Sausage Hanger for the PBC

[fzxdoc]

Someone just asked me about the sausage hanger that I use for the PBC. I wrote up a topic about it back in 2014 but now the link doesn't work, so I'm writing an update.

I bought a generic sausage hanger and cut off the handle so it could hang in the PBC. I hook it with a PBC hook so I don't have to slide it on/off the rebar. It holds 6 sausages. Here's a link to a one similar to what I bought.

You can also purchase a sausage hanger from the PBC folks on their website. It holds 5 sausages, though, so I still prefer using mine. When I modified a couple of sausage racks about 10 years ago, the PBC site did not carry sausage hangers at that time.

Here are some photos.







Here are the cooked sausages. Sometimes I put them under the broiler for a minute or two to get rid of the tan lines:



Here is a shot of my personal favorite PBC cook: three chickens and two racks of sausages. I cook this all the time. Nowadays, I hook the sausage hanger with a PBC hook instead of sliding it onto the rebar as shown here. It puts the sausages closer to the fire, that way, though. Still the sausages turn out great. I take them to 180° so the skin is nice and snappy. Usually the topmost and bottommost sausages are the most well done of the bunch. Nonetheless, they eat just as good as the rest.



Kathryn

[HawkerXP]

PBC, PBC, PBC!

[bbqLuv]

PBR, PBR, PBR!

[fzxdoc]

Just to add: I always smoke sausages when smoking chicken in in the PBC to add flavor to the chicken. I think it makes a difference. I poke the bottommost sausage a couple of times so its fat can drip onto the fire during the cook, adding flavor from the smokey cloud released when the fat hits the flame. It's my sacrificial sausage to the bbq gods, but it still tastes good; not dried out as you would expect.

And as I said, I use a PBC hook slipped through the hanger right by the topmost sausage to hang the rack from the rebar.

In a 350° PBC set up for poultry, it takes about 30-40 min to smoke the sausages to 180° where I like it for snap to the skin and a juicy bite.

Kathryn

[Sid P]

Those sausages look wonderful. What kind are they?

[fzxdoc]

Those sausages look wonderful. What kind are they?

I've cooked all sorts of sausage brands on the PBC, Sid P , from Johnsonville to artisanal sausages.

My favorite sausages come from Fresh Market: Hot Italian, Chorizo, Andouille, and Irish Bangers top the list from them, but they have many more flavors available.

Kathryn

[klflowers]

I love those FM bangers

[J-Melt]

Thanks for this! I hope to eventually get a similar setup for my OJB!