[Can I smoke sausages in my smoker?]
After you make or buy sausages, not much better you can do to them but
smoke 'em. Put them on the top grill at 220F and give them about 1 to 2 hours, or until
the sausage starts to sweat and form little beads of juice on its surface. When the beads
cover the surface, the sausages are done, and any more time will start to dry them out.
Time will depend on fat content so you'll have to experiment a little. Do them naked, or
give them a pork dry rub. You can also marinade them, or give them a mop of beer and fruit
juice. You can use any kind of sausage--the sky's the limit here. After you smoke the
sausages, you can eat them right out of the smoker, or you can chop them up and put them
in your barbecued beans. Chopped up and added to scrambled eggs and you got some kind of
breakfast, fit even for a Texan. And here's something else, nothing tastes as good as
homemade smoked sausage--much better than anything you can buy in the store.
Thursday, November 25, 1999