good day all any tips on how to cook me snags. i brought some pork and some chicken sausages and want to smoke em instead of bbq em. i have a vertical gas smokin box. any hint would be great.
rick
rick
how do i cook snags
- Thread starter ricky
- Start date
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I would smoke them just like we smoke our fresh (uncured) sausage.
Maybe around 225˚ for however long it takes to get it to a safe to eat temp.
Check "Smoking Fresh Sausage" in the search bar above.
Your "snags" may be a little less fatty than our fresh sausage, but that shouldn't hurt anything.
Hope that helps,
Bear
Maybe around 225˚ for however long it takes to get it to a safe to eat temp.
Check "Smoking Fresh Sausage" in the search bar above.
Your "snags" may be a little less fatty than our fresh sausage, but that shouldn't hurt anything.
Hope that helps,
Bear
Google is your friend...
Australian "snags" cooking on a campfire
English style sausages, known colloquially as "snags", are popular at barbecues and are made in Australia using traditional meats such as beef, pork and chicken.
Australian "snags" cooking on a campfire
English style sausages, known colloquially as "snags", are popular at barbecues and are made in Australia using traditional meats such as beef, pork and chicken.
Bear
Our snags down here are full o fat M8 i gonna give pork and chicken a go as well as beef.
Thanks for the tip i will post the outcome
Our snags down here are full o fat M8 i gonna give pork and chicken a go as well as beef.
Thanks for the tip i will post the outcome
If the're fresh uncured then smoke them at 225 to 160 internal temp.
We do it all the time.
They only take a couple of hours to cook.
We do it all the time.
They only take a couple of hours to cook.
That's Great Ricky!!!
The ones I read about they said could be lighter on the fat, but they were talking about Beef, Pork, Chicken, Roo, and other wild game---Might have been the wild game that was light on fat. So yours should be just about like our regular fresh sausage.
Can't wait for the Qview!!
Bear
Hee Hee
A coonass asking someone to speak American English. Snags = Sausage
Like others have said if they are fresh you want to go ahead and get them done. If cured you can go a good deal slower and really get a good amount of smoke in them.
A coonass asking someone to speak American English. Snags = Sausage
Like others have said if they are fresh you want to go ahead and get them done. If cured you can go a good deal slower and really get a good amount of smoke in them.
Don't worry coon ass. They lost me on that one too, and I aint even Cajun? But I sure do miss my Cajunlady. Best friend I never met!
Good luck and good smoking.
Good luck and good smoking.
- Mar 12, 2009
- 14,477
- 58
Let me see Snag = sausage
Grill = grill
coonass = good guy (atleast Al is)
Beer = Fosters
well I guess I'm learning here. Sausage needs to be grilled or smoked till it about 160° internally so I would say till it's really really hot on the bar bee.
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