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Smoked Italian Sausage

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  • RAmorris
    Charter Member
    • Dec 2014
    • 440
    • Winter Haven, Florida
    • Equipment:
      Thermoworks Chef Alarm Food and Smoker Thermometer
      2 Landmann 2 Drawer Vertical Water Smokers
      Backwoods G 2 Party Insulated Vertical Water Smoker
      Brinkmann Trailmaster Limited Edition Offser Smoker
      Weber Spirit E-310 t Three Burner Gas Grill
      Char-broil Classic 4 Burner Gas Grill

    Smoked Italian Sausage

    This is something I stumbled onto by accident. I had four mild Italian sausages left over from grilling the day before, and was going to cook spare ribs on my gas water smoker. It was a Brinkmann All-In-One gas water smoker, which ran hot - about 350 degrees F. I have since graduated to a Backwoods G2 Party and a two-drawer Landmann gas water smoker. Anyway, I would have some extra space on the bottom rack of the Brinkmann bullet smoker, and decided to put the 4 sausages there. I put the chip-filled iron smoke box on the lava rocks, and poured boiling water into the water pan. Then the cooking grates with the ribs, with the 4 sausages directly above the water pan. It takes about 15 minutes from the time you put wood chips in an iron chip box until they start smoking on this smoker. Then they smoke about 20 minutes. After that first smoking, I turned the sausages over, and put another chip box on to smoke. But I took the sausages up just as the second chip box began to smoke because they looked done.

    They were incredible, smoky flavor and dripping with juice so much that it dripped down my chin. By far the best sausage I have ever had. I shared some with my neighbor, and he said it was the best sausage he had ever had. From then on, I usually added Italian sausages to whatever I was smoking. The only problem is they are done long before whatever else I am smoking, and lose their incredible taste if refrigerated. But they are very popular to munch on while waiting for the main meal.

    When I got the Landmann gas water smoker, I made them on it and they were just as good. They are best if put on the bottom rack directly above the water pan, and smoked at a higher temperature - about 300 degrees.
  • Huskee
    Administrator
    • May 2014
    • 15456
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

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      • (3) Maverick XR-50: 4-probe Wireless Thermometers
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      • Thermapen MkII, orange
      • ThermoPop, yellow
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      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
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      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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      • Most favorite beer: The one in your fridge
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      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    No pics of these delicious morsels?

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2394

      #3
      Have room on this weeks cook, I will give this a try.

      Comment

      • Beefchop
        Charter Member
        • Oct 2014
        • 478
        • Lafayette, LA
        • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

        #4
        RAmorris I love cooking sausage on my smoker. Great bang for the buck during lean economic times and the cook times are short.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5406
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


            Adrenaline BBQ Company Gear:
            SnS, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
            SS Rack for DnG
            Cast Iron Griddle
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Gear:
            Extreme BBQ Thermometer Package
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            Thermapen MK5 (pink)
            Thermapen MK4 (pink too)
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            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
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            BBQ Dragon and Dragon Chimney

            Shun Classic Series:
            8" Chef Knife
            6" Chef's Knife
            Gokujo Boning and Fillet Knife
            3 1/2 inch Paring Knife

          #5
          I cook hot Italian sausages on my PBC every time I do a chicken cook (about 3 times a month). All my neighbors love those sausages, since I pass them out like candy. I do 10 to 36 at a time, hanging them from the rebars in modified sausage baskets. I take them up to 185 deg F internal, which is higher than Meathead's chart says, but I like that crunchy bite of the skin. On occasion, I'll pop them under the broiler for 1-2 minutes a side to darken them even more after I take them off the PBC, depending on how they look. They always get done in 30-35 minutes with an average PBC temp of 325 to 350 degF.

          Any leftovers are chunked and tossed into a meaty marinara sauce for spaghetti.

          Kathryn

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9940
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #6
            I smoked 40 pounds of sausage a couple weeks ago. They came out really good. I was putting about 18 grams of salt per 2.5 pounds of meat. Think I might reduce that to 15 on the next batch.

            Comment

            • DeusDingo
              Founding Member
              • Jul 2014
              • 1156
              • Madison, WI
              • Weber Q320 grill
                Camp Chef Smoke Vault 24 Propane Smoker
                Maverick and thermo Pen thermometers

              #7
              how much wood do you use to smoke sausages? i see a lot of times and temps which is great but i don't want to oversmoke my sausages. do sausages pick up smoke easily or are they ok to be smoked for a long time?

              Comment

              • Alex Baton
                Former Member
                • Mar 2015
                • 33
                • Montreal

                #8
                I make my own sausages. And for pork sausages i usually smoke them until internal temp of 71C (160F). I smoke them in my MES around 200F for few hours (around 3hours) until that internal temp have been reached. I am adding smoke for the first 2 hours (so it's about 3 ounces of wood at 1oz at a time) After that I give them a cold bath/shower with cold water. I did find that due to high humidity the natural hog casing doesn't dry enough and becomes chewy, therefore making the whole eating experience unpleasant. Also the last batch have been made from pork trimmings that i've been freezing for almost a year. It came out juicy a bit too fat imo. So I threw them on the bbq on hight heat to melt more of that fat. The result was amazing.
                Since then, I always presmoke them for few hours (until 160F), might even leave them overnight in the fridge, and then BBQ them. Due to high temperature on the bbq that hog casing dries, more fat melts which makes the sausage INCREDIBLY tasy andd juicy.

                Some would disagree but I find few advantages into having them precooked this way and then just grilling. Makes it easier to carry to friend's house or out to a picnic.

                For chicken sausages, I did cook them in hot water (NOT BOILING). Very important to cook them in water around 80C (175F) (45minutes) because if your water is boiling then
                #1 you have a chance of your casing exploding.
                #2 fat melting greatly would cause your sausage to turn into a "chicken spam"

                and then just grill them on charcoal/gas/wood fire.

                To answer your question is that the most i've smoked a sausage was 3hours of regular thin blue smoke and it wasn't oversmoked.
                Last edited by Alex Baton; June 25, 2015, 12:34 PM.

                Comment

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                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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