Sausage Question

THEBuckeye

I have a butt going right now at 275 and bought stuff for Pizza for tomorrow or Monday. 

Question is can I low and slow a sausage now (for the pizza) at 275? For approx. how long?

Thanks

Gamecockeggman

Of course, time is not the question, internal temp is what you want to watch.  Par cook to 135-145 at the most if it's for pizza as it will cook a bit more on the pie.  If your going to snack on it, just cook until internal temp burns your finger to the touch.

Eggpharmer

Yes, I do it fairly regularly when doing a brisket or pork butt and having company. They usually pick up some smoke making them extra tasty.

I usually do about 45-60 minutes until IT is 160.

Cookinbob

Definitely, but it will not take long.  Probably only 30-60 minutes depending on where you want the finish temp.

THEBuckeye

It didn't take long @Cookinbob!

Thank you!

johnnyp

probablt closer to 60 than 30.  If you have a good outdoor light, you can actually see the fat render and start cooking he casing from the inside of the sausage.  Catching during this phase is what gives the perfect *snap* to the bite. 

Youre looking for rendered fat before the casing starts to wilt