I got an email today from a reader asking for information about how to smoke Italian sausage. Well here it is! This will work for most any sausages but the thicjness and level of fat will affect the time required. As always I suggest you go by the internal temperature of the meat and not time.
First get you smoker going and up to temperature. This temperature should be between 225°F and 250°F for best smoke penetration. Keep the smoke light! Remember we’re looking for thin blue smoke not heavy white or black smoke!
Either hang or lay your sausages on the grates and smoke until an internal temperature of 160°F is reached for cooked sausage.
Smoking homemade brisket sausages
If you are smoking for flavor and not for cooking sausages to be eaten now you may put the sausages after a few hours smoke and continue cooking at a later date. Freeze the smoke sausages in an air tight container or bag.
Finshed sausages ready to eat!
If your smoker temperature is any higher than 250°F the meat will smoke faster. The time will be relative to the thickness of the sausage and the amount of fat in the sausage. Suggested internal temperature of the sausage is based on the assumption that most sausage contains pork and should be cooked to an internal temperature of 160°F as recommended by the FDA.
Hope this helps!
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