You’ve probably heard about how smoking is such a great way to get a smokey flavour in your food. Smoking has many taste advantages, but have you ever wondered if there’s a way that you can make your own at home? In this article, we take a look at how to BBQ smoke sausage.
Smoking meat is one of the simplest ways to get the intense natural flavour in the meat that is second to none. Smoked sausage follows a similar process as smoking other food types. The reason it is said to be the simplest of most foods to smoke is that you don’t need to do much to prepare for smoking. Let’s take a look at what BBQ smoking sausage is and what it entails.
What kind of sausage is best for smoking
When it comes to choosing the right sausage to smoke, you don’t need to worry too much. You can use just about any sausage. Different butchers across the world, continue to come up with different types of sausage. This is because the availability of the meat stuffed in the sausage casing varies. Either way, some of the best sausages include chorizo, beef barbeque sausage, chicken sausage, turkey sausage, breakfast sausage, boerewors sausage, hot dogs, Italian sausage, and any type of sausage that you can get your hands on.
How long it takes to smoke sausages
The amount of time that it takes to smoke sausage will depend on the type of sausage it is and how long the meat takes to cook. Italian sausages, for example, will need about three hours to get adequately smoked. Turkey and chicken sausages, take a little less time. On average it will take between 1 and a half and 3 hours. Just make sure to continue turning them after about every 45 minutes or so.
Temperatures to smoke sausage at
The ideal temperature to smoke sausage at is between 200 and 250degrees Fahrenheit. At this temperature, you can smoke it for up to 3 hours. If you want to smoke it for fewer hours, you can up the temperature to about 300degrees Fahrenheit. The trick is to keep checking the internal temperature of the sausage.
But how then do you know that it’s done? You don’t want to be cutting through the sausage to determine if it is done or not. You can make use of an instant-read thermometer. Once it gets to 165 degrees Fahrenheit, you can take it off the hook, and plate it or store it for later.
What’s the best wood for smoking sausage?
One of the reasons why we love smoked food is because it has a unique flavour that you just can not get from a stovetop. The fumes are delicately infused into the food sending your taste buds on a trip that is worth the wait it takes to smoke the food. Smoking sausage is no different.
But did you know that the wood used makes a difference? For smoking sausage, the recommended wood types are cherry, hickory, and apple. What determines the type of wood that you use is the intensity of the flavour that you want the sausage to have. Some wood has a more pungent scent than others. Hickory, for instance, is vital.
The taste of the sausage should also guide the flavour of the wood. You don’t want to end up with a clash of the flavours scenario. If the sausage is strong, try to use smoke from wood that isn’t so strong. Some meat flavours go well with fruity smoke. In such cases, you can smoke the sausage using applewood. Wood types such as pecan are milder and will go well with the intensely flavoured sausage.
How do I smoke sausage?
Now that we have looked at which sausage to smoke, the right temperature to do this as well as the wood you need to use, let’s go through how you smoke sausage from start to finish. The first step is to fire up the smoker and make sure that it is at the right temperature, which is 225degrees.
The following steps, depending on the type of smoker that you have but they generally apply. Take a small plate or bowl, or pan, and put water in it. Then place it near the sausage. The next step is to put the sausage on the rack. Make sure that there is some distance between the sausage and the water in the pan. It’s essential to make sure that the sausages are not touching each other.
Depending on the size of your smoker, you may be able to have more than one rack of sausages in there. Once all the racks are in, close the smoker and allow the magic to happen. Make sure to turn the sausages over every 45minutes or so.
If you don’t have a smoker and want to use your regular grill, you can do that as well. Under the grill grate, you will have a smokebox, which holds the wood chips or pellets. Under that is the heat source you choose, such as charcoal. The wood chips are the essence of the smoker, and this is how the flavour is infused.
Set up the smokebox on one end of the grill, the meat in the middle, and a vent on the other end, this is to enable the smoke to flow through the grill and sausages and out the vent. If you do not have a smoke box, make one using aluminium foil. You will need to make sure that you control the temperature, and you can do this by using vents and a grill thermometer. You can also control the temperature by adding or reducing the heat source and pellets.
The sausages should be ready in about 2 to 3 hours.
How to store leftover smoked sausage
Now that you have smoked your sausage, you probably have a lot left over. Because it keeps for long and it’s excellent as a portion of picnic food, you need to know how best to ensure that it stays fresh and edible. One of the best ways of doing this is by putting the sausages in airtight bags. Vacuum seal these and make sure that no moisture can get into the container. You can also use a freezer-safe box. The key is to make sure that it is airtight and no moisture can get in.