quick question want to see anybody can help me out!!

[bratrules]

At this moment am smoking some hotlinks and kielbasa sausage. now i want to give them a light smoking and i was wondering how would they come out if i finished them by poaching them at 180? has anybody ever try that? kind like making franks! so if anybody can help me out that would be really cool!!

thanks

 

[DanMcG]

I do it all the time with 2"-3" sausage, no reason you can't do it with smaller ones.

Only thing I got to add is keep the water 180° and pull when about 150-152°

 

[bratrules]

great thanks for the info ill post some pics when am done. oh and does poaching them effect the casing at all?

 

[bratrules]

thanks for all the info the sausage came out amazing!!!