Raw pork sausage

[larry tiner]

We butchered a pig and I’d like to smoke a link of sausage. It’s raw, in a casing.
Any ideas on temp to cook it at, what temp I’m cooking it to, and time?

 

[Hamdrew]

Time is dependent on temp, and size of the sausage, but you wanna cook it to 165*F regardless.

A 1/4lb link or brat takes about an hour at 250*F. I personally like a crispier casing and shoot for 275*F, at the expense of some juiciness.

 

[larry tiner]

Time is dependent on temp, and size of the sausage, but you wanna cook it to 165*F regardless.

A 1/4lb link or brat takes about an hour at 250*F. I personally like a crispier casing and shoot for 275*F, at the expense of some juiciness.

Thanks, Hamdrew. I failed to mention thickness. I’ll go for 165°. First time trying this, and I’m a bit paranoid.

 

[olaf]

I did two brats last weekend they were just under a 1/4 lb took about 50 minutes at 250

 

[Wurstmeister]

Larry, follow Hamdrew's comment about the 165F temp. Also, be patient while the meat gets to the safe temp. Be careful on using sight/color/time as an indicator of doneness. Trust your calibrated thermometer and enjoy a beer for your labor.
John

 

[SmokinAl]

^^^^^^^What they all said 160-165. Even higher will not dry them out. There is plenty of fat in the sausage to keep it moist. I usually go by the way the sausage looks as far as doneness goes, cause as soon as you put an instant read into the casing the juice just squirts out.
Al