text: First Sausage Try: Good but...... — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
  First Sausage Try: Good but......
  First Blanched it in a beer bath, then removed casing.
  Then on the egg at 250 indirect until 180 degrees. Used dizzy pig rub and mesquite chips.
  Here a pic of my setup just for fun
  Its no Arthur Bryant's but it was still good. Good thing is I get to keel trying. Here is the final product.
  No smoke either and not sure why?
  Ben, Pass up the blanching. Just smoke it around 250 for a few hours till it hits temp. Pretty sure you'll dig it then.
  I poached it because it was true raw sausage and I didn't want to risk growing bacteria since I was cooking it low and slow. I had good smoke flavor but no smoke ring? It was just pork sausage and I am thinking the stuff Kansas City BBQ's use is something different. It was good I was just expecting a different taste.
  Again, I would bypass blanching it. Alot of us cook pork products a 250ish. It will not be in the danger zone long enough to cause harm. You will then see the smoke ring and flavor that you are looking for.
  I will try it again, What internal temp do you think is good?
  Bring it up to 165. It'll knock your socks off! Please post the cook.
  Cookin' Biker is spot on. No need for the blanch, especially if wanting smoked sausage. She's also spot on about the 250* cook temp. No worries. Some people do a beer/onion simmer for brats, then a quick sear, but even that is just a brief simmer, then a sear.
  Safe internal temp for sausage is 160* per the USDA. Lose the simmer, smoke your sausage. (And no disrespect, but if you choose another beer simmer, use something with a bit of flavor like an Ale or something.) You'll get it next time!
  As long as you are not cold smoking I think you are fine putting it on raw.
  I'm sure Molly will agree but its hard to beat a coor's.
  EWWWWWW sorry....NOT We call that Bear piss here. Or I do. :laugh: :laugh: but enjoy :unsure: :P
  You do know that Coors is a byproduct of a gringo that drank corona, right? :blink:
  Where I live its that or Busch Light unless you want to drive 40 miles to buy beer.
  Yeah, that's pretty bad too. :laugh:
  Gotta agree with no poaching. Any time you boil, IMHO, you remove flavor and fat to the boiling liquid. The preservative is for smoking and not getting internal temp over 165%. As soon as you get it over 170, it starts cooking and you loss fat and bacteria is killed.
  Raw pork sausage is OK, just smoke it around 150 as long as you'd like, than remove the smoke and cook it to internal over 170. I'm sure the taste will be much better and meat moister.
  Kudos for the attempt. Keep trying and you will get there. Home made sausage is something I want to try.
  How is coors like canoeing?
  Both are pretty damn close to water! :laugh:
  Since a smoke ring is formed from the reaction btwn the smoke and the amino acids in the meat, and common thought is that this occurs up to about 140* external temp.
  Many people advocate putting your meat cold as possible into the low temp smoke (even to the point of placing ribs, etc. briefly (10-15 min) into the freezer just prior to going on the grill!
  Cold, seasoned meat onto 250* (dome) stabilized Egg. Cook to 160* internal. Should be awesome! :woohoo:
  It always makes me cringe a little when I see people "parboiling" brats/sausage and the like. I can only guess this ugly practice comes from parents/grandparents in the early 1900's and before who were deathly afraid of trichinosis! :ohmy:
  Actually, I think trichinosis is virtually nonexistent in commercially available pork. Wild pig and small farm-raised ones might be somewhat at risk.
  Now I understand trich. is killed at 137*, I usual pull most pork at 135-137* internal and let it drift a little higher during the rest.
  Yes, exactly my point. It makes no sense to parboil meats these days. Just cook them to the required temp and everything will be fine.