For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
Here’s a batch of Polish sausage just stuffed, ready for the smoker
The sausage air dries on an unlit grill
Loosen the coil up to allow it to dry on all sides
Sausage is coiled on the smoker again leaving room on all sides for even smoke coverage
These remote probe thermometers show the temp of each sausage coil and the upper grate temp
Here’s a coil of fresh Polish sausage right off the grill. I used indirect heat to not char the sausage too much.
Here’s a batch of smoked sausage right off the smoker. You can see a couple spots where the casing was understuffed.
After crashing the hot sausage in an ice bath, we let it “bloom” for 2-3 hours to let the color darken and the flavor mature a bit.
This is two 2kg batches of smoked sausage