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Discussion in 'Sausage' started by ecw73, Apr 4, 2015.
my local meatshop offers an easter basa anybody got tips on how to prep and smoke fresh basa?
I'm assuming you are talking about fresh Kielbasa? If so, you can put them in the smoker at 225 to 250 deg until the internal temp is around 165 deg. You can also simmer the Kielbasa in onions and beer just like brats first and finish them off on the grill for the nice grill marks. Personally I prefer that method and doing fresh sausage on the grill. It's all about personal preference. Have a nice Easter. Reinhard
Need to hit smoke them as the traditional cold smoke start should only be done with sausages with cure.... I just grill fresh sausage normally... Smoked sausage is a different animal.