http://www.wedlinydomowe.com/s...-making/cooking-meat. This is a link that I just found that talks about what internal temp to cook it to. Just scroll Down a little and you will find sausage mentioned. I don't know where that will bring you as far as time, I always like to know because it helps in meal prep., I am guessing u can use a probe if u r making the fat sausage. My guess would be not much wood because the cook time wouldn't too long, maybe 2 oz. If I had to try and guess I would say cook at 250 or 300, then maybe there is a chance the skins may crisp a little. I am sure someone else with more experience will chime in. Did u do a search on the forum.
In my smo25 I smoke them for an hour at 225. Then I give them a good char on the grill. But thats just me. The smoke lays a great flavor on them and the char gives them that crisp bite. Like the others have said make sure your internal finishing temp is above 160.
SmokinOkie, I guess we both have those search engine skills and recognize good info when we see it. Vicki
By the way have you or anyone else used the high temp cheeses I am seeing on various websites in your home made sausages? Is it a highly chemicaled (not a word, but..)product, or would you recommened it/ My youngest son likes cheddar in his sausage.
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .