10.1.7 Sausage
[Can I smoke sausages in my smoker?]
Rock McNelly--
After you make or buy sausages, not much better you can do to them but smoke
'em. Put
them on the top grill at 220F and give them about 1 to 2 hours, or until the sausage
starts to sweat and form little beads of juice on its surface. When the beads cover the
surface, the sausages are done, and any more time will start to dry them out.
Time will
depend on fat content so you'll have to experiment a little. Do them naked, or give them a
pork dry rub. You can also marinade them, or give them a mop of beer and fruit juice.
You
can use any kind of sausage--the sky's the limit here. After you smoke the sausages, you
can eat them right out of the smoker, or you can chop them up and put them in your
barbecued beans. Chopped up and added to scrambled eggs and you got some kind of
breakfast, fit even for a Texan. And here's something else, nothing tastes as good as
homemade smoked sausage--much better than anything you can buy in the store.
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