Smoked Summer Sausage - Hey Grill, Hey (2024)

FAQs

How long to smoke summer sausage at 225? ›

Form into 2-inch diameter rolls and place in smoker at 225°F for 8-9 hours. Time may vary. Be sure to cook to the internal temp of 160°F before removing.

Let meat mixture rest in the fridge for 12-24 hours. This will help develop the flavors and allow the cure to start working. Using a summer sausage casing start stuffing the sausages with the chilled seasoned meat. Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled.

Yes, you can safely enjoy summer sausage without cooking or refrigeration. It's typically served thinly sliced on its own or alongside accouterments such as cheese. Some Southerners like to make post-holiday sandwiches with summer sausage, or even chop it up and throw it into a casserole.

Grill at 300-350°F turning the sausage once during cooking time. Fully Smoked sausage should be grilled for 15-20 minutes until 165°F. Fresh (Raw) sausage should be grilled for 40-50 minutes until 165°F. The heat can be reduced as desired, but in this case the cooking time will need to be increased.

Cooking sausage to the normal temperature of 145°F (63°C) may not be sufficient enough to kill all the bacteria. Some bacteria may still be alive in the meat hence the need to ensure you cook it properly and reach 160°F (71°C).

After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage. High humidity will cook the sausage very quickly as well as tenderize the casings; especially natural casings.

VERY important stage of thermal processing when. making Summer Sausage.

If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink. Before cooking sausages, boil or poach them first to ensure that they're done.

Storage. All sausage — except dry sausage — is perishable and therefore must be kept refrigerated.

Cooking Sausages Without Poking Holes In The Casing

There's no need to remove the casings, or poke holes in them to make them easier to remove after cooking. Tthe biggest argument for poking holes or scoring sausage casings is to prevent them from bursting, but there's a way to prevent that without leaking the juices.

How do you smoke store bought summer sausage? ›

Preheat the smoker to 180 degrees F. Remove the sausage from the plastic wrap and place it directly on the grill grates of the preheated smoker. Close the lid and smoke for 6-8 hours. Remove the sausage when it reaches 160 degrees F.

Adding Lactobacillus bacteria (found in foods like sauerkraut and yogurt) to the meat, along with sugar to feed it, produced lactic acid. Not only does this substance inhibit pathogenic (bad) bacteria, it also gives the sausage a tangy taste and flavor.

How Long to Grill Sausages. Grill sausages over medium heat (350 degrees Fahrenheit) until the internal temperature reaches 160 degrees. This process will take approximately 20 minutes -- 10 minutes on each side.

Homemade sausage should be smoked at 225 degrees Fahrenheit for 1 to 2 hours, until the internal temperature reaches 155 degrees Fahrenheit.

With the stronger flavored smoke generated by hickory and mesquite, I find I'm better off stopping the smoke after 3 hours. Too much smoke flavor is far worse than not enough. Over smoking will cause your sausage to taste acrid and bitter.

The stall, the plateau, or the zone occurs when smoking or cooking larger cuts of meat at low temperatures for extended periods of time. It is when the interior temperature of that meat reaches about 150°F to 170°F and stops going up. This state can last for hours.

In order to get the smoke flavor down into the meat through the sausage casing, they need to smoke for a while, so we'll be smoking them at about 180–200°F (82–93°C), a temperature that is low enough that the sausages, with their small thermal mass, can be in the smoker for longer without overcooking.