how do i cook snags

Discussion in 'Sausage' started by ricky, Jul 26, 2011.

  1. 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
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    What is snags in American?
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Google is your friend...

    [​IMG]
    [​IMG]
    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.  
     
  5. 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
     
  6. He HE sorry guys Snags are actually sausages :) is just slang
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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.
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Bear, wouldn't that be Roo View? [​IMG][​IMG]
     
  11. venture

    venture Smoking Guru OTBS Member

    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.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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.  
     
    Last edited: Jul 27, 2011

Share This Page