How to handle fresh sausage

Crumbly is usually the result from the internal temp exceeding 155 during the smoke. It is an indication that the fat began to render out of the meat.

My smoked sausages usually consist of Andouille, Kielbasa and Country. I try not to take them over 150. That being said, I use 98% of these types of sausages in other dishes like red beans n rice, gumbo etc where they are further cooked.

For grilling sausage, I almost always just use fresh, like bratwurst, italian etc.

This should help,

http://www.ehow.com/how_5996926_directions-smoke-curing-meat.html

http://www.flamingbarbecues.co.uk/Article/meat-smoking-and-curing

DrEvil said:

Thanks for all the advice. A couple of follow-up ???s

1. How long should you have the sausage in the "bath" after coming out of the smoker?
2. Mine was very slightly crumbly when sliced (but not too bad). How do you prevent that?

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Not enough fat. Use bacon to supplement.

Oh and, make sure all your equipment is pristine clean, run thru pot n pan and added heat in your dishwasher, wipe counter tops down with disinfectant then wipe with a clean wash cloth and water. Before and after.