Sausage question

Discussion in 'Sausage' started by alamar, Jul 23, 2008.

  1. I am looking at smoking some summer sausages and possibly some Italian Hots, Andouille and Kielbasa. Here are the questions:

    What temp should the smoker be?
    What internal temp for the sausages?
    What do you think the estimated time will be? (i depends....)

    I will be getting the sausages from my butcher. Is there anything special I need to have him do?

    I will be hanging them from the top rack of my smoker using S-Hooks 2 links per hook. I figure I can put about 10-15# comfortably in the smoker as I have about 2 feet of vertical space from the top rack to the water pan.

    Am I missing anything?

  2. richtee

    richtee Smoking Guru OTBS Member

    Most sausages that size are smoked around 180° - 200°. Internal temps should be at least 155°-160°, but below 170°. 3 to four hours is typical.

    The sausage should include a cure.
  3. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Typically Kielbasa is pre cooked but the other two are not. The kielbasa can come off sooner than the other two so it doesn't get tough and over cooked. I typically do two hours or so on the Kielbasa and the others I cook to an internal temp of 160.
  4. richtee

    richtee Smoking Guru OTBS Member

    Ahhh true! I was thinking of when I make's of course fresh. If the butcher is making it tho... it's gonna prolly be fresh KC.

    On edit: Assuming he's making it expressly for him to smoke, anyway.
  5. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    You're right Richtee...

    Alamar, I would make sure and ask the butcher if it's pre-cooked or not.

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