Generic Sausage Smoke ????

[jcboxlot]

Going to try some short link (fat) store bought ones tomorrow.  Beer and "Hot" sausage.

Not breakfast size stuff.

165 and/or 3 hours I guess.

Leave the skin as is or do they need to be forked? prior to going in?  I know store ones tend to have a lot of filler or water so just curious if I should cut length or fork them.

John 

 

[Walt]

I put them in for about 3 hours @ 225 as is (no holes poked).  You can go 250 for two hour if your in a hurry.  Sausage is pretty forgiving.  No pan of fluid us necessary for sausage.  3oz of your favorite wood.

 

[jcboxlot]

Turned out well.  Left is butcher shop  hot sausage, right is Johnsonville beer.  Remind me to stick with the butcher shop ones.  Johnsonville ones turned out sort of xmas shop mall gift basket selection (summer sausage).  Not my fav.


235 deg on the #2 took 2 hours 15 mins to get to 165.

Lots of leftovers.  Beer, onions, dijon, old bay, green pepper mix for the rolls.

Before and after pics. 

 

[Walt]

That looks like a good outcome to me.  My famiky always enjoys smoked sausage.

 

[DivotMaker]

Looking tasty, John!