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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-16-2013, 10:21 AM   #1
Darkman
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Default Best type of sausage for smoking?

Just wondering what your experience is with various types of sausages is.

Do some just work better than others?

I prefer ones with a bit more of a textured bite. Ones where each bite may have a slightly different taste due to certain spices being more prevalent i.e. cracked pepper, whole fennel, etc...

What are your thoughts please.

One final question I'll be cooking for about thirty people this fall and would YOU fix several different types or just one? The sausage is just part of the meat services. There also will be Butt, Ribs and Chicken thighs.

Thanks,
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Unread 08-16-2013, 10:55 AM   #2
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I might do a chicken sausage and a pork sausage, but that would be it.
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Unread 08-16-2013, 11:11 AM   #3
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I have had great success with Polish sausage
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Unread 08-16-2013, 11:14 AM   #4
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I like a good fresh bratwurst or boudin (if its the right recipe).
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Unread 08-16-2013, 11:17 AM   #5
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I love Johnsonville sweet, mild, or hot Italian sausage
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Unread 08-16-2013, 11:32 AM   #6
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Quote:
Originally Posted by cpw View Post
I might do a chicken sausage and a pork sausage, but that would be it.
OK I'm going waaay out on the ignorant limb here.

Pork sauasge = breakfast sausage.

Chicken sausage = healthy low calorie breakfast sausage.

See I'm out on the little bitty limbs.

My perception is probably wrong and I'm sure someone will enlightened me. At least I hope so!


Is the Polish fine grained?

Boudin Good stuff. Finding a great one is hard to do here.

Johnsonville is a good sausage.



The Butt will be pulled. The Chicken thighs finished with BBQ sauce. The ribs dry and sauced. What I'm looking for is a forth dimension in taste and texture.

Why? I don't know! I have no logic!

BUT

I appreciate y'alls help!
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Unread 08-16-2013, 11:35 AM   #7
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Fresh Johnsonvilles for me.
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Unread 08-16-2013, 11:43 AM   #8
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Slovaceks or City Market Jalapeno & Cheddar, Dallas City Packing Hot Links, Opas Beef & Pork
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Unread 08-16-2013, 11:49 AM   #9
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Johnsonville? At leas step up to Klement's or even better if you can find Usinger's You will thank me.

Kielbasa take smoke very well and have a fine grind and firm texture. You may also consider a chorizo or andouille for something with some spice. Italian sausage will also take smoke well but you have to find GOOD Italians or it is horrible smoked
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Unread 08-16-2013, 11:51 AM   #10
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Quote:
Originally Posted by Bludawg View Post
Slovaceks or City Market Jalapeno & Cheddar, Dallas City Packing Hot Links, Opas Beef & Pork
Man those all sound great but they are not available here. Now I can go buy Shrimp that are still alive and kicking but not great fresh sausage.

As a rule though which sausages are or have a coarser texture.

I know the boudin does but what else?

Quote:
Originally Posted by Thermal Mass View Post
Johnsonville? At leas step up to Klement's or even better if you can find Usinger's You will thank me.

Kielbasa take smoke very well and have a fine grind and firm texture. You may also consider a chorizo or andouille for something with some spice. Italian sausage will also take smoke well but you have to find GOOD Italians or it is horrible smoked
Our Choriso is almost a fine paste. No texture at all.

Thanks for the recommendations.
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Unread 08-16-2013, 11:59 AM   #11
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Quote:
Originally Posted by Darkman View Post
OK I'm going Way out on the ignorant limb here.

Pork sausage = breakfast sausage.

This can be a breakfast or link.

Chicken sausage = healthy low calorie breakfast sausage.

Haven't had any of this one.

See I'm out on the little bitty limbs.

My perception is probably wrong and I'm sure someone will enlightened me. At least I hope so!


Is the Polish fine grained?

No clue.....

Boudin Good stuff. Finding a great one is hard to do here.

+1 on this one.

Johnsonville is a good sausage.



The Butt will be pulled. The Chicken thighs finished with BBQ sauce. The ribs dry and sauced. What I'm looking for is a forth dimension in taste and texture.

Why? I don't know! I have no logic!

BUT

I appreciate y'alls help!
I like to smoke at least three different sausages when loading up the smoker. When it is gumbo are jambalaya time I like to have a lot of varying flavors through the pot.

What seems to always be a hit or conversation point is a good alligator sausage, not sure if you can find any around you are not.

Sounds like there is going to be some good food and you are defiantly not waiting until the last minute.

Good luck.......
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Unread 08-16-2013, 12:09 PM   #12
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I love to keilbasa!
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Unread 08-16-2013, 01:31 PM   #13
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try find a south african shop or south african butcher nearby and try some tradional boerewors
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Unread 08-16-2013, 04:12 PM   #14
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Home made sausage is the best. I prefer to make my own andouille for smoking.
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Unread 08-16-2013, 04:28 PM   #15
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Coneuch made in Alabama it is off the chain


Teamfour is right it is hard to beat you own homemade
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