Question about store bought sausage

Discussion in 'Sausage' started by beers-n-bbq, Apr 2, 2015.

  1. beers-n-bbq

    beers-n-bbq Fire Starter

    I apologize in advance because im sure this is asked alot but i was looking through tons of posts and searched but couldnt find a direct answer. Also the cured and uncured botulism thing kinda has me confused.

    Im new to smoking and so far have only done baby backs, chicken thighs and burgers, which were all great by the way.

    But im thinking of doing sausage tomorrow or saturday and i have a few questions.

    Im not gonna use homemade sausage or anything, it will be store bought sweet and hot premio sausage. What temperature do i smoke it at and for about how long? Do i have to worry about that 40-140 temp period i keep reading about? Also does the kind of sausage im gonna use take on smoke? Also does the casing come out soft like when cooked all day in a crockpot or is it snappy? Ive only grilled and crockpotted sausage before...

    Sorry if this is a stupid question but like i said i couldnt find a direct answer after scrolling through alot of threads, it seems like alot of people use homemade sausage and i was a bit confused and dont wanna get anyone sick.
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I usually toss sausages on with whatever else I happen to be smoking. Pit temperature isn't terribly vital but you really should hot smoke sausage that isn't cured, as in above 225° or so. Then just let them go until they hit 165° internal temperature. Usually takes me about an hour or so, but I usually run my smoker at 275° or higher. Since they're store bought you shouldn't have a problem with "fat out" even at higher temps.
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    And depending on the sausage, the casing should have a bit of a snap to it.
  4. timberjet

    timberjet Master of the Pit

    I do Johnsonville brats and stuff all the time. I really love them smoked. 2 hours at 225 inderect and then into a cast iron pan with onions, garlic, peppers and beer until the liquid reduces to a gravy like thickness. Simply awesome.

    You see here I foiled the onions and garlic for the 2 hour smoke part to get them started cooking.

    You can see here that I put the pan directly over the fire and cranked the vents wide open.

    Man oh man. 
    beers-n-bbq likes this.
  5. beers-n-bbq

    beers-n-bbq Fire Starter

    Thanks guys, appreciate the feedback. Ill cook them at 250 . those sausages look great timberjet my stomach growled as I looked at those pics.

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