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Italian Sausage help

 
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Serial Griller
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Joined: 24 Jan 2007
Posts: 532
Location: central Colorado foothills

PostPosted: Sun Nov 18 07 12:26 am    Post subject: Italian Sausage help Reply with quote

I have a Treager and want to add some smoke to my raw italian sausages in casing. I don't want to dry them out or cure them . I thought about putting them in a pot with wine or beer and bring to a boil on the stove and then put them on the smoker pot and all at about 220' for a couple of hours..Any ideas???
I've grilled brats with onions this way. But after simmering in beer on the stove I just took them out of the beer and on the grill smothered with onions.
Jon
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Sun Nov 18 07 8:36 am    Post subject: Reply with quote

Hows about substituting the plain salt in the recipe with your own self-made batch of Smoked salt?

I personally do not like cooking sausages in a liquid , I feel it destrioys the texture of the meat and robs the sausage of it's true flavor.

I have grilled sausages first, and then held them hot with seared onions with a touch of beer, Not enough to float the meat, just enough to keep them from drying out.
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Serial Griller
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Joined: 24 Jan 2007
Posts: 532
Location: central Colorado foothills

PostPosted: Tue Nov 20 07 12:09 am    Post subject: Italian Sausage help Reply with quote

Hey thanks..I'll give it a try!
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