Cooking sausage with electric smoker

[chauf1974]

Hello,
My brain is stuck in neutral since getting COVID. I am wondering if when I cook fresh sausage links in a MES30, will they take on the smoke flavor or does that need to be done before stuffing them? I got some apple chicken links and some garlic pork links from a local meat market but not sure if I want to put in smoker or just in skillet.

 

[HalfSmoked]

They should still accept smoke.

Warren

 

[chauf1974]

Thanks

 

[smokerjim]

they will take on some smoke.

 

[thirdeye]

Since the sausages are fresh, and do not contain a curing agent, don't smoke them at low temps for more than 4 hours and be sure the final internal temperature is 160° - 165°.

If you are smoke sensitive on chicken, go easy on the smoke so you don't over flavor the apple chicken sausage.

 

[Murray]

Biggest mistake I make with sausage in the MES is I think they will take longer to cook then they actually do. A thermometer is your best friend.

 

[Fueling Around]

Sorry to hear on the Covid. Hope you can smell the smoking.
If you want smoked sausage, it is smoked after stuffing.
Often sausage benefits from a smoke bath. I don't like smoked pork breakfast links.

Since the sausages are fresh, and do not contain a curing agent, don't smoke them at low temps for more than 4 hours and be sure the final internal temperature is 160° - 165°.
...

Excellent point!
Fresh sausage may or may not have nitrites. Read the label or ask the butcher.

 

[mike243]

The casing you use can stop the smoke, look at what you have or plan to use, I am not a expert on the different types