Smoked Johnsonville Hot Italian Sausage

Discussion in 'Sausage' started by rubadubcubb, Jun 10, 2011.

  1. I've seen alot of home-made sausage smoking done here but i decided to go the easy route and purchase some store bought sausage links!..

    To my suprise these things turned out pretty great with a decent amount of smoke flavor.. I think my new amazn smoker helped!




  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man they look delicious!   [​IMG]
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nothing improves those tasty buggers like a good dose of smoke!  We do these all the time!
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    great looking sausage.......... now its time to take the other route....and start makin some sausage........[​IMG]   its addictive
  5. flash

    flash Smoking Guru OTBS Member

    Well no amazin smoker for me, just the GOSM propane conversion. Just finished up some Real Tree Hot Sausage smoked with Cherry wood. Took around 1 1/2 hours @ 225º.
  6. thebarbequeen

    thebarbequeen Smoking Fanatic

    Hey! Good job there, Edmonds! Always glad to see more smoke from our neck of the woods.  There's plenty of good butchers in our area who make sausages  - go find a favorite and you'll really be glad!  I used to drive to Silvana Meats from Everett just for their fresh bratwurst. I want to make my own sausage, but until I get around to it, I LOVE my butcher's! Cheers!
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks good, real easy to dry those out. Looks like you did good!
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Nice! [​IMG]  So what did you make with them? 
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks good they will go good with mustard rye bread and a cold beer
  10. flash

    flash Smoking Guru OTBS Member

    Once you start to see them wrinkle, they usually are done.
  11. sonnyhad

    sonnyhad Fire Starter

    I was thinking about trying this and decided to look and see what others have done, glad I did. This forum has lots of good tips, I thank everyone who shares!

    Has anyone stuck a meat probe in one for temp or just watch em to not dry them out, but still get a little smoke flavor from them?
  12. chef willie

    chef willie Master of the Pit OTBS Member

    I usually stick an instant read in one down the middle before consuming just to be on the safe side....looks can be deceiving
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    When They Split, they're done!

    Glad the AMAZEN could be of service

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Not sure, but if those are the ones Mrs Bear gets, I love 'em!!

    I finish them on the grill, until they crack all around.

    Then I take them inside, and line em up on a bunch of paper towels, and roll them back & forth to suck up a mess of grease.

    Them's some good tasting brats, for store-bought!!!

  15. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    X2 -- & I don't have any problems drying them out.  If you're worried about it, put a pan of water in the smoker to keep up the moisture. 

Share This Page