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Johnsonville hot Italian sausage

post #1 of 9
Thread Starter 
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
post #2 of 9

Pretty much any temp will work you just have to pull them out  sooner. If I had to choose I would smoke them around 225ish.

post #3 of 9
Thread Starter 
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
post #4 of 9

Yes 165 & they should take a couple of hours to get there.

post #5 of 9
Thread Starter 
Thanks guys! I'm looking forward to this!
post #6 of 9
Quote:
Originally Posted by pussiwillow View Post

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.

 

post #7 of 9
Quote:
Originally Posted by teeznuts View Post



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

 

post #8 of 9
Good call JJ. Ill try raw next time. I bet they take on smoke very nicely.
post #9 of 9

 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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