Tag Archives: SAUSAGES

Beef, Bradley, Game, Lamb, Pork

Smoking Store-bought Sausages

A great recipe for a newby to food smoking and to spice up your store brought sausages.

Ingredients:

  • 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc)

Directions

  1. Place the fresh sausages side by side on smoker racks, making sure they are not touching.
  2. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well).
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages.  Usually it takes 2 ½ – 4 hours.
  4. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Bradley, Herbs, Pork

Herbed Turkey Sausages

Digital Thermometer

Ingredients

  • 3 Lbs ground Turkey meat
  • ½ Onion, finely diced
  • 3 Tbsp fresh Sage, finely chopped
  • 3 Tbsp fresh Parsley, finely chopped
  • 1 Tbsp fresh Rosemary, finely chopped
  • 2 Tsp fresh Thyme, finely chopped
  • 3 Tsp Salt
  • 1 Tsp Black Pepper
  • Hog Casing
  • Bradley Flavour Bisquettes – Premium Sage Bisquettes or Alder 

Directions

  1. Combine ground turkey, onions, and all spices together.
  2. Soak hog casing in cold fresh water for 30 minutes.
  3. Flush casing with water.
  4. Stuff casing and twist off links.
  5. Preheat Smoker to 107-121°C (225-250°F).
  6. Hang sausages and smoke with Premium Sage Bisquettes or Alder Bisquettes until an internal temperature of  73°C (165°F) is reached.

Recipe by: Bradley Smokers Canada

Beef, Lamb, Pork

SMOKING FRESH SAUSAGES

Ingredients

2 (or more) pounds fresh sausage (Honey Garlic, Hot Italian, etc.)

Directions

  1. Place the fresh sausage, side by side on smoker racks, making sure they are not touching each other.
  2. Start up the smoker, using wood bisquettes of choice (hickory works very well!). Bring the smoker up to a temperature of 250F.
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160F, the time can vary based on the thickness and size of the sausages. Usually, it can take from 2 1/2 to 4 hours.