Sausage?

Timberdog

Hi All,

I am a brand new BGE user and am working through my temperature settings.  Anyone have a suggestion on the best temp to cook some very lean italian sausages?

Thanks!

gerhardk

350º direct seems to work for me.

Gerhard

javabreath

Poach them in 160 degree water for 10 minutes then grill at 400 degrees until they are 160.

 

gdenby

I was surprised not long ago when the owner of a very successful hot dog/sausage shop also said to simmer the sausages briefly before grilling. He said it made the casings tougher, and less likely to burst when finally grilled. I've tried it, and not noticed much of a difference. However, I'm not cooking 1000 an hour.

boatbum

Age old Brat recipe - boil in a beer and onion mixture, take out - grill for a few minutes - then return to the beer mixture.

 

stike

gentle heat is what keeps them from bursting, that and not overcooking.
weisswurst swells as it hits temp.  good to not overfill when making homemade sausage

Doc_Eggerton

Cooked these last night.  On or about 400 degrees, turned three times at 10 minute intervals.  On the last turn I closed all the vents for the final 10 minutes.  I used an elevated grid.

One thing a lot of new users overlook is "heat soaking" the dome.  It is ok to heat past your target, because opening to place your cook inside lets a big bubble of heat out.  If you have the dome well heated the Egg should reheat quickly to your target temp.  Of course you also want the dome hot so the radiant heat is cook all around.

Speaking of opening the dome, make sure you understand about blowback.

stike

@doc.  if you have dripping fat, be careful shutting vents.  that can make for some nasty sooty smoke with no place to go but on the food.

SamFerrise

If you want to kick it up a notch smoke your sausage.  I use fresh Italian and fresh Polish sausage and smoke them for about 3 hours at about 185-190 degrees.  Most of the fat renders out and they are unbelievably delicious.   

Sandi_k

We just did some lean brats along with burger for lunch. We did 350 degrees direct, for about 30 minutes, turning every 6 minutes or so.

ChokeOnSmoke

Please don't par-cook brats & sausages, that's just nasty and adds nothing positive to the cook.  Slow cook them (for approx.  20 min.) and don't break the casing while cooking.  If you follow these rules, you'll consistently have the best brats/sausages you can have.

Signed,

"Long time brat cooker"

Griffin

Boiling sausage (or hot dogs) before cooking does nothing for them except gives you sausage flavored water. IMHO. )

Mighty_Quinn

Mmm......sausage flavored water =P~

Squeezy

I just took off some sausage that I bought from the market, a jalapeno cheese & a chorizo. .

Smoked them at 270º for about an hour and a half. Casing intact and chewey, bursting with moisture on the inside ...very nice!

daveyray72

Raised grid direct at 325-350 works great for me.  Casings get firm and crisp without splitting, and the sausage stays moist while getting cooked through.  Last sausage cook was this weekend...homemade brats that were 80/20 lean...32mm natural hog casings.  About 30 minutes and done.

SamFerrise

Has anyone cooked with a cast iron dutch oven in an egg.  I have an idea for a beef and pork cook, braised in my special tomato sauce with mushrooms, peppers and onions.  Somebody out there must have tried some dish in a dutch oven.

ButtNeckid

Yep.Lotsa times.Leave the top off or you may as well use the oven.

XLBalco

Has anyone cooked with a cast iron dutch oven in an egg.  I have an idea for a beef and pork cook, braised in my special tomato sauce with mushrooms, peppers and onions.  Somebody out there must have tried some dish in a dutch oven.

once or twice i have