{"id":1504,"date":"2020-10-28T09:57:01","date_gmt":"2020-10-28T01:57:01","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1504"},"modified":"2023-04-13T21:14:23","modified_gmt":"2023-04-13T13:14:23","slug":"whats-the-best-type-of-sausage-for-smoking","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/whats-the-best-type-of-sausage-for-smoking\/","title":{"rendered":"What’s the Best Type of Sausage for Smoking? ( Plus 7 Recipes)"},"content":{"rendered":"
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Looking to add some flavor to your sausages? Smoking is the way to go! Whether you prefer hot smoking or cold smoking, there are options for every skill level. Hot smoking is quick, easy, and safe, while cold smoking is a bit more advanced and can be risky if you don’t know what you’re doing. Either way, adding a touch of smoke can transform even the most boring sausage into something truly delicious. In this article, we’ll cover everything you need to know about hot and cold smoked sausages, so you can choose the method that’s right for you.<\/p>\n\n\n\n
Smoking sausages is a method of adding flavor to the meat by exposing it to smoke. There are two main types of smoked sausages: hot smoked, which are cooked with high heat and smoke, and cold smoked, which are smoked at a low temperature over a long period of time. Cold smoking raw, uncured sausages is not recommended due to health risks, so it is safer to hot smoke sausages. To hot smoke sausages, you can use a variety of wood such as apple, pear, cherry, maple, or hickory. The internal temperature of the sausages should be at least 145\u00b0F (62.7\u00b0C) to ensure they are cooked properly and safely. <\/strong>You can also use a rub to add extra flavor to the sausages before smoking them.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n First, let\u2019s be clear about what type of smoked sausage we\u2019re talking about because there\u2019s hot smoking and cold smoking. Hot smoking is a method where the sausages are cooked with high heat and smoke. Cold smoking is where the sausages are smoked (but not cooked) at a low temperature over a long period, usually 85\u00b0F\/29.4\u00b0C and below. <\/p>\n\n\n\n Cold smoking raw, uncured meat at home isn’t recommended because of the health risks to you and your family. Hot smoking is safer, easy to do and you’ll still get the smoke flavor. <\/p>\n\n\n\n <\/p>\n\n\n\n I know many people are into cold smoking, but most food scientists discourage home cold smoking because of the health risks. If you don\u2019t know what you are doing, cold smoking is like taking raw meat out of the refrigerator and leaving it on the counter all day. Cold smoking sausages should only be attempted if the meat has already been preserved by curing, fermentation, etc.<\/p>\n\n\n\n Cold smoking raw sausages involves slowly smoking the sausages at low temperatures (40 \u00b0F-140 \u00b0F) for as long as 24-hours. This low temperature range is what the USDA calls the \u2018danger-zone\u2019, where bacteria can rapidly multiply. Therefore, you really need to know what you are doing. Otherwise you\u2019re going to put you and your family\u2019s health at risk. <\/p>\n\n\n\n Unless the sausages have been cured, salted or fermented, you shouldn\u2019t attempt cold smoking raw sausages. The US National Center for Home Food Preservation recommend cold smoking only be done by certified persons. This is because cold smoking involves cooking meat in what the USDA call the “danger zone”, which is 40 \u00b0F-140 \u00b0F (4.4\u00b0C-60\u00b0C).<\/p>\n\n\n\n So cold smoking raw sausage isn\u2019t worth the risk, and there are safer ways to smoke sausages. You really need to know what you are doing and have the correct tools.<\/p>\n\n\n\n <\/p>\n\n\n\nKey Points<\/h2>\n\n\n\n
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The Best Sausage For Smoking<\/h2>\n\n\n\n
Sausage<\/th> Description<\/th><\/tr><\/thead> Bratwurst<\/td> Bratwurst is a type of German sausage made from pork, beef, or veal. To smoke bratwurst in a smoker, first pat the sausages dry with a paper towel. Then, apply a rub or seasoning of your choice and place the sausages in the smoker. Smoke the sausages for about 1 hour at 250\u00b0F (121\u00b0C), or until the internal temperature reaches at least 145\u00b0F (62.7\u00b0C).<\/td><\/tr> Polish Sausages<\/td> Polish sausages, also known as kielbasa, are made from pork and are typically seasoned with garlic and other spices. To smoke Polish sausages in a smoker, dry with a paper towel. Add a rub or seasoning, then place into the smoker. Smoke for about 1 hour at 250\u00b0F (121\u00b0C), or until the sausage reach 145\u00b0F (62.7\u00b0C).<\/td><\/tr> Chorizo<\/td> Chorizo is a spicy sausage made from pork and seasoned with paprika and other spices. Dry the chorizo, apply a rub then smoke the sausages for about 1 hour at 250\u00b0F (121\u00b0C), or to 145\u00b0F (62.7\u00b0C).<\/td><\/tr> Weisswurst<\/td> Weisswurst is a type of German sausage made from veal and pork. To smoke weisswurst in a smoker, use a paper towel to dry, then sprinkle with rub and place the sausages in the smoker. Smoke for 1 hour at 250\u00b0F (121\u00b0C), or until the internal temperature reaches at least 145\u00b0F (62.7\u00b0C).<\/td><\/tr> Boudin Blanc<\/td> Boudin blanc is a type of French sausage made from pork and veal, and often contains eggs and milk. Dry, add rub, smoke at 250\u00b0F (121\u00b0C) until the internal temp reaches 145\u00b0F (62.7\u00b0C).<\/td><\/tr> Italian Sausages<\/td> Italian sausages are made from pork and are seasoned with fennel, garlic, and other spices. Follow the same method as above. <\/td><\/tr> Hotdogs<\/td> Hotdogs are a type of sausage made from beef, pork, or a combination of both. Follow above instructions. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Hot Smoked And Cold Smoked Sausages<\/h2>\n\n\n\n
Can You Cold Smoke Sausages?<\/h2>\n\n\n\n
How To Hot Smoke Sausage<\/h2>\n\n\n\n
Homemade Hot Smoked Sausages <\/h2>\n\t<\/div>\n