Sausage?

Jay, welcome to the forum. There is a lot of interest in Sausage here, especially by myself. I'm really getting into charcutuare and am trying to perfect my sausage technique. There are dozens of posts under the sausage section under 'other topics'


I did some breakfast sausage about a month ago, into 5/1 patties and smoked them till must before the fat broke, vac sealed them and use them for breakfast once in a while.

Jay1924, Welcome to the forum.
I have a sm055 and hang sausage in it to smoke.
My side rails have 2 keyholes for height adjustment. I'm not sure about the Amerique. I raise my side rails as high as I can and suspend the sausage from oak dowel rods cut to length for the width of the smoker. I can smoke 16 to 20, 2 inch by 16 inches long sausages in the smoker at a time. If I'm doing links I just loop them around the rods and space them out along the rod.
I usually put a grill in the lowest slot and cover the center 2/3rds with heavy duty foil to help deflect the heat from the wood box.
I hope this makes sense and might work for you.

Bill and Junkman, I'll be switching to the "Sausage" thread - don't know how I missed it. Thanks to you both. Junkman, I'll post a followup question there.

Jay,
I just rest them on the rail that holds the upper grate. When I make the 2" sausages I have been using a collagen casing that comes with a string loop on the one end. I shorten the loop to get the sausage as high as possible in the smoker and then run the dowel rod through 4 or 5 sausage loops then set it on the rail and move the sausages for spacing along the dowel. I then load up another dowel and repeat the process. I usually get 4 dowels full in a smoker load. I try to keep the sausage as far from the bottom of the smoker as possible to keep from cooking the lower portion of the sausage. That's the reason I use the aluminum foil heat shield on the bottom grate. I use 1/2" dowel rods you may need larger because of the additional width of the Amerique. You should be able to do a big load of sausage though.
Good luck