to let flavors settle.
3. Grind the meat: using a meat grinder (coarse plate first, then fine plate) grind the seasoned meat and fat directly into a chilled bowl. If you do not have a grinder, ask your butcher to grind to your desired coarseness. Keep the ground mixture cold by working over ice or returning to refrigerator between passes.
4. Emulsify: sprinkle the ice water over the ground mixture and mix gently but thoroughly by hand or with a paddle on low speed until the mixture is tacky and holds together (about 1–2 minutes by hand).
5. Prepare casings: follow package directions to rinse and soak hog casings. Fit your sausage stuffer or a funnel attachment.
6. Stuff and link: load the sausage mixture into the stuffer, fill casings, taking care not to overstuff. Twist into 6–8 inch links (or preferred length). Prick any large air pockets with a pin and re-twist to maintain shape.
7. Rest: place links on a tray, cover loosely, and refrigerate for at least 2 hours (or overnight) to let seasonings mellow and the casings dry slightly—this improves smoke adhesion.
8. Preheat smoker: prepare your smoker for hot-smoking at 225–250°F (107–121°C). Use hickory wood chips or chunks for a classic Kansas smoke.
9. Smoke sausages: place sausages on the smoker racks, spacing so smoke circulates. Smoke with hickory until the internal temperature reaches 160°F (71°C), about 1.5–2 hours depending on thickness. Use an instant-read thermometer to check.
10. Finish and brown: remove sausages from the smoker and heat a skillet or grill over medium-high heat with 1 tbsp (15 ml) vegetable oil. Quickly sear the links 1–2 minutes per side to develop color and texture.
11. While sausages smoke, start mashed potatoes: place potato pieces in a large pot, cover with cold water, add 1 tsp (5 g) kosher salt, and bring to a boil. Simmer until tender, 15–20 minutes. Drain and return to pot; mash with butter and warm milk until smooth. Season with salt and 1/2 tsp (2 g) black pepper to taste; keep warm.
12. Make braised cabbage: in a large skillet or Dutch oven over medium heat, cook diced bacon until crisp; remove most bacon fat, leaving about 1 tbsp (15 ml) in pan. Add sliced onion and cook until soft, 5 minutes. Add sliced cabbage, apple cider or stock, apple cider vinegar, 1 tbsp (15 g) brown sugar, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper. Cover and braise, stirring occasionally, until cabbage is tender and liquids are mostly reduced, 20–25 minutes. Stir bacon back in if desired.
13. Serve: arrange 1–2 smoked sausage links per person over a bed of mashed potatoes with a generous spoonful of braised cabbage. Garnish with chopped parsley. Leftover sausage keeps refrigerated for 3–4 days or freezes well.
14. Safety note: these sausages are hot-smoked to a safe internal temperature of 160°F (71°C). If you plan to cold-smoke or cure for long storage, follow appropriate curing and food-safety procedures.