Super Bowl Sausages, any ideas?

Former Member

Well as you fellas can probably tell I am gearing up for the Super Bowl and need advice on a daily basis.

I am going to pick up some Brats and other sausages our local butcher puts together, but am not sure of the smoking process. Should I boil them for a tad, any sort of injections needed? Or just toss them in the smoker and at what temp?

Thanks again...gonna be a FAT Sunday.

1/24/038:48 AM

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Former Member

Good morning Idaho. Are you cold yet? I am. It hit 18* here. Sun's up; still below freezing. Dang!

I've done sausages only a few times. Took the simple way out. Put them in the smoker as they were. Excellent result. The smoke added a little something to the already spicy sausage.
One rule I learned somewhere: Don't puncture those devils. Let them stew in their own juice.

1/24/039:55 AM

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tomMember

Mornin',Idaho.

If I'm only doin' brats,I like to simmer in beer and onions and then grill as needed.

Since you are doing several kinds,I'd smoke 'em at around 190ï¿½ to about 150ï¿½-155ï¿½ internal.

1/24/0310:38 AM

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Former Member

Good point, I guess I was also looking for a simple way to add a unique flavor to the suasages...not sure how else to do it...simmering in ber and onions will be the starter, I just didn't know if a quick shot of smoke would add to it, before or after the simmering.

1/24/0310:54 AM

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Former Member

Just an idea... I'm sure it could be done MUCH better in a CS

Chili's Baby Back Ribs

Dave

1/24/0311:36 AM

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