4 Homemade Smoked Sausage - Borniak

Homemade Smoked Sausage

Homemade Smoked Sausage

Homemade Smoked Sausage

No store-bought sausage can replace homemade sausage from a smoker. We know the ingredients it's made from - it doesn't contain the chemicals added to store-bought ones. We usually make sausages from ground pork, veal, beef, lamb, chicken, or rabbit. Sausage casings are made from pork, lamb intestines, or synthetic materials. The sausage is dried before smoking, then cold or hot smoked depending on the type. For us, the best is from pork neck meat, hung on a rod, partially dried, known as "broken."


  • 6 kg / 13.2 lbs pork neck
  • 1/2 kg / 1.1 lbs of fatback
  • 10 teaspoons salt
  • 10 teaspoons curing salt
  • 6 teaspoons black pepper
  • 5 cloves of garlic
  • Pork small intestines


  • Borniak Smoker
  • Meat grinder with 10 mm grinding plate.
  • Sausage stuffer or a special attachment for a meat grinder for filling the casings.



  1. Cut all the meat into smaller pieces and grind through a 10 mm plate.
  2. Place the ground meat in a bowl, add salt, curing salt, and black pepper, mix well.
  3. Leave in a cool place for 24 hours.
  4. Add chopped garlic and cold boiled water (1.5-3 cups) to the meat mixture, knead until the mixture becomes sticky.
  5. Using a sausage stuffer or a special attachment for the meat grinder, fill the intestines with the mixture.


  1. Hang the sausages in the smoking chamber and dry at 30°C for 90 minutes.
  2. Increase the temperature to 75°C, turn on the smoke generator and smoke for 4 hours or until the desired color is achieved.
  3. Increase the temperature to 90°C and smoke for an additional 30 minutes.
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