Smoking fresh polish sausage


 
I know of the gourmet sausage portion of the cooking topics portion of this web page. I was just wondering other peoples personal experiences. Thanks
 
William

When I smoke polish sausage, I do it at 225* for about 1 1/2 hrs to 2 hrs. I turn the sausage over about half way through the cook. I like apple wood when I smoke polish sausage. Hickory is fine also not cherry.If using both racks the top rack will finish first, or you can rotate the meat from top to bottom rack half way through the cook while turning it over.
 
William,
I have had good luck with the same instructions as Tony has stated. One thing to note is make sure you watch any sausage that is on the bottom rack past the water pan. I was not paying attention and ended up burning some of the sausage.

Sam
 
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