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smoking sausage

divr71divr71 Posts: 52
edited January 2012 in EggHead Forum
What kind of sausage is the best to smoke? I don't want patty sausage i want ring sausage.


  • MickeyMickey Posts: 18,644
    edited January 2012

    I like Kobasa Jalapeno Cheddar Beef sausage. Grilled and near end mop on Bone Sucking Sauce or whatever you like. First pic is at a fest and second is home.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Ragtop99Ragtop99 Posts: 1,560
    I typically make a mix of mild and hot Italian sausages cooking indirect at 350 for about 20 minutes and finishing direct for 5 - 10 minutes to blacken them a bit.  Is there any real gain to slower and longer cook for them?
    Cooking on an XL and Medium in Bethesda, MD.
  • GriffinGriffin Posts: 7,650

    Unless you are talking about pre-cooked, pre-smoked, and/or cured sausage, you are getting into a very complicated topic. I'm just getting into learning about making sausage and hot smoking and cold smoking and all that.

    But I assume you mean the kind you buy at the store? Depends on the area you live. Kielbasa is good as is italian sausage, but my favorite is any kind that has venison in it. And cheese. And jalapenos.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Ragtop99Ragtop99 Posts: 1,560
    i'm talking about uncooked sausages (links in a casing) that I get at an Italian Deli.
    Cooking on an XL and Medium in Bethesda, MD.
  • SqueezySqueezy Posts: 1,102
    Try several different types to see what you like ... it's easy to just buy a link or two of each. You'll soon know what you like best!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • I started smoking venison, italian, etc sausage this summer.  I usually would smoke at about 275 indirect for about an hour with a drip pan full of water.  Then I would take out the place setter and grill for a few minutes at 350 to char the outside a little.  Turned out great but you need to be careful to avoid drying them out.  
  • TxAg93TxAg93 Posts: 124
    Do you need to pierce the casing to avoid splitting it or does cooking it at a lower temp keep this from happening?
  • ChokeOnSmokeChokeOnSmoke Posts: 1,905
    edited January 2012
    I cook them direct (no plate setter) but put them around the edge of my XL with lump reducer in so I guess they are "indirect" in a sense.  Flip often so they don't split.  Don't pierce the skin. If the sausage is splitting open, you aren't cooking them correctly.
    Packerland, Wisconsin

  • stikestike Posts: 15,597
    @the butcher: never cook a sausage over 160.  meat can't go dry, even very lean meat, unless it is overcooked.

    yep, if i am serving guests, i will take the temp of even a 'lowly' sausage
    ed egli avea del cul fatto trombetta -Dante
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