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how do i cook snags

post #1 of 12
Thread Starter 

good day all any tips on how to cook me snags. i brought some pork and some chicken sausages and want to smoke em instead of bbq em. i have a vertical gas smokin box. any hint would be great.

rick

post #2 of 12

What is snags in American?

post #3 of 12

I would smoke them just like we smoke our fresh (uncured) sausage.

Maybe around 225˚ for however long it takes to get it to a safe to eat temp.

 

Check "Smoking Fresh Sausage" in the search bar above.

 

Your "snags" may be a little less fatty than our fresh sausage, but that shouldn't hurt anything.

 

 

 

Hope that helps,

Bear

post #4 of 12

Google is your friend...

 

Australian "snags" cooking on a campfire

English style sausages, known colloquially as "snags", are popular at barbecues and are made in Australia using traditional meats such as beef, pork and chicken.  

 

 

post #5 of 12
Thread Starter 

Bear

Our snags down here are full o fat M8 i gonna give pork and chicken a go as well as beef.

Thanks for the tip i will post the outcome

post #6 of 12
Thread Starter 

He HE sorry guys Snags are actually sausages :) is just slang

post #7 of 12

If the're fresh uncured then smoke them at 225 to 160 internal temp.

 

We do it all the time.

 

They only take a couple of hours to cook.

post #8 of 12
Quote:
Originally Posted by ricky View Post

Bear

Our snags down here are full o fat M8 i gonna give pork and chicken a go as well as beef.

Thanks for the tip i will post the outcome


That's Great Ricky!!!

 

The ones I read about they said could be lighter on the fat, but they were talking about Beef, Pork, Chicken, Roo, and other wild game---Might have been the wild game that was light on fat. So yours should be just about like our regular fresh sausage.

 

Can't wait for the Qview!!

 

Bear

 

post #9 of 12

Hee Hee

 

A coonass asking someone to speak American English.   Snags = Sausage

 

Like others have said if they are fresh you want to go ahead and get them done.  If cured you can go a good deal slower and really get a good amount of smoke in them.

 

 

post #10 of 12
Quote:
Originally Posted by Bearcarver View Post




That's Great Ricky!!!

 

The ones I read about they said could be lighter on the fat, but they were talking about Beef, Pork, Chicken, Roo, and other wild game---Might have been the wild game that was light on fat. So yours should be just about like our regular fresh sausage.

 

Can't wait for the Qview!!

 

Bear

 


Bear, wouldn't that be Roo View? biggrin.gificon14.gif

 

post #11 of 12

Don't worry coon ass.  They lost me on that one too, and I aint even Cajun? But I sure do miss my Cajunlady.  Best friend I never met!

 

Good luck and good smoking.

post #12 of 12

icon_cool.gif

Let me see Snag = sausage

Grill = grill

coonass = good guy (atleast Al is)

Beer = Fosters

well I guess I'm learning here. Sausage needs to be grilled or smoked till it about 160° internally so I would say till it's really really hot on the bar bee.  

 

 

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