Sorry, I'm not making sausage so put this here instead of there. I thought I asked about this once before but did a search and can't find anything.
I'm making a boneless rib roast tomorrow but also have the duty of making a couple fresh Polish sausage ropes too. I bought them at the local butcher's. We usually just boil them, my Mom likes the "fresh" a little better than the smoked.
The roasts usually take me only a few hours at around 225 or so. Can I skip boiling the Polish sausage and throw them in the smoker?
At 225 or so, how long will they take to "cook" and if a short time, how fresh/smoked would they be? If it matters, I will be using a "Beef Blend" of wood chips (oak, hickory & mesquite) plus some pecan.
Or should I just boil them? Everything will be consumed FRI-SAT.
Thanks for any help.
I'm making a boneless rib roast tomorrow but also have the duty of making a couple fresh Polish sausage ropes too. I bought them at the local butcher's. We usually just boil them, my Mom likes the "fresh" a little better than the smoked.
The roasts usually take me only a few hours at around 225 or so. Can I skip boiling the Polish sausage and throw them in the smoker?
At 225 or so, how long will they take to "cook" and if a short time, how fresh/smoked would they be? If it matters, I will be using a "Beef Blend" of wood chips (oak, hickory & mesquite) plus some pecan.
Or should I just boil them? Everything will be consumed FRI-SAT.
Thanks for any help.