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smoked sausage help

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brisket30
brisket30 Posts: 122
edited November -1 in EggHead Forum
I bought some raw coil sausage from my local butcher. I have not found any low and slow recipes. I am trying to achieve something similar to a sausage sandwich like from a KC BBQ establishment. What are some suggestions for putting a rub on them and also how to get a smoke ring through the natural casing on the sausage. I am planning on cooking it Sunday and will post pics later.
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  • Hoss
    Hoss Posts: 14,600
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    If it is truly RAW and does not contain a curing agent you should poach it then grill/smoke it.You should NEVER smoke raw sausages that are not made with a cure.The cure inhibits bacteria while the sausage is slowly smoking at low heat danger zone enviroment.
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  • Ozarkshooter
    Ozarkshooter Posts: 65
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    Brisket30, when you say KC BBQ establishment, are you referring to Gates? If so, I have also wanted to duplicate their sausage as well. I lived in KC for over 15 years and loved their sausage. From what I recall, it was done without casing. I never think of while I am at the store buying the goods for my cooks. But, I plan on taking sausage and forming a roll, maybe with a binder to help hold it together. Then smoking it indirect on the grid. This process came to mind when I started doing my meatloafs on the grid vs. in a loaf pan. This should get you close to Gates sausage.
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  • crghc98
    crghc98 Posts: 1,006
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    sounds like a fatty....do a search for fatty
    and that may help.
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  • brisket30
    brisket30 Posts: 122
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    I have recently moved from KC to NW IA and although Gates is good, my all time favorite is Jack Stack. The smoked sausage sandwhich I am trying to duplicate is from Arthur Bryant's.

    - Ben
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  • brisket30
    brisket30 Posts: 122
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    I will ask my butcher if it contains cure or not. That is really good advice, thanks a lot. I know when I asked him about it all he said was its raw and must be cooked.
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  • fishlessman
    fishlessman Posts: 32,753
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    this was fresh keilbasi, skin removed smoked around 250/275 raised grid direct. i just skinned and rolled it. havent been happy with sausage smoked at those temp with the skin on, it shrinks and puckers unless i go hotter. the really low cook temps 140/160 get an ice water bath as they come up to temp to prevent that and then they go back on a hot grill later
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • brisket30
    brisket30 Posts: 122
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    The coil sausage does NOT containt cure. I think I will poach it in some Beer tonight, let it cool in the fridge until Saturday then low and slow on Sunday.

    What internal temp? 160?
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