Smoking sausages, advice appreciated.

[GillyB]

Hi there,
I have a couple of coils of duck sausages (not links) that I want to smoke on Sunday and was hoping for your suggestions on how best to do them. Slow and low or fast and hot?
Thanks in advance,
Gill

 

[Ryan P.K.]

Slow and low, snake method, smoker temp 185F, internal temp 152F. Allow 4-6 hours of cook time.

 

[GillyB]

Thanks Ryan, wow that seems like a really long time...do sausages really need that long? I was thinking of using the WSM, should have specified that really. In which case would I use minion rather than snake which I understand would be for a kettle?

 

[Dustin Dorsey]

You have 2 routes you can go. Unless you know the sausages have been cured, I'd hot smoke them. 225 until you reach 155 is good. The best setup for that is minion method. I think your sausages will turn out fine this way. If they are cured sausages you can do a medium heat smoke and get a lot more smoke flavor on them. This is cooking for 2 hours at 130 then going up to 160 until an internal temp of 152 to 155 is reached.

There is the 40 to 140 in 4 hours rule. Its most important for uncured sausages because you run the risk of botulism if you cook them any slower.

Personally, I think if you cook them at 225 in the WSM they'll turn out fantastic.

 

[GillyB]

Thank you Dustin, really appreciate your advice. The sausages are fresh not cured, so I will do the hot smoke. I will let you you know how they turn out

 

[Enrico Brandizzi]

Slow and low, snake method, smoker temp 185F, internal temp 152F. Allow 4-6 hours of cook time.

That's my way!
A lot of pecan chips for smoke and you will be successful!

 

[JRAiona]

Dusitn's advice is spot on.