How To Make Summer Sausage On A Traeger Grill


How To Make Summer Sausage On A Traeger Grill. To cook the perfect summer sausage, you’ll need the following: A low simmer will prevent the sausage from overheating and bursting its casing.

Traeger Mild Italian Sausage 375° for 35 minutes Mild italian from www.pinterest.com

Smoke for 1 to 2 hours or until the internal temperature reaches 155 degrees. To cook the perfect summer sausage, you’ll need the following: When the casing is full, tie it off with twine.

It's All About Controlling The Temps.

Place in the smoker at 130 degrees for 2 hours. Turn up the heat to 170 degrees and continue to smoke for 4 hours or until the sausage has reached an internal temperature of 160 degrees. Shape the mixture into small meatballs and put them into the casing.

Turn The Heat To Medium Low And Cook Over A Low Simmer Until The Sausage Reaches An Internal Temperature Of 150 Degrees Fahrenheit.

Follow the manufacturer's instructions, taking special care not to overstuff and burst the casing. A low simmer will prevent the sausage from overheating and bursting its casing. Every once in a while, squeeze and try to compress the casing to pack everything together.

A Pellet Grill (Pit Boss Preferred) The Proper Cooking Techniques.

Smoke for 1 to 2 hours or until the internal temperature reaches 155 degrees. Add a liquid like broth, beer, or plain water, until just covering the sausage. Tie off the casings at the desired sausage length.

Allow The Sausage To Rest For 2 Hours Before Slicing And Serving.

Set your traeger to 225 degrees fahrenheit, place the sausages directly on the grill grate. Reason being you don't want to get the sausage too hot too quickly, the fat will render out and the sausage will get wrinkly. Put the sausages in a saucepan.

Allow The Sausages To Rest At Room Temperature For 4 Hours.

To cook the perfect summer sausage, you’ll need the following: When the casing is full, tie it off with twine. You may want to consider purchasing a master built 30 electric smoker, for the meantime i have made some great sausage in the oven.

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