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Need Advice for Smoking Sausage!

post #1 of 8
Thread Starter 

Hey Everyone,


We've had tons of success smoking pork shoulders, beef brisketts, whole chickens, burgers...you name it, we've done.  And all of the advice I've gotten on this forum has in extremely valuable...thanks!!!


Does anyone have any experience smoking pork of beef sausage?  Would the casing on the sausage prevent it from really absorbing the smoke flavor???  My wife and I would like to throw some Italian sausage in the WSM while we smoke our burgers later and any tips would be appreciated!  Thanks!

post #2 of 8

It would take on more smoke without the casings but either way they will be good. I just put them on the smoker like everything else. icon14.gif

post #3 of 8

Are you doing your own or smoking some from the stores?


I have some hot links I got from the butcher that I will be smoking today. I always seem to get some smoke flavor thru them. Usually about 2 1/2 to 3 hours in the smoker. The pre-cooked sausage that some do, don't seem to take on the same amount of smoke. Maybe because the casing has firmed up some?

post #4 of 8

There are some real sausage guru's on here. I am not one of them. You have to decide if you want fresh sausage or cured smoked sausage. Since you have never made sausage before I would just make fresh & don't even bother with the casings. Just make patties & smoke them until the IT is 160 degrees.

post #5 of 8

Are you asking about store bought fresh Italian sausage???


If so put them in the smoker and get them cooked in less than 4 hours..up to at least 155.


Should only take a few hours.



Have a great day!!!



post #6 of 8

The casing wont prevent the smoke from getting to the meat just make sure the casing is dry so you get the best smoke flavor. and at what temp are you planing on cooking them burgers and for how long? the reason i ask if you the sausage at high temp for a long period of time you will really dry them out!!!

post #7 of 8
Thread Starter 

Really appreciate all the advice everyone has offered!!!  


Here's the plan...


I have fresh Italian Sausage...gonna smoke them for about 2 1/2 hours at about at 225 or until they're 160 degrees.  I'll throw the burgers on about 30 minutes after I start the sausage because they only take about 1 hour and 45 minutes to 2 hours.  


We did burgers wrapped in bacon last week and they were unbelievable!!!!  We smoked them for about 2 hours at 225 and they were great...BUT...I could have taken them off a little earlier.  


Anyway, thanks again to everyone for all the advice......any other tips someone might want to share??

post #8 of 8

Pork and beef sausage?


What Dat  30.gif

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