hot sausage ?

Discussion in 'Sausage' started by lhhand, Sep 4, 2008.

  1. how long should i smoke hot sausage for?
  2. jminion

    jminion Meat Mopper OTBS Member

    until you reach 160 internal finish temp
  3. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    160 sounds good to me too. depending on the style I sometimes mop them.

    salsa on a spicey sausage

    basil boiled in sugar water and a squeeze of lemon for italion sausage

    maple syrup on brats or breakfast sausage.

    lots of ideas yet to be had on this subject.

    I do it until 130 and quit so the skin can crisp up.

  4. invader q

    invader q Smoke Blower

    Drying the sausage bu running at a moderate temp in the smoker with no smoke for a little while, or unwrapping them in the fridge on a drying rack of some kind, is supposed to aid in smoke absorption from what I've read. Not sure it makes a difference, as I've enjoyed the end result no matter how I cook 'em.
  5. pantherfan83

    pantherfan83 Smoking Fanatic

    I thought it was 152?
  6. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    i,m no expert by any means but,i,ve read that 160 is recomended by the fda but they are covering themselve by 10 deg.I take my sausages to 155 then give them an ice bath to cool them down quickly out of the danger zone .just my 2 cents.bill[​IMG]
  7. butcherfamily

    butcherfamily Fire Starter

    That's the key to smoking sausage. Dry the casing with heat BEFORE you apply any smoke. You should dry it enough for the casing not to feel damp. Not totally dry it out though.
  8. notaregift

    notaregift Newbie

    Thank you for sharing.


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