Recipes by Borniak

Recipes by Borniak

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.

Schroom niet om je vragen met ons te delen. Twijfel je of wil je ons assortiment rookovens komen bekijken, maak dan een afspraak of neem contact op via het contactformulier.

Ontvang elke maand Nieuwe recepten enacties in je mailbox!

Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!