Simple Sausage Smoking

Discussion in 'Sausage' started by markuk, May 23, 2013.

  1. markuk

    markuk Smoking Fanatic

    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 [​IMG]

     
  2. markuk

    markuk Smoking Fanatic

    Thanks for the links - Was not thinking of making them - just smoking them so wondering how I should do that
     
  3. " 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.
     

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