How to make smoked sausages:

Smoked sausages can be extremely varied, in a number of ways. This includes the type of sausage used, the method in which they are smoked, the equipment used, as well as the various flavor options. This portion of the article will delve deeper into these distinct differences, to help you gain a better understanding of how you’d like to begin smoking sausages. 

Sausages for smoking

The varieties of sausages available on the market are endless. It is crucial to consider your tastes, as well as the meal you plan on enjoying the sausages with. A few of the most common options include Italian sausage, bratwursts, and chorizo. You must also decide whether you’d like to smoke store-bought sausages, or take things another step further and use ground meat to create your own sausages at home. The latter will be much more time consuming, but may yield a more exciting product as a result of all the hard work and dedication.  

Hot vs Cold Smoking

There are two main types of smoking, hot and cold, which can be differentiated in many ways. While cold smoking is said to provide a more optimal and richer flavor, it does not involve fully cooking the sausage. As a result, you have to take into account the extra time it will take to fully cook the sausages, after cold smoking them. For those who may be on more of a time crunch, hot smoking may be the more optimal option, and can still provide ample flavoring. Generally speaking, cold smoking is said to be the better choice in regards to sausages, but in the end, it will depend on your resources and preference. 

Smoking Equipment

If you’re just starting out in the smoking game, it may be in your best interest to try to keep initial costs down. Both coal and gasoline barbeques can double up as smokers, as can an oven, so long as they are used correctly. It may be worthwhile to do some research into these methods, prior to making any larger purchases. If you’ve already gone that route, or are feeling serious about smoking sausages, you may be better off buying a proper smoker. Nearly as important as the smoking device itself, you’ll need wood chips - in whichever flavor(s) may be of interest to you. The method in which the chips are prepared and used during smoking will vary greatly depending on the way your sausages will be smoked. Additional equipment needed may include a thermometer to measure the meat’s temperature, and a timer to ensure the meat is smoked for a sufficient duration of time. 

Flavor Options

While flavor choices will be heavily dependent on your personal preferences, there are some that are more popular than others. These flavors are generally derived from wood chips - which are soaked in preparation for smoking. The most common flavors can be separated into two key groups - deep and rich flavors, versus light and subtle. Among the stronger flavor choices are hickory, oak, and walnut. The milder options, on the other hand, include flavors such as maple, birch, and pecan. Fruity flavors such as cherry and applewood are also common, but are not always as popular of a choice for sausages as opposed to other types of meat. 

Conclusion