A place to discuss low 'n' slow cooking, ask questions and share advice.
by Vic. » 31 May 2011, 15:08
tried some sausages for the first time on my smoker and found they were great, only thing you need to remember is not to cut the lining or else the sausage will shrink and loose all it's juices. 3hrs cooked the average butcher sausage
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
-
Vic.
- Twisted Firestarter
![Twisted Firestarter Twisted Firestarter](./images/ranks/flame_rank_2.gif)
-
- Posts: 435
- Joined: 03 Feb 2011, 23:20
- Location: N.Ireland.
by jotch » 02 Jun 2011, 10:06
I definitely want to try smokin some sausages on my WSM, I think they'll taste amazing...3hours sounds about right to me. I'll be giving it a go next time.
-
jotch
- Got Wood!
![Got Wood! Got Wood!](./images/ranks/flame_rank_1.gif)
-
- Posts: 73
- Joined: 31 May 2011, 16:19
- Location: Bromley
by LM600 » 05 Jun 2011, 16:48
Bratwurst smoked with loads of hickory left to cool over night and then gently simmered when you want to eat them are just the best!
-
LM600
-
Return to Low 'n' Slow (Smoking)
Who is online
Users browsing this forum: No registered users and 1 guest