Smoke'n sausage


 
Tim D.

Tim D.

TVWBB Fan
This weekend I plan on smoking some whole-hog sausage my friend gave me. I've never smoked sausage before and wondered if anyone has? If so, what temp did you smoke at and what meat temp did you shoot for? Also, about how long did it take? Just trying to figure out how to make this a great Holiday weekend! Thanks for all the help and advice!

Blessings,

Tim
 
Ground pork needs to get to 160* internal temp. Other than that, I'm no use to you having never smoked sausage.
 
You have to be very careful. If there are no nitrates or other cure added I would simply cook them using smoke. Cook at temps above 170F to the internal temps Dave mentioned.
 
I did some sausages made by one of my local meat places awhile back. Like others said, 160 was the recommended internal temp. My WSM was holding around 225/250 and they reached that temp in between an hour and an hour and a half. Before eating I cut one in half just to verify, and it was cooked fully.
 
Dave, thanks for the link (no pun intended). I didn't see that earlier when I was checking. Thanks to everyone for the advice. Looking forward to trying it out this weekend!

Tim
 
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