Smoked Johnsonville Hot Italian Sausage

[rubadubcubb]

I've seen alot of home-made sausage smoking done here but i decided to go the easy route and purchase some store bought sausage links!..

To my suprise these things turned out pretty great with a decent amount of smoke flavor.. I think my new amazn smoker helped!

 

[SmokinAl]

Man they look delicious!   

 

[adiochiro3]

Nothing improves those tasty buggers like a good dose of smoke!  We do these all the time!

 

[boykjo]

great looking sausage.......... now its time to take the other route....and start makin some sausage........

  its addictive

 

[flash]

Well no amazin smoker for me, just the GOSM propane conversion. Just finished up some Real Tree Hot Sausage smoked with Cherry wood. Took around 1 1/2 hours @ 225º.

 

[thebarbequeen]

Hey! Good job there, Edmonds! Always glad to see more smoke from our neck of the woods.  There's plenty of good butchers in our area who make sausages  - go find a favorite and you'll really be glad!  I used to drive to Silvana Meats from Everett just for their fresh bratwurst. I want to make my own sausage, but until I get around to it, I LOVE my butcher's! Cheers!

 

[realtorterry]

Looks good, real easy to dry those out. Looks like you did good!

 

[meateater]

Nice! 

 So what did you make with them? 

 

[africanmeat]

looks good they will go good with mustard rye bread and a cold beer

 

[flash]

Looks good, real easy to dry those out. Looks like you did good!

Once you start to see them wrinkle, they usually are done.

 

[sonnyhad]

I was thinking about trying this and decided to look and see what others have done, glad I did. This forum has lots of good tips, I thank everyone who shares!

Has anyone stuck a meat probe in one for temp or just watch em to not dry them out, but still get a little smoke flavor from them?

 

[chef willie]

I was thinking about trying this and decided to look and see what others have done, glad I did. This forum has lots of good tips, I thank everyone who shares!

Has anyone stuck a meat probe in one for temp or just watch em to not dry them out, but still get a little smoke flavor from them?

I usually stick an instant read in one down the middle before consuming just to be on the safe side....looks can be deceiving

 

[tjohnson]

When They Split, they're done!

Glad the AMAZEN could be of service

Todd

 

[Bearcarver]

Not sure, but if those are the ones Mrs Bear gets, I love 'em!!

I finish them on the grill, until they crack all around.

Then I take them inside, and line em up on a bunch of paper towels, and roll them back & forth to suck up a mess of grease.

Them's some good tasting brats, for store-bought!!!

Bear

 

[adiochiro3]

I usually stick an instant read in one down the middle before consuming just to be on the safe side....looks can be deceiving

X2 -- & I don't have any problems drying them out.  If you're worried about it, put a pan of water in the smoker to keep up the moisture.