cooking sausages in offset

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HannibalK1ng
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Joined: Mon Dec 22, 2014 8:42 am

cooking sausages in offset

Post by HannibalK1ng » Mon Jul 04, 2016 5:43 pm

Looking to maybe cook some gourmet style thick sausages in the offset along side my ribs ect

will this work out ok?
i see the americans cook there hot links so thinking its the same.

im guessing it will only take 1 -2 hours is that about right?

also do i need to worry about bacteria any anything nasty as i read elsewhere it needs to be cured but they might have been talking about cold smoking.

any advice would be great thanks!


titch
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Re: cooking sausages in offset

Post by titch » Mon Jul 04, 2016 5:56 pm

Go for it, decent snags love slow cooking.
Don,t prick them ,they will bloat up usually, best way to cook them
Cheers
Titch

Davo
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Re: cooking sausages in offset

Post by Davo » Mon Jul 04, 2016 7:56 pm

Yeah not wrong Titch.....I still had some decent heat going on in the WSM one arvo after doing some chicken and thought I might chuck on a few snags for good measure......Wow....after an hour, the skin was a bit of an intitial chew to bite through but the juiciness was to die for.....I was in snag heaven and these were just the Coles premium Angus ones....I thought I'm not going to grill another snag again...I'll smoke 'em instead....yeah well good intentions die hard but I have made sure I've got some on hand when I use the WSM. Great cook's snack when you're waiting for the ribs to be done :)

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HannibalK1ng
Posts: 24
Joined: Mon Dec 22, 2014 8:42 am

Re: cooking sausages in offset

Post by HannibalK1ng » Tue Jul 05, 2016 11:18 am

so i dont need to worry about bacteria or anything being mince meat?

titch
Posts: 5801
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: cooking sausages in offset

Post by titch » Tue Jul 05, 2016 12:36 pm

No ,you are hot smoking them , be it a touch longer
They probably have preservative in them during the making unless otherwise noted.
Cheers
Titch

DodgySheep
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Re: cooking sausages in offset

Post by DodgySheep » Tue Jul 05, 2016 7:47 pm

If you're hot smoking over a longer time it's almost safer than grilling (where people tend to sear the outside too fast and not cook through to the middle of the snags) as there's time for the heat to penetrate through the meat. Assuming they're heated through to at least 60 degrees celsius (or maybe 65 to be sure) then all the bacteria should be killed. Of course (hopefully!) common sense says to thaw your meat before cooking, rather than putting frozen/part-frozen sausages on the bbq!


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