Smoking sausage 2 days before serving

[John West]

I'm hoping to smoke some sausage fatties to be served at a big family reunion breakfast this weekend. The problem is that due to travel and timing issues I'll have to cook the sausages 2 days early and leave them in the refrigerator until it's time to serve.

Any tips on how to store them? Just wrap in foil and refregerate?

Any tips on how best to heat them up before serving?

Will they still be any good 2 days after being cooked, or should I just forget the whole thing?

Thanks!

 

[K Kruger]

When I do sausage of any kind and am not planning to serve immediately, I take to my target internal, remove from the smoker, allow to cool several minutes (uncovered and on a rack for good air circulation), then stick in a Zip-loc and plunge into ice water, keeping the top of the bag above the water level. I chill thoroughly. Then I wrap (foil or plastic) and fridge in the Zip-loc.

You can reheat whole if you wish but I usually slice on the somewhat thick side (3/8-1/2 inch) and saute in butter till browned on the cut sides.

They will be good 2 days after so, no, I wouldn't forget it at all.

 

[Tom Chips]

Yeah what he said!

 

[dsitterson]

Biscuts and some country gravy that sounds good.

 

[John West]

Thanks everyone! I'll smoke them up today and then pack them with me for the weekend!