General Time / Temp for Sausages?

Discussion in 'Sausage' started by krubby, Dec 20, 2014.

  1. krubby

    krubby Smoke Blower

    Apologize if I am asking a question that has been answered a dozen times over on here already, but I did search through a lot of the sausage threads already and all I did was get really hungry but never exactly saw the answer to my question.

    Which my question being I think a simple one -

    If I want to toss some sausage on the WSM towards the tail end of a longer smoke (or just in general) what is the approximate time needed if I am at in the 225-240 degree range, and what internal temp do I need?

    I am think the "normal" size Italian sausage etc.

    Also, do you poke the probe into the sausage or does that break the casing and leak the liquids out?  (BTW I am way new to this so sorry if that is a dumb question).

    In the past when I did Brats, Italian sausage etc on the grill I would always boil for 8-10 min to cook then toss on grill more the flavoring more than anything. 
  2. Sausage is a big word. More info is needed.

    Happy smoken.

  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Post of the week.
  4. krubby

    krubby Smoke Blower

    Sounds good.  How about a picture.  Just standard brat size sausages.  I am just tossing these on since I will already be doing a Boston Butt, so figured I might as well since the WSM was all fired up.

  5. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Not an answer to your question, but I'll just point out that you should never boil sausage.  Sausage should be poached at 160-ish deg F for 20 minutes or so (depending on the size of your sausage) to bring it up close to the desired IT, and then grilled for the flavor and snap of the casing.  Or some go the other way, grill then hold at 160 deg F in a bath.  IT of any non-poultry sausage should be 160 deg F according to the USDA.  If the sausages contain poultry, then the IT is 165 deg F according to the USDA.  I usually probe a sausage or two to check the IT when I think close, but if you use a gentle 160 deg F poach for long enough it really isn't necessary.
  6. timberjet

    timberjet Master of the Pit

    Ok I will bite. When I do store bought and usually Johnsonville sausages like that they take about two hours at those temps. When I do the Brats I will simmer in beer and onions right in the smoker for an hour or so more. Ok now I am hungry just thinking about that. These sausages would be classified as fresh and uncured if that helps. As long as you get past 140 degrees in less than 4 hours you are fine. Check them at an hour and a half and go from there.
  7. krubby

    krubby Smoke Blower

    wow that is good info.  I will change my approach in the future and do the poaching versus boiling.  We have a convection stove top that it is very easy to control temps, including water temp.
  8. krubby

    krubby Smoke Blower

    thanks.  I can always start them much sooner then I think I need to, pull them off when done.  This is meant to just be a side item for a pulled pork I am doing. 
  9. timberjet

    timberjet Master of the Pit

    I have a turkey roaster, one of those countertop roaster steamer units. Works great for this as well.
  10. krubby

    krubby Smoke Blower

    Oh hey, so do I. That is a great idea.
  11. susieqz

    susieqz Smoking Fanatic

    i usually smoke johnsonville brats at 225, for around 90 minutes to 160 IT. no preheating.

    contrary to popular opinion, i learned that cooking under 200 for twice as long made a much better sausage.

    try both ways.
  12. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Huh, now that you mentioned it, I've never smoked brats.
  13. timberjet

    timberjet Master of the Pit

    That works for me! Of course the beer and onion thing really sets the whole thing off. You have to try it. 
  14. susieqz

    susieqz Smoking Fanatic

    the hot n spicey ones are my fav for eating on a bun,

    plus i can't get good italian sausage  here so i smoke them for italian dishes.

    they are my go to sausage.

    thesmoke flavor stands up to tomato sauce.
    Last edited: Dec 21, 2014
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    That's the only way to do it IMHO.
  16. timberjet

    timberjet Master of the Pit

    Sounds like a new hobby might be in your future. I started making sausage a few years ago and it is very addicting. You really don't need much gear to make fresh sausage like Italian and bratwurst. It is oh so better than store bought too. I still use my kitchen aid stand mixer with the sausage grinder attachment for grinding, but I did buy a stuffer last year. You can get your local store to grind up pork butt for you usually for free too. I got my stuffer on sale for under a hundred bucks.
  17. susieqz

    susieqz Smoking Fanatic

    timber,i bet anything you have help. i've made super polish sausage using the kitchen  aide grinder n stuffer, but  it's next to impossible  without 2 people.
  18. timberjet

    timberjet Master of the Pit

    Yes, a stuffer makes it actually fun. You would not believe the difference in enjoyment level. Kind of goes from being a chore to something fun. I stuff alone all the time because I live alone and the dang dog has no thumbs Another really neat thing is if you have a lazy Susan. You put that down below where the sausage hits the counter and it just spins up into a wheel. I saw that trick on youtube or something. I borrow my sisters every time now.
  19. susieqz

    susieqz Smoking Fanatic

    thanks, timber. i'll try a lazy susan. with the kitchen aide stuffer you need 2 hands to keep the meat going  thru, n 2 hands catching the stuffed casing. more hands than i have now, but that's the best sausage ever. i have pink salt now, so i could probably smoke them too.
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    suzieqz, morning.... I started out with the KA grinder/stuffer.... One thing that make a big difference when trying to stuff is.....

    Cube the meat into pieces that fit the grinder fill tube easily... have all the ingredients mixed thoroughly in the cubes... have them almost frozen..... then.... grind and stuff in ONE operation.... The KA grinder has pretty loose tolerances... it does NOT like regrinding ground meat.... too much squeezes out past the screw and almost no pressure is applied to the meat to get it into the casing...
    After making 5#'s of Andouille that took ALL DAY, I quit making sausage.... Then I found this REMARKABLE FORUM WITH REMARKABLE MEMBERS, bought a dedicated grinder and stuffer.... well, I had to buy the grinder because I blew up the gear case on Brides KA mixer... I did repair it but it was then off limits to me.... imagine that.....

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