Question re: smoking fresh sausages

[colorado john]

Hi all. I just bought a few fresh Polish and German sausages from my local butcher to try in my electric smoker (MES 40"). I've never cook-smoked fresh sausage before so I am hoping to get tips from those of you who have. Any ideas or suggestions?

Thanks in advance.

 

[fagesbp]

Not safe to smoke uncured sausage generally but if you get it up to temp within 4 hours and eat it same day I think it's ok. It has been for me.

 

[smoking b]

Yup. Just like a burger - get it up to temp fairly quick & you will be ok. It won't take them too long to cook. I wouldn't let them come to room temp on your counter...

 

[colorado john]

Thanks. Didn't realize same day eating was a key. I definitely don't want to take a chance on food safety.
 

 

[colorado john]

Thanks much for the reply. Will definitely be careful not to let them get to room temp prior to cooking.

 

[chef jimmyj]

It is not safe to "Cold" Smoke uncured Sausage but I have Hot Smoked many times, perfectly safe and delicious...Just smoke them at 225*F in the MES until the IT reaches 160-165*F and enjoy. This will take about 2 hours, depending on the thickness. Run a therm probe from one end down the center to monitor...JJ

 

[colorado john]

Thanks so much for that reassurance, I was hoping it would work since its not a whole lot different from doing them on the grill (if you keep your temp up). Any suggestions on the amount of smoke to use? I was thinking of giving them an hour's worth.

 

[smoking b]

Thanks so much for that reassurance, I was hoping it would work since its not a whole lot different from doing them on the grill (if you keep your temp up). Any suggestions on the amount of smoke to use? I was thinking of giving them an hour's worth.

I smoke mine the whole time - what wood are you gonna use?

 

[colorado john]

Thanks again. I used apple. I just did them this afternoon. Did about 1 1/2 hours of smoke and just over 2 hours cook time (at 225) to get the IT to 175. Tried the Polish and it was wonderful, though a touch wrinkled despite putting them in cold water right out of the smoker. Really appreciate your input!

What wood do you use?

 

[boykjo]

You can go as low as 180 smoker temp for fresh sausage. make sure they hit 140 in 4 hrs. They should hit 160 easily in 4 hrs at 180.. I smoke all sausages to 160 fresh or cured

 

[colorado john]

Thanks. So is it better flavor/texture/etc. to smoke them slower (+/- 4 hours at 180) versus faster (+/- 2 hours) at, say, 225?
 

 

[chef jimmyj]

Thanks. So is it better flavor/texture/etc. to smoke them slower (+/- 4 hours at 180) versus faster (+/- 2 hours) at, say, 225?
 

Yes but you seemed so nervous I gave you the USDA recommended temp for safest smoke...JJ

 

[colorado john]

I guess you could say an earlier comment got me a tad concerned :)

The longer time at lower temp will also help avoid the shriveling?

 

[smoking b]

Thanks again. I used apple. I just did them this afternoon. Did about 1 1/2 hours of smoke and just over 2 hours cook time (at 225) to get the IT to 175. Tried the Polish and it was wonderful, though a touch wrinkled despite putting them in cold water right out of the smoker. Really appreciate your input!

What wood do you use?

If it were me I would not take your next ones past 160 - 165* IT  They are fully cooked & safe to eat at that temp. The reason I told you not to let them warm up on the counter is because it takes away from your time available to smoke & get your IT over 140*  I put mine in the smoker right out of the fridge.

I usually use oak or oak/maple for sausages & burgers. Once in a while I will use hickory/apple. I want to try some with pitmaster's choice soon as well...

 

[chef jimmyj]

I have not noticed a big difference in shriveling between temps. Most important is not to go beyond IT of 165*F...JJ

 

[boykjo]

If you want a light smokey flavor I would smoke it at 225 for 2 hrs like jimmy said but you can go with lower temps and longer cooking time to increase smoke flavor. To reduce your shriveling dont add a lot of water to the meat and dont let it fat out. Water will evaporate, fat out of the sausage will also shrink the sausage

Joe
 

 

[colorado john]

Hi Joe. I actually buy the sausage at a local butcher. I'm not sure what they do as far as adding water to it. I didn't see a lot of fat loss, though there was, of course, some. I will look forward to trying a longer, lower temp (maybe 180 or so vs 225) approach and see what happens.

Thanks again.
 

 

[colorado john]

Thanks Jimmy. Will try to avoid going beyond the 165 next time.

 

[colorado john]

Thanks. I read a good review about Pitmaster's Choice too.

I just bought a "sweet mix" of apple, cherry, maple and peach chips for smoking baby back ribs (and a fryer) tonight. Will plan to report back with our impressions of it. Still experimenting with a lot of different things, and having a great time in the process.