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Smoked Johnsonville Hot Italian Sausage

post #1 of 15
Thread Starter 

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!

 

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post #2 of 15

Man they look delicious!   thumb1.gif

post #3 of 15

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

post #4 of 15

great looking sausage.......... now its time to take the other route....and start makin some sausage........icon14.gif  its addictive

post #5 of 15

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.

 

post #6 of 15

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!

post #7 of 15
Looks good, real easy to dry those out. Looks like you did good!
post #8 of 15

Nice! drool.gif So what did you make with them? 

post #9 of 15

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

post #10 of 15
Quote:
Originally Posted by realtorterry View Post

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


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

 

post #11 of 15

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?

post #12 of 15
Quote:
Originally Posted by sonnyhad View Post

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?



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

 

post #13 of 15

When They Split, they're done!

 

Glad the AMAZEN could be of service

 

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #14 of 15

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!!!

 

 

Bear

post #15 of 15
Quote:
Originally Posted by Chef Willie View Post

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

 



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. 

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