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General Time / Temp for Sausages?

krubby

Smoke Blower
118
19
Joined Dec 11, 2014
Apologize if I am asking a question that has been answered a dozen times over on here already, but I did search through a lot of the sausage threads already and all I did was get really hungry but never exactly saw the answer to my question.

Which my question being I think a simple one -

If I want to toss some sausage on the WSM towards the tail end of a longer smoke (or just in general) what is the approximate time needed if I am at in the 225-240 degree range, and what internal temp do I need?

I am think the "normal" size Italian sausage etc.

Also, do you poke the probe into the sausage or does that break the casing and leak the liquids out?  (BTW I am way new to this so sorry if that is a dumb question).

In the past when I did Brats, Italian sausage etc on the grill I would always boil for 8-10 min to cook then toss on grill more the flavoring more than anything. 
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
 
Apologize if I am asking a question that has been answered a dozen times over on here already, but I did search through a lot of the sausage threads already and all I did was get really hungry but never exactly saw the answer to my question.

Which my question being I think a simple one -

If I want to toss some sausage on the WSM towards the tail end of a longer smoke (or just in general) what is the approximate time needed if I am at in the 225-240 degree range, and what internal temp do I need?

I am think the "normal" size Italian sausage etc.

Also, do you poke the probe into the sausage or does that break the casing and leak the liquids out?  (BTW I am way new to this so sorry if that is a dumb question).

In the past when I did Brats, Italian sausage etc on the grill I would always boil for 8-10 min to cook then toss on grill more the flavoring more than anything. 
Sausage is a big word. More info is needed.

Happy smoken.

David
 

snorkelinggirl

Master of the Pit
OTBS Member
1,025
104
Joined Nov 15, 2012
 
Apologize if I am asking a question that has been answered a dozen times over on here already, but I did search through a lot of the sausage threads already and all I did was get really hungry but never exactly saw the answer to my question.

Which my question being I think a simple one -

If I want to toss some sausage on the WSM towards the tail end of a longer smoke (or just in general) what is the approximate time needed if I am at in the 225-240 degree range, and what internal temp do I need?

I am think the "normal" size Italian sausage etc.

Also, do you poke the probe into the sausage or does that break the casing and leak the liquids out?  (BTW I am way new to this so sorry if that is a dumb question).

In the past when I did Brats, Italian sausage etc on the grill I would always boil for 8-10 min to cook then toss on grill more the flavoring more than anything. 
Not an answer to your question, but I'll just point out that you should never boil sausage.  Sausage should be poached at 160-ish deg F for 20 minutes or so (depending on the size of your sausage) to bring it up close to the desired IT, and then grilled for the flavor and snap of the casing.  Or some go the other way, grill then hold at 160 deg F in a bath.  IT of any non-poultry sausage should be 160 deg F according to the USDA.  If the sausages contain poultry, then the IT is 165 deg F according to the USDA.  I usually probe a sausage or two to check the IT when I think close, but if you use a gentle 160 deg F poach for long enough it really isn't necessary.
 

timberjet

Master of the Pit
3,532
154
Joined Jan 29, 2010
Ok I will bite. When I do store bought and usually Johnsonville sausages like that they take about two hours at those temps. When I do the Brats I will simmer in beer and onions right in the smoker for an hour or so more. Ok now I am hungry just thinking about that. These sausages would be classified as fresh and uncured if that helps. As long as you get past 140 degrees in less than 4 hours you are fine. Check them at an hour and a half and go from there.
 

krubby

Smoke Blower
118
19
Joined Dec 11, 2014
 
Not an answer to your question, but I'll just point out that you should never boil sausage.  Sausage should be poached at 160-ish deg F for 20 minutes or so (depending on the size of your sausage) to bring it up close to the desired IT, and then grilled for the flavor and snap of the casing.  Or some go the other way, grill then hold at 160 deg F in a bath.  IT of any non-poultry sausage should be 160 deg F according to the USDA.  If the sausages contain poultry, then the IT is 165 deg F according to the USDA.  I usually probe a sausage or two to check the IT when I think close, but if you use a gentle 160 deg F poach for long enough it really isn't necessary.
wow that is good info.  I will change my approach in the future and do the poaching versus boiling.  We have a convection stove top that it is very easy to control temps, including water temp.
 

