Simple Sausage Smoking

[markuk]

Had great succes from this forum already for my first attempt on Pulled Pork - see thread http://www.smokingmeatforums.com/t/141218/my-first-smoke#post_984396

I'm from the UK and someone on this forum suggested I try smoking suasages to try out some seasoned wood I have from my trees which are Acer Campestre http://en.wikipedia.org/wiki/Acer_campestre

I generally by english (virtually 100%) pork sausages from my local butcher which have natural skins

In the UK they are around 4 inches long and about inch across

... any tips would be great -thank you

Here's a pic of my modest smoker - beer for scale

P1090589.JPG

• markuk
• May 13, 2013

 

[smokinhusker]

Nice smoker!!! Are you wanting bangers by chance? 

http://www.smokingmeatforums.com/t/124338/brats-bangers-breakfast-sausages-oh-my

http://www.smokingmeatforums.com/t/118517/what-am-i-doing-wrong-issues-with-texture#post_779717

You can also do a web search for english pork sausage recipes.

 

[markuk]

Thanks for the links - Was not thinking of making them - just smoking them so wondering how I should do that

 

[kc5tpy]

" Virtually 100% pork" sausage??  It says 100% British pork.  So all the pork in that sausage is 100% British.  How much actual meat is in that sausage? 65%?  How much rusk ( bread crumbs )?  Do you have a butcher here in the U.K. who makes sausage specially for you?  I do.  The only reason I make this point is that sausage in the U.S. is usually 100% meat ( spices not included in either ) with the exception of certain specialty sausage.  You should taste Texas Hot Links!  To answer your question: smoke over indirect heat at 150c to 160c for about 1hr..  Can't do much with English Bangers.  Just be sure they aren't underdone.