I plan on pretty much making a few different meals this weekend on my wsm and I wanted to make some smoked polish and some italian sausage. I bough fresh sausage with some other stuff last night after picking up 172.8 lbs of kingsford at HD. It's on sale for those of you who have not heard! Lets just say I'm stocked up! My question is at what temps would you smoke sausage. I would think a very low temp would be how it's done and then turn up heat to cook it up. How are you guys doing it? Times and temps please. Vince
Smoking sausage questions
- Thread starter Vince B
- Start date
Larry Wolfe
Closed Account
Normal smoking temperatures work fine (245º-260º) dome temp. They generally take 1.5-2 hours to finish.
Thanks Larry for the info. I was doing somesearching and found this. Ever try it this way? Also what kind of woods do you generally use to do this?
Thermal processing
"Sausage is smoked and heated in order to pasteurize it and extend its shelf life, as well as to impart a smoky flavor and improve its appearance. Smoking and heating also fixes the color and causes protein to move to the surface of the sausage so it will hold its shape when the casing is removed.
A few products, such as mettwurst, are smoked with a minimum of heating and are designed to be cooked at the time of consumption. Others, such as liver sausage, are cooked but not smoked.
Procedure for smoking polish sausage: After stuffing in hog casings (pre-flushed), let hang and dry. Smoke at 120 F for one hour, 150 F for one more hour, then at 170 F for two hours or until an internal temperature of 141 F is reached. Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold shower or dip in a slush tank until internal temperature reaches 100 F. Let dry for one to two hours. Place in a cooler.
Procedure for smoking summer sausage: After stuffing in casing, smoke at 140 F for one hour, 160 F for one more hour, then at 180 F for two hours or until the internal temperatures reach 155 F. Remove from the smokehouse and follow the same procedure as for polish sausage.
Procedure for making cooked sausage: After stuffing the ground ingredients into an impermeable casing, put the sausage into a pan of water. Heat water to 170 F and hold it there until the sausage reaches 155 F. A thermometer is essential for obtaining proper temperature. The water should not boil, as this will ruin the product. If you are making a sausage product using cooked meat, be sure the meat was cooked with low heat."
Thermal processing
"Sausage is smoked and heated in order to pasteurize it and extend its shelf life, as well as to impart a smoky flavor and improve its appearance. Smoking and heating also fixes the color and causes protein to move to the surface of the sausage so it will hold its shape when the casing is removed.
A few products, such as mettwurst, are smoked with a minimum of heating and are designed to be cooked at the time of consumption. Others, such as liver sausage, are cooked but not smoked.
Procedure for smoking polish sausage: After stuffing in hog casings (pre-flushed), let hang and dry. Smoke at 120 F for one hour, 150 F for one more hour, then at 170 F for two hours or until an internal temperature of 141 F is reached. Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold shower or dip in a slush tank until internal temperature reaches 100 F. Let dry for one to two hours. Place in a cooler.
Procedure for smoking summer sausage: After stuffing in casing, smoke at 140 F for one hour, 160 F for one more hour, then at 180 F for two hours or until the internal temperatures reach 155 F. Remove from the smokehouse and follow the same procedure as for polish sausage.
Procedure for making cooked sausage: After stuffing the ground ingredients into an impermeable casing, put the sausage into a pan of water. Heat water to 170 F and hold it there until the sausage reaches 155 F. A thermometer is essential for obtaining proper temperature. The water should not boil, as this will ruin the product. If you are making a sausage product using cooked meat, be sure the meat was cooked with low heat."
Ok all is well and this was pretty simple. My neighbors sampled some and they thought they were good so I guess it turned out as planned. I guess the other method I posted is considered to be more of a cold smoke from what I have been reading on the net. Not a big fancy smoke but it was something new for me to try. Smoke day 2009 day three will be a turkey. Hope everyone is having a great holiday. Vince