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First smoked sausage

post #1 of 19
Thread Starter 

After some major mods to my little smoker I thought I would try to do some sausage. My wife and I have made our own sausage before with her Kitchen Aid stand mixer but we never had the means to smoke them. I got my Brinkmann Smoke 'N Grill BBQ to smoke at under 150 degrees so... here we go! My wife ground and mixed a polish sausage blend and stuffed them into links. We let them dry overnight in the fridge. The next day I got the smoker warmed up to 150 and got some pecan and hickory chips going. I smoked them at 150 for two hours and bumped them up to 175 slowly over the last hour with a final IT of 155. Then into an ice bath for an hour then set out for a 2 hour bloom. I think for such a small smoker it did ok. I will be making better hanging racks for the next round.

 

I'll let you know more after they are ready to eat.

post #2 of 19

Dang those look good!sausage.gif
 

post #3 of 19
Thread Starter 

Thanks I cant wait to taste them and see how well I really did!

post #4 of 19

Never had homemade Polish, but I keep a few in the freezer and throw one on the smoker for lunch when I'm doing a long cook.

 

Looks like you have the best of both worlds theredrool.gif
 

post #5 of 19

What an incredible looking sausage. My prediction for taste? Stellar!

 

Disco

post #6 of 19
Thread Starter 

Ok the verdict is...After the 2 hour bloom I couldn't wait to see how we did. I tossed one of the uglier ones on the grill to warm it up. It plumped back up and didn't split. Biting into it was a crisp snap followed a mouthful of juicy goodness! I was worried about the fat content but for me it was spot on and flavor was up there with the best I've had. What could be improved in my opinion would be to work on getting a more uniform stuffing of the casings e.g. popping air bubbles and just make more of them!

post #7 of 19

Those look soooo good!  Congrats on a happy tummy!

 

Kat

post #8 of 19
Thread Starter 

Thank everyone! Im hooked on smoking meats in a big way!


Edited by GrillDad - 8/11/13 at 2:58pm
post #9 of 19

Awesome.... Are you handing that over to me................biggrin.gif
 

post #10 of 19
Quote:
Originally Posted by GrillDad View Post

 and just make more of them!

 

You know its good when the cook says, "I should have made more of them!"

 

They looks really good.

post #11 of 19

I bow to the sausage master.

 

Disco

post #12 of 19
Quote:
Originally Posted by GrillDad View Post

Thank everyone! I hooked on smoking meats in a big way!


That's an Awesome sausage!!! You did Great on your first run, now the addiction has started!!!
post #13 of 19

Looks like you have polish sausage figured out! What did you do to keep your smoker temp lower?

post #14 of 19

Mighty nice looking link. I'll take mine with hot mustard and a diet beer.  

Outstanding!

B

post #15 of 19

Looks Great.It is a good day for sausage.

Happy smoken.

David

post #16 of 19
I agree with the crowd.. excellent looking sausage...
post #17 of 19
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

Looks like you have polish sausage figured out! What did you do to keep your smoker temp lower?

Thanks for the kind words everyone! As for the temp...I installed a needle valve and covered up some of the burner to make this smoker run at 100-320 degree range without the wind blowing the flame out. I made a video for anyone who has this grill and wants to make it function as a real smoker.


Edited by GrillDad - 8/11/13 at 3:23pm
post #18 of 19
post #19 of 19
Mmmm makes my mouth water.
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