Smoke or Grill link italian sausage

jdr37

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Original poster

Jun 15, 2008

31

12

Florida

• Apr 28, 2017

• #1

In that the link sausage has a sheath, does it absorb enough smoke to make any difference between smoking and grilling?

 

dooch

Smoke Blower

Feb 3, 2013

77

24

Leamington, Ontario, Canada

• Apr 28, 2017

• #2

Any sausage will absorb smoke, the casings have to be edible, so they will take in smoke.

But that being said, and the fact that I am part Italian, we never smoke our sausage, but grilling is wonderful.

I make my own, lots of garlic, and fennel. Grilling makes them awesome.

The other side of me is German, and I also make alot of German sausage, so "Smoke Away!" the German stuff.

Also make Polish fresh, and Portuguese. Also must smokes!

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Apr 28, 2017

• #3

jdr37 said:

In that the link sausage has a sheath, does it absorb enough smoke to make any difference between smoking and grilling?

Click to expand...

Homemade or store bought? Fresh or cured?

Homemade sausage can be smoked and does quite well! If it's fresh, uncured, sausage, it will need to be hot smoked to an IT of 160, if it has cure in it, a slow smoke will really penetrate and fare well.

Italian sausage is great in a lot of dishes, but I love it straight from the pit or off the grill. Those fennel laden links of meat are very tasty to me!

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Apr 28, 2017

• #4

I do both, just a matter of what the family and I desire.

I hot smoke at 350'F or higher and Conecuh really takes smoke well.
And the grill, well, when it's cracking open and spitting juices at ya, just scoop a big section into a bun and bite it back.

Dang but I miss the big spirals of Italian sausage I could get back in San Diego's Wop Town, nothing even comes close here on the Gulf.
I need to either find someone who makes it, or learn to make it myself.

 

pc farmer

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Central Pa

• Apr 28, 2017

• #5

ChileRelleno said:

I do both, just a matter of what the family and I desire.

I hot smoke at 350'F or higher and Conecuh really takes smoke well.
And the grill, well, when it's cracking open and spitting juices at ya, just scoop a big section into a bun and bite it back.

Dang but I miss the big spirals of Italian sausage I could get back in San Diego's Wop Town, nothing even comes close here on the Gulf.
I need to either find someone who makes it, or learn to make it myself.

Click to expand...

With your skills, you can make them.

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Apr 28, 2017

• #6

c farmer said:

With your skills, you can make them.

Click to expand...

What are these skills you speak of... I just manage not to burn myself every time I fire up the pits.

 

SmokinAl

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• Apr 29, 2017

• #7

For us, we grill them, but put a chunk of wood over the fire to get some smoke flavor too.

Al

 

palladini

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May 23, 2013

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Ding A Ling, Ontario, Canada On the banks of the

• Apr 29, 2017

• #8

I have done them both ways, grilled  tastes better, smoked dried them out a bit.