Description
Learn to make Smoked Russian Sausage with Black Pepper and Nutmeg. This recipe offers a taste of tradition with bold black pepper and earthy nutmeg. It’s perfect for hearty dinners and smoky, satisfying bites, blending classic Russian and Central European flavors.
Ingredients
Scale
- 3 lbs pork shoulder, well-marbled, with fat
- 1 lb beef chuck or brisket
- 1/2 lb pork fatback (optional but recommended)
- 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
- 1 tsp Prague Powder #1 pink curing salt
- Natural hog casings, enough for about 5 lbs of sausage, soaked and rinsed
- Optional: 1 tsp marjoram
- Optional: 1 tbsp smoked paprika
Instructions
- Chop pork, beef, and fat into 1-inch cubes. Chill in the freezer for 20–30 minutes.
- Grind the chilled meat using a medium-coarse die. For a smoother sausage, do a second pass with a finer plate.
- In a large mixing bowl, combine ground meat with salt, pepper, nutmeg, allspice, garlic, sugar, and curing salt. Mix thoroughly with your hands, gradually adding ice water until the mixture becomes sticky and cohesive.
- Cover the bowl and refrigerate overnight to allow flavors to develop and the cure to set.
- Soak hog casings in warm water for at least 30 minutes, then rinse them inside and out.
- Load your sausage stuffer and thread a casing onto the nozzle. Stuff the sausage slowly and evenly, avoiding air pockets. Twist into 6-inch links, tying off with butcher’s twine.
- Let the stuffed sausages dry at room temperature for 1 hour or refrigerate uncovered on a rack for 12 hours. This creates a pellicle for better smoke adherence.
- Preheat your smoker to 175°F. Add wood chips (oak or cherry recommended).
- Smoke the sausages for 2.5 to 3 hours, until the internal temperature reaches 150°F.
- Let cool at room temperature for 30 minutes, then refrigerate or enjoy immediately.
Notes
- This recipe is for authentic smoked Russian sausage.
- Consider adding marjoram for a Polish twist or smoked paprika for a Hungarian sausage vibe.
- Serve smoked Russian sausage with buttered boiled potatoes, sauerkraut, or mashed turnips.
- Cucumber-dill salad is a good lighter side.
- Pair with a crisp lager, German pilsner, or chilled vodka.
- Non-alcoholic options include kvass or mineral water with lemon.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Main Course, Appetizer
- Method: Smoking
- Cuisine: Russian
Nutrition
- Serving Size: 1 sausage
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Smoked Russian Sausage Black, Russian smoked sausage, black pepper sausage, smoked sausage recipe, homemade sausage, authentic Russian sausage, black pepper nutmeg sausage