Johnsonville hot Italian sausage

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pussiwillow

Newbie
Original poster
Jan 16, 2011
6
10
I'm too much of a noob to make my own sausage, Johnsonville is my option right now, what temp do you smoke them at? This Is my first time, and have no idea, I did a quick search and didn't find I was looking for, I'm gonna smoke with apple wood
 
Oh ok cool, I just didn't want to dry them out is all, what internal temp should I look for? 165? And approx how long do they cook for so I don't overload my amnps
 
I'm too much of a noob to make my own sausage, Johnsonville is my option right now, what temp do you smoke them at? This Is my first time, and have no idea, I did a quick search and didn't find I was looking for, I'm gonna smoke with apple wood
Are they already cooked? I buy the Johnsonville Brats and Cheddar sausages that are pre-cooked and cold smoke em a couple hours with my AMNPS since nitrite is listed in the ingredients. Just an idea. It adds an awesome smokey taste and then when I want one I just microwave it 45 seconds.
 
Are they already cooked? I buy the Johnsonville Brats and Cheddar sausages that are pre-cooked and cold smoke em a couple hours with my AMNPS since nitrite is listed in the ingredients. Just an idea. It adds an awesome smokey taste and then when I want one I just microwave it 45 seconds.
Hey Teez, Both are available Fresh (raw) and Pre-cooked...I have to say, I have had both and the Raw one, although Fattier, are more Tasty...JJ
 
 I'm not into doing sausage yet either. We really like the Johnsonville andouilles and hot links that are already cooked. While smoking other items I like to toss a package or two of these on the rack for about an hour of smoke at around 225 and it gives them an awesome boost in flavor. I often put some back in their original zip-locked package and pop them in the freezer. I can thaw and heat them in very short order for a quick snack or meal.

Chuck
 
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