Smoked Sausages


 
J

Joe P

TVWBB Member
Hi,

I was wondering if anyone has tried making smoke sausages on the WSM. I was thinking of buying some mild italian sausages and putting them on the WSM with some smoke wood at about 350 degrees.

Anyone try something similar?
 
Joe,
Smoked sausage is a HUGE hit at my house, I can never have enough on hand it seems. I get ones that have provolone, garlic and peppers in them.

They go FAST

I cook them at around 230-240 for a couple of hours.

Rath *loves dem sausages*
 
this is really helpful. I keep wanting to find things to use my WSM for, but don't always have the time for a long smoke. I made fatties the other day and they were a big hit.
 
This is very frequently my lunch on days I am smoking pork butts. I just find a place to stuff a few sausages on the grate somewhere for an hour or two. Good stuff.

-Matt
 
I love the idea of smoked sausages and will be doing some. Is low and slow the rpeferred method?

Also, I want to make my own sausages and have bought some skins. Anyone got any good sausage recipes????
 
We like to smoke sausages here as well. The favorite seems to be Italian, marinated in
Italian salad dressing. I smoke them on a kettle
indirect with mesquite or apple at about 300 degrees. Sheboygan coarse Brats are the next
best favorite, in a beer bath as soon as they come
off the kettle.
 
I have smoked several varieties, hot links, chicken with garlic and cilantro, anduoulie & elk and I have always cooked them around 220-230 for about on hour and a half to an hour and forty five minutes. They have come out great. I usually throw them on while I am cooking ribs, butts or whatever.
Pat
 
I have great results with both italian and chicken sausage. There are days that I do not have time for a long cook but still want to fire up the WSM.
 
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