I would like to try smoking a sausage or kilbasa but don't have the equipment to produce my own. Any good recommendations on store bought sausages etc. I could throw in the smoker. thanks.
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Well. I was going to let the more experienced sausage guys respond, but here goes IMHO. We have a wonderful meat market on the south side of Sacramento that specializes in a variety of sausages. If you know of one by you, try it out. If not, your local grocery store will do.
You can throw a number of sausage types into your smoker--English Bangors, Knot-wurst, Polish Sausage, Italian Sausage(sweet or hot), Louisiana hot links, Bratwurst, Kielbasa, Andouille--really whatever floats your boat. I just put them into the smoker set at 225* and sometimes even kick it up further towards the end of the smoke. I let them go for several hours until they look done, then insert a therm to make sure they've reached 170*. Johnsonville Sausages recommends 180* on their sausages. Some smokers recommend a much lower temperature to start then kick it up to finish, but what I've read says take the sausage through the danger zone (40-140*) as quickly as possible. I just play it safe at 225*. They turn out great. Hope you enjoy.
You can throw a number of sausage types into your smoker--English Bangors, Knot-wurst, Polish Sausage, Italian Sausage(sweet or hot), Louisiana hot links, Bratwurst, Kielbasa, Andouille--really whatever floats your boat. I just put them into the smoker set at 225* and sometimes even kick it up further towards the end of the smoke. I let them go for several hours until they look done, then insert a therm to make sure they've reached 170*. Johnsonville Sausages recommends 180* on their sausages. Some smokers recommend a much lower temperature to start then kick it up to finish, but what I've read says take the sausage through the danger zone (40-140*) as quickly as possible. I just play it safe at 225*. They turn out great. Hope you enjoy.
thanks for the info.
For store bought i like the ones they sell at Sams Club. Comes in a pack of 6-7 links.
thanks
If they are cooked and you just want to add some smoke,etc,toss them in with whatever else you are cooking -for about an hr.
We have cooked a bunch from Sam's-over the years.
Aidell's,Emeril's,member's mark,etc.
By themselves,around 180º-200º.until they glisten and darken up some.
Around 160º.
If uncooked,we start lower,finish 200º-220º,until about 156º-158º and let them rest a few minutes.
Hope this helps a little.
We have cooked a bunch from Sam's-over the years.
Aidell's,Emeril's,member's mark,etc.
By themselves,around 180º-200º.until they glisten and darken up some.
Around 160º.
If uncooked,we start lower,finish 200º-220º,until about 156º-158º and let them rest a few minutes.
Hope this helps a little.
Tom-
Why do folks start the sausages at lower temps (180*) then kick up to a more standard setting (220*)? Is the object to keep the sausages in smoke longer cause the casings don't allow the smoke to absorb as easily?
Why do folks start the sausages at lower temps (180*) then kick up to a more standard setting (220*)? Is the object to keep the sausages in smoke longer cause the casings don't allow the smoke to absorb as easily?
I knew you'd grab onto this,like you do most things. 
Yes,rendering a little fat,adding some smoke[without oversmoking],giving some color/just smoked look.
If they are the precooked,regional grocery product[around $2/lb] I try to dress them up.
A few slits with your paring knife,around the sausage and just thru the skin,gives some texture/slight change in flavor.
Makes them look like $4.50/lb sausage.
I rarely cook for a group,that I don't toss in a few pounds of these.
Cook with the other meats,slice into bites,toothpicks,and a couple dips.
Keeps the wolves at bay.
Todd may chime in,how a real caterer approaches these.
Yes,rendering a little fat,adding some smoke[without oversmoking],giving some color/just smoked look.
If they are the precooked,regional grocery product[around $2/lb] I try to dress them up.
A few slits with your paring knife,around the sausage and just thru the skin,gives some texture/slight change in flavor.
Makes them look like $4.50/lb sausage.
I rarely cook for a group,that I don't toss in a few pounds of these.
Cook with the other meats,slice into bites,toothpicks,and a couple dips.
Keeps the wolves at bay.
Todd may chime in,how a real caterer approaches these.
thanks for all the good info
Thanks Tom.
Buy some ground pork and make your own Kielbasa. You won't buy any nearly as good as you can make.
http://www.sausagemaker.com/polishsausage.aspx
http://www.sausagemaker.com/polishsausage.aspx