Have made some pretty disappointing batches of sausages(pretty new to the sausage making). So now I wanted to try again. This time with "Smoked Polish Sausage" from the recipe book of Ryan Farr.
This is the best result I have reached so far, nice and juicy with good smoke flavor.
I smoked the sausage at different temps., low to high(this is the cooker's temp):
- 150f for 2 hours(the minimum my controller can do)
- 160f for 1 hour
- 170f for balance time (approx. 1.5 hours)
I reached IT of 145f when I pulled them and let them cool on the counter before put them in the fridge to set over night.
This evening for dinner I took three of them and threw on the grill(Weber Gas Grill) and gave them approx. 20 minutes at 275f to get the IT. The results are great :)
Test patty, nice and juicy
Ready to go into the smoker :)
Fresh out of the smoker
Dinner is served :)