- Jul 15, 2012
- 1
- 10
Yesterday I made smoked polish sausage for the first time. The sausage turned out well for my first time, but I am looking for some advice. I made 15 pounds and made sure none of the sausage touched each other. I also made sure that I kept the lowest hanging sausage more than three inches above the heating element cover. I expected the lowest hanging sausage to get cooked more, but should I have rotated the sausage on the dowels? Thanks for the help.
