johnsonville sausages

[Mike Drewery]

I have just put two pack of johnsonville italian sausages (1 hot , 1 mild) on the wsm. I have three racks BB's going on the bottom rack. Full water pan smaker is ~220 at lid. How long will it take before the sausages get done?? I'm hungry!!

Mike

 

[Doug D]

155° internal ought to be enough. Under two hours I would guess.

 

[Bryan S]

Mike, Shame on you. No beer jacuzzi with onions and butter

.

 

[Tony Serra]

Bryan

Italian Sausage doesn't go in a beer jacuzzi, brats do.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Serra:
Bryan

Italian Sausage doesn't go in a beer jacuzzi, brats do. <HR></BLOCKQUOTE>
I beg to differ sir. Any fresh sausage cooked that way is good eats. No rules here.

Bryan

 

[Tony Serra]

Bryan

I guess that I being Italian find it hard to smoke Italian Sausage or jacuzzi it. I guess I'm old school. Either it's in mom's red sauce or grilled straight up. If everyone else likes the beer jacuzzi go for it.

 

[Guest]

Tony, I am with you. Tho it might be worth a try with smoke!

 

[Bryan S]

I don't smoke'm just grill them.

 

[Doug Lax]

I like sausage grilled over indirect heat in the 325 range just a personal preference.