Originally Posted by Chef JimmyJ
You can Hot smoke, 225+, anykind of Sausage safely just like smoking a Hamburger, Meatloaf or any fresh meat. The issue is only Cured sausage can be smoked at low temps like 100 through 170° to make Kielbasa, Andouille or the like...I have frequently bought Johnsonville Brats and smoked them for 2 hours at 225 to an IT of 165 and they come out great. Smoked Italian Sausage I am not so crazy about...JJ
My apologies, you and Joe are 100% correct, I let my fingers get ahead of my brain on my previous post. I have smoked various meats at higher temps without cure #1, ribs, poultry, butts...... The point I was trying to make, so badly, was "I" wouldn't risk trying to fix the problem at this stage because of the health risks involved to friends, family and myself. The only way I would try to fix it is, as posted, squeeze the meat out of the casings, mix the cure in very well, give it 24 hrs to let the meat absorb the cure and stuff again in new casings, but why unless you don't mind the extra labor.
I've been doing this for a couple of years and know just enough to be dangerous as I just proved. If it was me I would simple vacuum PAC freeze and enjoy and do as I have done before.....chalk it up to a live and learn.