Smoking Sausage

[chillcoolcold]

:confused:I have made fresh Italian sausage for years –grind, mix, stuff, vacuum pack and freeze. Now I have all this nice andouille and I was going to hang it in my offset smoker and smoke it for a couple of hours Until I read "DONT DO IT" if you did not add a cure cause of potential bacteria (botulism) - no problem I can seal and freeze right now just wont have smoke flavor. Any other suggestions?

[bigabyte]

You could hot smoke it. It will still get some smokey flavor and won't be in a danger zone long enough to spoil. That warning you read was referring to cold smoking, where a sausage is hung for days or even months. Just keep your temps over 200 degrees while smoking, you'll be fine. Cook the sausage until it hits 140 internal.