Smokin-It User Forum!
Recipes => Sausage => Topic started by: CUTiger80 on July 31, 2015, 02:44:45 PM
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I love a good onion sausage and so I bought some a while back from the local butcher and put it in the freezer. I have always cooked this on the grill before, but now that I have a real smoker, I want to try smoking it, but I need some guidance to make sure I don't mess this up.
The sausage is about 1 lb. and about 1" in diameter. It is all one long piece that is coiled up like a spring.
My questions for you sausage experts are:
1) Should I cut it into links or cook it whole?
2) What temperature should I smoke these and what type of wood?
3) I believe that the IT should reach 165 deg before pulling them out. Is that correct?
4) Any idea of about how long this will take?
5) Should I apply rub or BBQ sauce or just throw them in and eat them like they are?
Thanks in advance for you guys help with this.
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If you keep whole, cook to 160 degrees with smoker at 230 degrees. (whole or sandwich size) Usually takes me 2 hours.
If you cut it up (inch chunks), mix with peppers and onions while in the smoker (olive oil and rub) foil pan or cast iron.
I use cherry wood, but any will do.
They will be pretty juicy if you don't hole poke them, sometimes a grill sear makes them look better.
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John,
Thanks for the info. If I were to cut them, I was going to twist them first and then cut them into 3-4" links, leaving the casing intact.
So no rub or anything on the outside?
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I guess it can't hurt, but with a casing I never really tried it unless cutting into tiny chunks.