Outlaw Smoked Sausage
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Sausage is a meat product usually made from ground meat, often pork, beef or poultry, along with salt, spices, peppers, cheese and other flavorings. Some makers use ingredients such as grains or breadcrumbs that may be included as fillers of extenders. The word"sausage" can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage," the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but ore often made from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling, barbecuing and smoking. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages come in a huge range of national and regional varieties, which differ by their flavoring or spicing ingredients (garlic, peppers, wine, etc.), the meat(s) used in them and their manner of preparation.
Ingredients:
Fresh pork, beef or Italian sausage links.
You can also use Andouille or fresh Bratwurst.
Recommended Wood:
Pecan or Apple
Smoking:
Preheat the smoker to 250 degrees.
Place the sausage directly on the smoker racks. Make sure they are not touching.
Smoke for 1.5 to 2 hours or until the outside casing begins to dry and change to a red color.
Internal done temperature 170 degrees. Do Not Over Cook. If overdone, the inside can get unpleasant hard spots.