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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-07-2012, 12:15 PM | #1 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Favorite Commerically made sausage to smoke?
I know a bunch of you make your own sausage but I'm talking about already premade sausages like Brats. It needs to be in a casing so all fatties are out.
I smoked commerical italian sausages before and I honestly don't see an improvement with the smoke. I really enjoy eating Johnsonville Brats so I might give that a shot. Anyone got a favorite sausage they buy from the butcher they like to smoke? Especially regional ones like German Bratwursts, English Cumberlands, Polish Kielbasas (though I never see them raw).
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12-07-2012, 12:26 PM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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My go to way of cooking Johnsonville brats is smoking them. I like the way they turn out a lot better than if you grill them.
There are a couple butchers in my area that sell different kinds of raw sausages and they turn out great as well.
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12-07-2012, 12:28 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Out here, there is a company called Caggiano Sausage Company that makes all manner of fresh sausage in casings. All of them smoke up great, but, I really like smoked chorizo, smoked chicken apple and smoked garlic. I use a simple applewood smoke, usually over lump. Low temperature, around 225F.
I also like getting fresh bratwurst, Wisonsin bratwurst, and a couple of the other types of sausage from the Lockeford Sausage Company, which usually has a great selection of sausages.
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12-07-2012, 12:28 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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For raw sausages, my favorites to pick up at the butcher and put in smoke are brats and bbq sausage (that's what they call it and it's good but I don't know the recipe). For cooked sausages, I really love garlic knockwurst and kielbasa.
Can't forget about fatties either!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-07-2012, 12:42 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Incidentally, kielbasas are never seen raw because they are, by definition, Polish garlic sausage that has been smoked. Unsmoked, they are not kielbasa.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-07-2012, 12:47 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I haven't bought commercial in a couple years, but I did used to buy hot links - love those things!
And, I don't know if you can get them out your way, but when I lived in TX we'd get Elgin and New Braunfels sausage - it's been many, many years since I've eaten that stuff and I still remember how farking good it was. It doesn't seem to be available around here that I'm aware of, and I would buy that stuff if it were.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-07-2012, 01:17 PM | #7 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Yep. And DOUBLE smoked they're even better.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-07-2012, 01:39 PM | #8 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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i'm a fan of Cajun sausages such as Manda, Savoie's & Richards ("Ree-Shards").
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12-07-2012, 01:59 PM | #9 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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Speaking of sausage, I used to be a big fan of Aidells Andouille sausage, but it seems as if they have changed the recipe, and it's not nearly as good as if used to be. Does anyone have a good replacement recommendation?
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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12-07-2012, 02:08 PM | #10 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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I like Azars which I have trouble finding these days. I also like Nettles.
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12-07-2012, 02:08 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Dave, if you can find them, try Caggiano Andouille, they make a quality product. The Aidells stuff is not as good across the board as it once was.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-07-2012, 03:04 PM | #12 |
Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
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Manda makes good andouille but Conecuh is my favorite! http://www.conecuhsausage.com/default.aspx
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12-07-2012, 06:49 PM | #13 | |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Quote:
I respectively disagree with that statement. Fresh kielbasa is quite common. Local grocery carry's it from here-http://www.stanleysmarket.com/ as well as here- http://www.tanksmeats.com/products-i-12.html also see this link- http://easteuropeanfood.about.com/od/ip/g/kielbasa.htm
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-07-2012, 07:00 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Mike, I had that wrong, I will adjust my definition going forward. I was misinformed about the smoking part.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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