Once the casings have dried completely, smoke sausage for about 3 hours and turn them every 45 minutes. Hang the links on smoke sticks or sausage hanging rods for an hour at room temperature. You can add a couple of extra sausages as “test links” that you can poke with a probe and check the temperature. It's a simple but important part of smoking sausage and sausage making in general. Each casing should form links that are about 30-35 cm long. Italian Sausages . What Kind of Sausage to Smoke. There are many types, including the Italian sausages, the Mexican Chorizo, Bratwurst, Andouille, kielbasa. Separate the links if necessary and place them flat on the cooking grates at least two inches apart for consistent air flow and smoke penetration. Of … Then, put the sausages on the smoker rack, spacing them 1 inch apart, and close the smoker's door. First thing first, let’s check the type of sausage to smoke, but which sausage to smoke depends on your tastes. Next, drain the excess water from the chips and transfer them to the smoker's chip tray. Tie two knots between each link leaving a good length of twine on one of the knots. Lay sausages on the grate and make sure they are not touching each other. I find 3 to 4 links to work best. The reason for hanging is so that the sausages don't touch each other. Hang your links from smoke house sticks or place them on racks. Wherever there is contact there is no available surface to which the smoke can adhere. Finally, enjoy After cold smoke, Start temp up to 140-150°F cook the sausage about 2 hours then check the internal temp. Put the hanging or racked sausage in an area that allows good air circulation all around them, and let them rest until they have dried to the touch. Get them in two varieties – hot and sweet. Then you can boost up the temp to 250°F to reach desirable temp(165°F) then take off from the grill. Alternately, you can place them in a preheated smoker barrel at 130F and keep the drafter open. You can also hang your links with butcher twine as well. Pro tip: If you don’t cured sausage properly don’t smoke it more than 4 hours will issue with botulism. Prepare the smoker and preheat it to 225°. 1. HOW TO SMOKE SAUSAGE IN A SMOKER. Finally, cook the sausages in the smoker for about 2 hours. To smoke sausage using a smoker, soak the wood chips in water for 30 minutes and heat your smoker to 200 °F. Don't forget to leave the damper vent … Cut the links and then tie each sausage to the rod with the long end of twine. Depending on the smoker, place a pan with water underneath or near the sausage. What are you interested in? Gather your linked sausage into easily handled bunches. This way, you won’t be constantly poking multiple links and letting the juices … You can insert a digital thermometer probe into the end of the sausage… That's the whole process. Close the lid and smoke it for about 3 hours. Using butchers twine, tie a knot at each link and then wrap the links over the rod.