Holiday Ham Sausage
You'll go HAM over these Smoked Ham & Pineapple Sausages. Inspired by our favorite glazed holiday ham, these smoked pork sausages are seasoned with our Ham seasoning with added pineapple and maraschino cherries for sweetness. Perfect for Easter or Christmas brunches and dinners, this is a spiral-glazed ham in a bun!
Holiday Ham Sausage
PS Seasoning
25
2 hours
7 hours
American
Pork
Make Holiday Ham Sausage with PS Seasoning's craft blends. The recipe walks through ingredients, prep, and finish for a flavorful homemade dish you'll want to make on repeat.
Ingredients
- 25 LB – Pork Butt or Pork Trim
- 1 B-unit - #443 Ham Sausage Seasoning
- 1 oz – Pink Cure
- 2 ½ Lb – Canned Pineapple, diced
- 2 Cup – Juice from canned pineapple
- ½ LB – Maraschino Cherries, diced
- 32/35mm Natural Hog Casings
Directions
Rinse and soak the casings per directions on the packaging.
Break down the pork to grinder sized pieces and place in the freezer for 20-30 minutes before grinding.
Grind the meat in two stages. First through a 3/8” plate.
Mix the seasoning gently into the ground meat and then process/grind for a second time through a 3/16” plate.
Stir the cure into the juice from the canned pineapple and stir. Pour into the meatblock.
Add the diced pineapple and cherries and fold together.
Mix until the meatblock becomes tacky and the protein extraction has started.
Set up your stuffer with a ¾” horn and load in the meatblock.
Stuff the sausages and then link up to a size of your liking.
Use a sausage pricker to remove air pockets.
Place the sausage on a rack liked tray and into the fridge overnight to develop the cure and the flavors.
Preheat smoker to 120 degrees.
Hang the sausage in the smoker and insert meat probe to monitor.
Follow smoke schedule120 degrees – 1 hour 130 degrees – 1 hour – smoke on 140 degrees – 1 hour – smoke on 150 degrees – 1 hour – smoke on 160 degrees – 1 hour – remove smoke 170 degrees – until sausage reaches an internal temperature of 155 degrees.
Remove the sausages from the smoker and allow to rest at room temperature for 1 hour.
Place the sausages in the fridge over night to cool completely.
Heat, sear or grill your sausages and enjoy!
