Low & Slow Sausage (Pics to come Sunday)

Ladeback69 · May 2014

I'm cooking low & slow, 4 brats, 2 pounds of kielbasa and 2 pounds of Polish sausage this Sunday for our neighborhood get together. I'm cooking around 225 to 240 tell an internal temp of 165°. Anyone have an idea how long this may take? I'm thinking 2 to 3 hours at the most, since the meat isn't that dense. I may use some cherry wood I have or get some apple. I am also smoking some baked beans under the sausage to catch the drippings for more flavor.

NPHuskerFL · May 2014

I've never low & slowed brats. But, I'll have to try it now. Sounds good mang!

aljoseph · May 2014

Isn't all that sausage pre-cooked anyway. I know you can purchase it raw, but the stuff you buy from the supermarket is either smoked or cooked.

Cowdogs · May 2014

aljoseph said:

Isn't all that sausage pre-cooked anyway. I know you can purchase it raw, but the stuff you buy from the supermarket is either smoked or cooked.

Brats should not be pre-cooked ... not good ones at least. The others are pre-cooked.

Ladeback69 · May 2014

aljoseph said:

Isn't all that sausage pre-cooked anyway. I know you can purchase it raw, but the stuff you buy from the supermarket is either smoked or cooked.

I bought fresh uncooked sausage from Krizmans The Sausage King in Kansas City, Ks. They said the Polish sausage is what one of our local BBQ restaurants smokes and serves at Jack Stack. My brother-in-law smoked some brats for Mother's Day when he did ribs and they were great. I can't wait to cook it all. I am going to use a little cherry wood.

KenfromMI · May 2014

If I don't make it myself I buy in Hamtramck Michigan. Pole Town. At one time the entire city was Polish people who came to work in the auto factories etc. It's changed through the years but there are still a lot of Polish Markets etc. I buy off the same store my Step Dad has been buying from since he came from Poland after WWII. Srodek's is the King around here LOL

Ktim · May 2014

Poletown is great! I am going to go over there this week thanks to your post.

NPHuskerFL · May 2014

aljoseph said:
Isn't all that sausage pre-cooked anyway. I know you can purchase it raw, but the stuff you buy from the supermarket is either smoked or cooked.

Brats and Sausage can be found raw and unsmoked. My grocery store butcher has that available daily.

Acorn · May 2014

When I smoked sausage (it was raw) the casing got real tough, the sausage itself was great.

KenfromMI · May 2014

Go to Srodek's for your sausage and get a bowl of Dill Pickle Soup at Polonia if you want a treat afterwards. Not as good as mine or my moms but still one of the best restaurant Dill Pickle Soups around lol

Ladeback69 · May 2014

Here is the final out come on the egg. Sorry I forgot to take photos after slicing. There wasn't much left, like maybe four small slices that I put in what was left of my beans. Everything was good and i will be doing it again.

tickbyte · May 2014

I only cold smoke sausage you have to be careful of the cure. You dont use cure if you are hot cooking if there is cure in it you need to cold smoke if the sausage is raw. The cure can make you very sick.

Ladeback69 · May 2014

I talked to the butcher about what I was going to do and didn't say anything about cure and we all feel fine today.

Low & Slow Sausage (Pics to come Sunday)

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