Sausage Cook/Recipe suggestion?

[Tim O]

Hey guys,

Going to be doing a big smoke this weekend - ribs, pulled chicken, and some sausages. I have two questions about the sausages:

1. I've read up on how to cook the sausages and everything is telling me I can just throw them on, as long as the heat isn't too high (above 250)...anyone have experience with sausages on the WSM?

2. The ones I bought are fresh apple cinnamon sausages. I'm looking for a dipping sauce to go with them - at first I thought something honey based but figured a sweet-on-sweet flavor wouldn't be a good idea. Perhaps a sauce that is mild or spicy, any ideas?

As always, thanks in advance. It's gonna be a beautiful weekend, hope you all get out there and get to smoke some food!

Tim

 

[timothy]

Hi Tim.
Fresh sausage doesn't take that long, a few hours at you're temps. Check with a therm till they reach 150-155.
I like the Frank's Sweet Chili sauce for a dipping sauce, but with the apple Cinnamon I would like a sauce with a kick of Horseradish.

Tim

 

[Gary S]

Tim, I make my own. The worst mistake people make is punching them full of holes while cooking to let them drain. They should simmer in their own juices and give them a poke to drain them just before taking them off the grill. Hopefully they will not be too fat and full of fillers. Enjoy.