Smoking Sausage

Discussion in 'Sausage' started by jp4lsu, Feb 1, 2007.

  1. jp4lsu

    jp4lsu Newbie

    I wanting to smoke some un-cooked sausage. I'm tire of going to the store and buying pre-smoked sausage. I want to do it myself.

    What are the basics?
    Is there a topic dedicated to this already that I can read?
    Thank you for the help.
    Later,
    Jody
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo jp4lsu,

    i m o
    a good beginning -
    to learn about sausage making--
    is our brother forum member steve gaskins
    free E-BOOK...
    his site is
    http://www.buildabbq.com/
    click on sausage when you get there....

    then its off to the library

    true smoked sausage is a little more difficult than fresh...

    before anything---
    try some fatties

    have some fun
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Larry-

    It looks pretty good.
    Thanks
     
  4. jp4lsu

    jp4lsu Newbie

    Thanks Larry and Debi.
    Larry I will check the website out.

    I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water.

    After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water on the links after the smoker eliminate that problem?

    There wasn't a lot of smoke flavor in the sausage so I don't know if its worth the wait and hassle.

    I will try it again.

    Sunday I'm cooking a brisket but I have some good sausage to cook also. Since the brisket will be on 225-230° all day can I cook the sausage in that temp or should I just slow cook them on my grill seperately?

    Thanks again guys.
     
  5. jp4lsu

    jp4lsu Newbie

    Thanks Larry and Debi.
    Larry I will check the website out.

    I tried to smoke a couple of links last night. I somewhat followed Debi's process, but I forgot to spray the links with water.

    After I pulled the links out the smoker the casings got wrinkly and a bit rubbery. Does spraying the water on the links after the smoker eliminate that problem?

    There wasn't a lot of smoke flavor in the sausage so I don't know if its worth the wait and hassle.

    I will try it again.

    Sunday I'm cooking a brisket but I have some good sausage to cook also. Since the brisket will be on 225-230° all day can I cook the sausage in that temp or should I just slow cook them on my grill seperately?

    Thanks again guys.
     

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