pre-cooked and uncooked store bought (packaged) sausage smoking Instructions

Discussion in 'General Discussion' started by nomadtech, Jun 28, 2015.

  1. I have been looking for smoking instructions for cooking pre-cooked and uncooked store bought (packaged) sausage.

    I have the MES 30" (Used twice so far) and I will be using the A-MAZE-N SMOKER MAZE ( which I have not used yet) and apple pettets.

    Today I would like to smoke some sausage and I have 3 types of sausage. Is it worth smoking the pre-cooked sausage?

    My intention is to rub with EVO then with Dizzy Pig Dizzy Dust. I assume the cook time for the pre-cooked sausage would be a lot shorter?

    Any one have temps and approx. cooking times so I can use for todays smoke and reference in the future?

    The sausage I have are below:

    Mild Italian sausage uncooked

    Andouille Chicken sausage pre-cooked

    Kielbasa pre-cooked

    Best Regards,

    Nomadtech
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    smoke away on the pre cooked sausage since they are already cooked you are just warming them up

      I would smoke around 225 and you should be fine

    On the uncooked one you just want to cook it to IT of 140 within 4 hrs and at 225 it will not take very long

    Good luck and let us know and remember [​IMG]

    A full smoker is a happy smoker

    DS
     
  3. Thank you DS,

    Your recommendation worked great and the sausages turned out really good. The only problem is I think I put too much rub on but it is a learning experience. I didn't think about pictures at the time but I will get in the habit of taking them. I think I am going to try a pork butt over the holiday weekend.

    Thanks again,

    Nomadtech
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Glad they turned ok for you, ya the rub can be tricky on a sausage but something like a pork butt, you wouldn't have a problem.

    Happy 4th 

    A full smoker is a happy smoker

    DS
     
     
  5. mummel

    mummel Master of the Pit

    I never thought about smoking store bought sausage.  How does the smoke penetrate the casings?
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Just like it would if you were making snack sticks or any other homemade sausages - fibours casings are a little thicker and usually have small holes in them so the smoke can penetrate them. When you do homemade sausages you hang them at room temp or in a smoker (just heat) to dry them for an hr or two then add your smoke it will adhere to the casings. 

    DS 
     
    Last edited: Jul 1, 2015

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