Favorite Commerically made sausage to smoke?

neuyawk · 12-07-2012, 12:15 PM

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).

aawa · 12-07-2012, 12:26 PM

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.

landarc · 12-07-2012, 12:28 PM

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.

bigabyte · 12-07-2012, 12:28 PM

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!

landarc · 12-07-2012, 12:42 PM

Incidentally, kielbasas are never seen raw because they are, by definition, Polish garlic sausage that has been smoked. Unsmoked, they are not kielbasa.

gtr · 12-07-2012, 12:47 PM

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.

deguerre · 12-07-2012, 01:17 PM

Quote:

Originally Posted by landarc

Incidentally, kielbasas are never seen raw because they are, by definition, Polish garlic sausage that has been smoked. Unsmoked, they are not kielbasa.

Yep. And DOUBLE smoked they're even better.

frognot · 12-07-2012, 01:39 PM

i'm a fan of Cajun sausages such as Manda, Savoie's & Richards ("Ree-Shards").

BBQ PD · 12-07-2012, 01:59 PM

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?

jasonjax · 12-07-2012, 02:08 PM

I like Azars which I have trouble finding these days. I also like Nettles.

landarc · 12-07-2012, 02:08 PM

Quote:

Originally Posted by BBQ PD

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?

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.

Deep South · 12-07-2012, 03:04 PM

Manda makes good andouille but Conecuh is my favorite! http://www.conecuhsausage.com/default.aspx

boatnut · 12-07-2012, 06:49 PM

Quote:

Originally Posted by landarc

Incidentally, kielbasas are never seen raw because they are, by definition, Polish garlic sausage that has been smoked. Unsmoked, they are not kielbasa.

Landarc,
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

landarc · 12-07-2012, 07:00 PM

Mike, I had that wrong, I will adjust my definition going forward. I was misinformed about the smoking part.

seadad9903 · 12-07-2012, 07:19 PM

There's a butcher here that has a linguica that smokes up pretty good.

Other than that I go with brats or kielbasa.

Tried ring bologna, but didn't care for it.

12-07-2012, 12:15 PM	#1
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	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). __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

12-07-2012, 12:26 PM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	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. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

12-07-2012, 12:28 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-07-2012, 12:28 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-07-2012, 12:42 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Incidentally, kielbasas are never seen raw because they are, by definition, Polish garlic sausage that has been smoked. Unsmoked, they are not kielbasa. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-07-2012, 12:47 PM	#6
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-07-2012, 01:39 PM	#8
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	i'm a fan of Cajun sausages such as Manda, Savoie's & Richards ("Ree-Shards"). __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

12-07-2012, 01:59 PM	#9
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	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? __________________ 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.

12-07-2012, 02:08 PM	#10
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	I like Azars which I have trouble finding these days. I also like Nettles.

12-07-2012, 03:04 PM	#12
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama Downloads: 0 Uploads: 0	Manda makes good andouille but Conecuh is my favorite! http://www.conecuhsausage.com/default.aspx __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD

12-07-2012, 07:00 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Mike, I had that wrong, I will adjust my definition going forward. I was misinformed about the smoking part. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-07-2012, 07:19 PM	#15
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	There's a butcher here that has a linguica that smokes up pretty good. Other than that I go with brats or kielbasa. Tried ring bologna, but didn't care for it. __________________ Thomas Take lots of naps now. You'll wish you had later. Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.