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Grif: How to cook raw link sausage

You be the master.  I've always cooked links that are already cooked, but will be cooking raw links today.
Direct/indirect?  Temperature? Ballpark timing?  I'll also be cooking some ribs at the same time.

Thanks.
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious

Comments

  • GriffinGriffin Posts: 7,075
    What kind of sausages? I've found that the key to cooking sausages is a moderate heat and raised if you can. I generally cook them at 350-400 direct with a raised grate (AR) until they reach 160F. Should be around 15-20 minutes. If you want to check temperatures with a probe, go in from the end, don't just stick it right through the casing in the middle. Hope that helps.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Thanks, my friend.  I bought them at Whole Paycheck (Whole Foods).  One said "Louisiana Hot Link" and the other said "Cheddar Jalapeño Pork".

    I guess I'll cook them separately on the Mini. 

    Thanks again.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • GriffinGriffin Posts: 7,075
    You've got the Mini Woo, right? I'd probably shoot for 350 on the Mini, not that mine will ever stay that low. It always creeps up to 400 no matter what I do even using the DFMT closed almost all the way.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • When I do them, I usually go with indirect at about 350.  They typically take about 20-30 minutes to get to 160.  I haven't burst the casing on any yet this way.
    Pittsburgh, PA
  • paqmanpaqman Posts: 1,712
    I poach them first. Bring water to a rolling boil (or beer/wine/any liquid). Turn off the heat. Put the sausages in the liquid for 10 minutes then grill. If you cook different flavors, a good trick is to insert toothpicks in the sausages to distinguish them while they poach and on the grill.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • @Griffin and @trup0241  Looks like I can go both ways (kinda like Mickey).  I many do one each way.  Thanks.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • fishlessmanfishlessman Posts: 17,498
    sometimes i start with foil and just a little water to bloat them up and cook them more evenly then on a hot grill naked. seems to work really good with the hotter sausages and dont worry about losing flavor, the skin holds it in.  if you cook them direct naked, taste them towards the end, sometimes they get a bitter taste, you can wash that off with a watered down bbq sause, that taste seems to stick to the grease on the outside of the skin. i like the foil approach because theres less pruning of the casing
  • henapplehenapple Posts: 14,674
    Boil one in Sam Adams... A lager sous vide.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • CookinbobCookinbob Posts: 1,551
    I would only suggest not smoking them at a low temp.  I have tried this twice.  Once with Brats, once with italian sausage.  The casing got so tough I had to peel them.  I will always go direct in the future
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • I slice mine into little quarters or half-dollars and pan-fry in shallow water and a dab of butter for a couple of minutes. The water evaporates and they are ready for the final 30 seconds each side.  Don't 'crisp' fry. 

    Very easy, fast and tasty.

     

    Spring "Chip Off The Whole Hog" Chicken

    Spring Texas USA

     

     

     

  • Wow.  Lots of ways here.  I'm thinking of a combo.  Foil the sausage with a small amount of Shiner Boch (sorry Sam Adams), put it at a low temp with the ribs for about 15 or 20 minutes, then unwrap and put it on a hot fire on the mini, raised direct with pecan chips for smoke.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • GriffinGriffin Posts: 7,075
    How'd it turn out, VI? What method did you go with?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2013
    Grif,
    Thanks for asking.  It went real well.  Like I said, I did a combo.  I put Shiner Bock in aluminum foil and steamed them on the large egg with the ribs for 20 minutes.  Then, I did it your way with a hot fire, raised direct, on the mini.

    The ribs turned out good too.  I marinated them with an Asian marinate/glaze I got out of my new book.  I thought it was outstanding.

    1 tablespoon sesame oil

    4 tablespoons dark soy sauce

    4 cloves garlic, peeled and minced

    2 teaspoons fresh ginger puree

    1 teaspoon chili powder (Korean chili powder is best)

    2 teaspoons sugar

    Ground black pepper to taste

    Marinated the ribs for 4 hours. Then, I cooked at 250 indirect for 3 hours, then foiled in Shiner for 1 hour.  Then, glazed unwrapped for one hour.

    image

    Cooked the ribs on the Mini (the big one is precooked.)

    image

    Served with Kristi's (necessaryindulgences) 4 cheese macaroni and cheese.  Yum!

    image

    And, my nieces and their friend loved the meal.

    image

    Thanks for your help !!!!

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Little StevenLittle Steven Posts: 27,394

     

    1 teaspoon chili powder (Korean chili powder is best)

     

     

     

    If you aren't man enough to do Indian chili powder. White is even hotter.

    Steve 

    Caledon, ON

     

  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2013
    Little Steven said:
    Village Idiot said:   1 teaspoon chili powder (Korean chili powder is best)    

    If you aren't man enough to do Indian chili powder. White is even hotter.


    The
    authentic recipe calls for Korean chili powder.  However, coming from a troglodyte who puts couscous and tiny navy beans in his "chili", your post is understandable.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • JRWhiteeJRWhitee Posts: 2,708
    The food looks great but I really love your choice of fingernail polish.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • GriffinGriffin Posts: 7,075

    Glad it worked out. The ribs sound amazing.

    Dammit @JRWhitee , you beat me to it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • thailandjohnthailandjohn Posts: 952
    edited October 2013
    I did these at 250 degrees for 2 hours....staying in the Egg a little longer would not hurt them at all.....the main thing is, don't over cook and have them pop and lose their juices.....these are fresh Louisiana Hot Links....here is a Yelp page of the place I get my links....check out the pictures...if you live in the Oakland area, this is a must place to go. Ask for Raymond the owner or Harold, his right hand man...they special order whole shoulders and fresh ham hocks for me....they make all of their links and sausage...http://www.yelp.com/biz/taylors-sausage-oakland
    image.jpg 1.5M
  • RACRAC Posts: 1,527
    JRWhitee said:
    The food looks great but I really love your choice of fingernail polish.

    Well you know he lives in the Austin area now! :D

    Ricky

    Spring, TX

  • EggcelsiorEggcelsior Posts: 11,550
    RAC said:
    JRWhitee said:
    The food looks great but I really love your choice of fingernail polish.

    Well you know he lives in the Austin area now! :D
    Accessories for the Vespa are endless! I'm just waiting for his Hermès scarves to make an appearance.
  • JRWhiteeJRWhitee Posts: 2,708
    edited October 2013
    I have heard about Hippy Hollow at Lake Travis... :-c
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Actually, I'm embarrassed about the fingernail polish.  It clashed with my pink tanktop.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Little StevenLittle Steven Posts: 27,394
    edited October 2013

     

    1 teaspoon chili powder (Korean chili powder is best)

     

     

     



    If you aren't man enough to do Indian chili powder. White is even hotter.


    The authentic recipe calls for Korean chili powder.  However, coming from a troglodyte who puts couscous and tiny navy beans in his "chili", your post is understandable.

     

    I'll take that comment with all the respect due a guy who doesn't know how to cook a sausage
    ;;)

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 11,550
    image
  • I'll take that comment with all the respect due a guy who doesn't know how to cook a sausage


    Certainly I know how to cook a sausage.  But, I'm always interested in learning the nuances of the cook from the experts.  Notice the title: "Grif: How ...".I would do the same for you.

    In the future look for a post titled:  "Little Steven:  How do you make a snow cone?"


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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