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I'm not sure I understand "sleeves". Is this casing? Watch your smoking temp though, too high and you will render the fat which you don't want to do if your smoking the sausage.
Cure added or not?
If no cure , then cook at > 200F , probably 225, until done (USDA says 160).
If cured, then you can smoke at lower temps, I do my sausage at 160-170.
Thats what I do also for sausage.
But I am a little confused, I pull the sausage (cured/smoked) when it hits 155 per most of the recipes I have read.
How do we reconcile that with the USDA recomendation to cook pork to 160?
breakfast sausage mostly not cured , but add in some cured as well . thanks for the great help and answers . it hits 170 and I pull it and sometimes it seem over done.