Polish sausage on the drum smoker

sincitydisciple01 · 06-21-2011, 07:40 PM

Anyone have any experience with smoking polish sausage on a drum? I'm picking up 4 pounds of fresh polish from a local KC butcher shop on Saturday morning and can't wait to get it on the drum! I plan to keep it simple w/ just some hickory, but was wondering if I need to smoke at a lower than usual temp, for fear of the casings breaking open. thanks!

chad · 06-21-2011, 07:52 PM

Ruhlman and Rytek Kutas both recommend about 180 to 200 degrees. Too hot and you cook it and render the fat rather than smoke it.

The goal with sausage is to get color and flavor for "later". The sausage, according to Ruhlman is best cooked slowly, I think he uses the term saute', in order to preserve the character of good sausage and, yes, to avoid breaking the casing.

So, if you are smoking for later use cook slowly to at 155 cool and rinse the sausage and store in the fridge or freeze it.

If you are "smoking" to eat right then, I'd still go slow up to 165 and chow down.

Good luck!!

06-21-2011, 07:40 PM	#1
sincitydisciple01 On the road to being a farker Join Date: 01-18-08 Location: Prairie Village, KS Downloads: 0 Uploads: 0	Polish sausage on the drum smoker Anyone have any experience with smoking polish sausage on a drum? I'm picking up 4 pounds of fresh polish from a local KC butcher shop on Saturday morning and can't wait to get it on the drum! I plan to keep it simple w/ just some hickory, but was wondering if I need to smoke at a lower than usual temp, for fear of the casings breaking open. thanks! __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose bright green superfast Thermapen On Twitter @BigIronBBQ

06-21-2011, 07:52 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Ruhlman and Rytek Kutas both recommend about 180 to 200 degrees. Too hot and you cook it and render the fat rather than smoke it. The goal with sausage is to get color and flavor for "later". The sausage, according to Ruhlman is best cooked slowly, I think he uses the term saute', in order to preserve the character of good sausage and, yes, to avoid breaking the casing. So, if you are smoking for later use cook slowly to at 155 cool and rinse the sausage and store in the fridge or freeze it. If you are "smoking" to eat right then, I'd still go slow up to 165 and chow down. Good luck!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

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