This coming Sunday invited to a pizza making diner and I wanted to smoke some regular sausage. Should I fry it first and then smoke or smoke it and then fire it
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Smoke first, it does not take long to get the smoke flavor. I crumble it and spread it out it a foil pan. About 1/2 an hour gives it a nice smokey flavor. Then fry it for pizza topping or make gravy for a good twist on breakfast served over biscuits.
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