There isn’t always enough time to smoke something that may take a while. That’s why we like to mix it up and include recipes that won’t take an entire day before you can get something out on the table. For this post we’re going to show you how to get some delicious sausages smoked on the Big Green Egg.
Type of Sausage
Any type of uncooked sausage will do. This includes the following
Kielbasa
A meat sausage very common in Poland.
Chorizo
A pork sausage which tends to have a good amount of paprika. Ensure to get the uncooked version. The cooked stuff can be very dry.
Italian Sausage
A pork sausage which usually includes fennel as a primary seasoning.
Bratwurst
A German sausage which can be made with veal or pork.
Andouille
A pork sausage originally from France and very common in Cajun cuisine.
Sausages to Avoid
Anything precooked. Hotdogs. Yes I said it.
Recipe
Set the Big Green Egg up for smoking, meaning platesetter engaged with feet upwards. Set the temperature for somewhere in the 225-250F range.
Lay the sausages on parallel to the grate lines, so that they don’t roll.
Make sure to use a temperature probe to avoid over/under cooking. We’re looking for a temperature above 165F to be safe to eat.
Keep an eye on the temperature probe until sausages are ready to go. Once they are fully cooked they should look something similar to below:
Once they have reached the correct temp, remove from grill and allow to rest for a few minutes. Then slice and dice them and serve with your favorite side dish.
