Smoked Sausage- Jambalaya

HenryGE · October 2020

I was gifted a rope of "Mild Smoked Sausage" as a belated b-day gift and I want to smoke it and use some of it in jambalaya. I saw some previous threads on here about different ways you need to smoke the sausage depending on if it's cured or not. The Butcher did not mention that this sausage was cured, but instead said that it was "smoked" so it's about halfway cooked, and I just need to cook the rest of the way. Any recommendations on how best to smoke this sausage?

buzd504 · October 2020

I would cut off a small piece and fry it in a pan to taste to determine the existing smoke level and whether you want to add some more. You will be browning it and cooking it in the jambalaya, so I wouldn't worry about the degree to that it is cooked now - just worry about whether it has enough smoke on it for your taste.

The Cen-Tex Smoker · October 2020

if you do add smoke, spritz it with a little water to help the new smoke stick. Smoke loves moisture and hates smooth dry surfaces.

HenryGE · October 2020

buzd504 said:

I would cut off a small piece and fry it in a pan to taste to determine the existing smoke level and whether you want to add some more. You will be browning it and cooking it in the jambalaya, so I wouldn't worry about the degree to that it is cooked now - just worry about whether it has enough smoke on it for your taste.

Good plan. I was thinking it would be nice to have grilled/smoked sausage that I could add in just before adding the rice and broth, as opposed to browning the sausage in the pot. I'll happily give it a taste though

HenryGE · October 2020

Fried up a couple of small pieces yesterday, this sausage is delicious. I think I'm going to use half of the rope in Jambalaya (cooked into the Jambalaya instead of smoked separately) and then smoke the other, maybe quarter, and then see which option I liked better for the final quarter...

kl8ton · October 2020

requisite photo

Smoked Sausage- Jambalaya

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