Sausages

[bbqpigskin]

A friend of mine who owns a restaurant here in town just turned me on to a sausage factory close by. They can make just about anything you want when it comes to sausage. I just ordered 18 Sheboygan Brats and a dozen Kielbasa. I've done them a gozillian times on the Webber. Any suggestions for smoking? Wood types? Temps? Length of Smoke? Any input would be great.

Thanks,

 

[Bigmista]

Not a clue. Wish I was in your place so I could try it out though!

 

[Bill-Chicago]

Lower temps (220-230), away from the heat, couple hours, don't use mesquite.

 

[nmayeux]

Like Bill said! However, I love the brats boiled in beer and finished on the grill.

 

[Sawdustguy]

If the Kielbasa is white in color go ahead and smoke it but if it is redish in color is has already been smoked and I don't recommend smoking it further.

 

[bbqpigskin]

Guy, I ordered it unsmoked. He said that He could do it either way. He also aked me if I wanted it linked or coiled. I wasn't sure what he meant, so I went with linked. Is Hickory the way to go with sausage or a fruit wood?

 

[Bill-Chicago]

Hickory or fruit, yes.

Treat it like a fatty with a little casing. Anything is good.

What coiled will give you, is VERY easy to handle. Phil does coils of sausage at the bash. Its just a spiral circle, One grab with the tongs, and flip the whole coil at once, not individual one to flip (although links are great for preportioning

 

[Kevin]

What they said. Stay away from "strong" wood. Mesquite is only for Texans. Hickory is too strong for me unless used in moderation.

 

[Bill-Chicago]

Apple, pecan, or cherry. Hickory in moderation

All this sausage talk has me heading to the butcher tomorrow (thats the plan anyway)

 

[Jorge]

If you hang them you don't have to turn them. If the fat content is high enough in some sausage I will poke some holes in the casing to let some of the grease drain off.

 

[Arlin_MacRae]

Mesquite is only for Texans.

Ahem...