BBQ FAQ Section 10.1.7


10.1.7 Sausages


[Can I smoke sausages in my smoker?]

Rock McNelly--

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.

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

Thursday, November 25, 1999
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