This website is for informational purposes only, we are not nutritionists. Preheat the grill to medium heat, about 400-425F. The first step when smoking sausage is to set the temperature of the smoker. For example whenever I smoke Chorizo, I love using it with eggs, for breakfast wrapped in a tortilla. You can take extensive guidance from this starter and beginner-level recipe to smoke sausage and share your feedback with us. To avoid this, you need to cure the meat with curing salt. Combine ground meat with all remaining ingredients (except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. Lastly, we have maple wood pellet and oak wood pellet type for you. Just skip the cold smoke and move straight to a Hot-Smoke! In order to avoid burning your sausages, there are three things to remember. Making summer sausage is similar to other sausage types you could make at home in terms of the actual building and cooking of the sausage. When you make your summer sausage, the difference from the kind you buy in the store is night and day. The difference between the two is night and day. Smoked Wild Boar and Bison Summer Sausage - Traeger The last thing you want is to run out of something or not have it during the cooking process. Click here to see our list of Top Pellet Smokers. Smoking sausages in a pellet smoker is no big deal. A brand of StarMade Group, LLC. Cook time: 4 hours. However, Im here to tell you that, its not true. Yes, you can make summer sausage on a pellet grill! Save my name, email, and website in this browser for the next time I comment. First, preheat the smoker to 145F and slowly turn up the heat to 165F. If you dont know what youre doing, Id recommend hot smoking the meat. Knowing how to smoke sausage can open you up to a ton of options because most sausages will require the same process. You need to bring the temperature down from 155F to 100F or lower quickly to prevent the sausage from overcooking and drying out too much. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page. (to prepare fibrous casings soak 15 min. After stuffing and smoking your own sausages, you will never go back to the store-bought kind ever again. In this tutorial we take a different approach to smoking a summer sausage on the Yoder YS1500 to create the perfect party food. Burnt sausages can have unpleasant flavors, and it is likely to impact the texture as well. However, if you dont have a stuffer at home, these tips will help you fill the casings by hand. That said, youll want to work with the freshest quality meat on hand, with an 80/20 percent lean to fat ratio. Summer sausage needs to be cooked to a temperature of 160 degrees F, and it may take anywhere from 6 to 8 hours to reach this temperature. Remember that not all types of wood are suitable for any summer sausages. The fruitwood pellets give off a great fruity smoke that helps enhance the flavor of the meat.