krubby

Smoke Blower
118
19
Joined Dec 11, 2014
 
Ok I will bite. When I do store bought and usually Johnsonville sausages like that they take about two hours at those temps. When I do the Brats I will simmer in beer and onions right in the smoker for an hour or so more. Ok now I am hungry just thinking about that. These sausages would be classified as fresh and uncured if that helps. As long as you get past 140 degrees in less than 4 hours you are fine. Check them at an hour and a half and go from there.
thanks.  I can always start them much sooner then I think I need to, pull them off when done.  This is meant to just be a side item for a pulled pork I am doing. 
 

timberjet

Master of the Pit
3,532
154
Joined Jan 29, 2010
 
wow that is good info.  I will change my approach in the future and do the poaching versus boiling.  We have a convection stove top that it is very easy to control temps, including water temp.
I have a turkey roaster, one of those countertop roaster steamer units. Works great for this as well.
 

susieqz

Smoking Fanatic
375
14
Joined Dec 9, 2014
i usually smoke johnsonville brats at 225, for around 90 minutes to 160 IT. no preheating.

contrary to popular opinion, i learned that cooking under 200 for twice as long made a much better sausage.

try both ways.
 

timberjet

Master of the Pit
3,532
154
Joined Jan 29, 2010
 
i usually smoke johnsonville brats at 225, for around 90 minutes to 160 IT. no preheating.

contrary to popular opinion, i learned that cooking under 200 for twice as long made a much better sausage.

try both ways.
That works for me! Of course the beer and onion thing really sets the whole thing off. You have to try it. 
 

susieqz

Smoking Fanatic
375
14
Joined Dec 9, 2014
the hot n spicey ones are my fav for eating on a bun,

plus i can't get good italian sausage  here so i smoke them for italian dishes.

they are my go to sausage.

thesmoke flavor stands up to tomato sauce.
 
Last edited:

timberjet

Master of the Pit
3,532
154
Joined Jan 29, 2010
Sounds like a new hobby might be in your future. I started making sausage a few years ago and it is very addicting. You really don't need much gear to make fresh sausage like Italian and bratwurst. It is oh so better than store bought too. I still use my kitchen aid stand mixer with the sausage grinder attachment for grinding, but I did buy a stuffer last year. You can get your local store to grind up pork butt for you usually for free too. I got my stuffer on sale for under a hundred bucks.
 

susieqz

Smoking Fanatic
375
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Joined Dec 9, 2014
timber,i bet anything you have help. i've made super polish sausage using the kitchen  aide grinder n stuffer, but  it's next to impossible  without 2 people.
 

timberjet

Master of the Pit
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154
Joined Jan 29, 2010
Yes, a stuffer makes it actually fun. You would not believe the difference in enjoyment level. Kind of goes from being a chore to something fun. I stuff alone all the time because I live alone and the dang dog has no thumbs anyway...lol. Another really neat thing is if you have a lazy Susan. You put that down below where the sausage hits the counter and it just spins up into a wheel. I saw that trick on youtube or something. I borrow my sisters every time now.
 

susieqz

Smoking Fanatic
375
14
Joined Dec 9, 2014
thanks, timber. i'll try a lazy susan. with the kitchen aide stuffer you need 2 hands to keep the meat going  thru, n 2 hands catching the stuffed casing. more hands than i have now, but that's the best sausage ever. i have pink salt now, so i could probably smoke them too.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,338
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Joined Nov 12, 2010
thanks, timber. i'll try a lazy susan. with the kitchen aide stuffer you need 2 hands to keep the meat going  thru, n 2 hands catching the stuffed casing. more hands than i have now, but that's the best sausage ever. i have pink salt now, so i could probably smoke them too.

suzieqz, morning.... I started out with the KA grinder/stuffer.... One thing that make a big difference when trying to stuff is.....

Cube the meat into pieces that fit the grinder fill tube easily... have all the ingredients mixed thoroughly in the cubes... have them almost frozen..... then.... grind and stuff in ONE operation.... The KA grinder has pretty loose tolerances... it does NOT like regrinding ground meat.... too much squeezes out past the screw and almost no pressure is applied to the meat to get it into the casing...
After making 5#'s of Andouille that took ALL DAY, I quit making sausage.... Then I found this REMARKABLE FORUM WITH REMARKABLE MEMBERS, bought a dedicated grinder and stuffer.... well, I had to buy the grinder because I blew up the gear case on Brides KA mixer... I did repair it but it was then off limits to me.... imagine that.....
 

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