No, cooking sausage after smoking is not necessary as it has already been cooked during the smoking process.
Comprehensive answer to the question
It is not necessary to cook sausage after smoking as it has already been fully cooked during the smoking process. According to BBQ expert Steven Raichlen, “Most sausages are fully cooked, and you can get by with simply heating them up by smoking, grilling, or baking.” This means that the main purpose of smoking sausage is to add flavor and aroma, not to cook it.
Interesting facts about smoking sausage:
- The practice of smoking meat dates back thousands of years to when it was used as a means of preservation.
- Different types of wood are used for smoking sausage to impart different flavors. For example, hickory wood creates a strong, smoky flavor while applewood adds a sweeter, fruity flavor.
- Smoking sausage can take anywhere from a few hours to several days depending on the desired flavor and texture.
- Sausage can be smoked hot or cold. Hot smoking involves cooking the sausage in the smoker at temperatures of around 165°F (74°C), while cold smoking involves smoking the sausage at temperatures between 68°F (20°C) and 86°F (30°C) for several hours.
- Sausage can also be cured before smoking to give it a longer shelf life.
Here is a table summarizing the different types of sausage and whether they need to be cooked after smoking:
|Type of Sausage||Fully Cooked During Smoking?|
|Chorizo||No, but can be cooked|
|Breakfast sausage||No, but can be cooked|
In conclusion, smoking sausage adds flavor and aroma, and fully cooks it during the smoking process. Therefore, it is unnecessary to cook sausage again after smoking.
See a video about the subject
The video explores different methods of smoking sausages, including fully smoked, smoked and cooked, cooked and smoked, and adding Liquid Smoke. The sausages are stuffed into smoke permeable fibrous casings and processed using methods such as smoking, poaching, and baking. The creator does not use any binder in the sausages and does not rinse them in cold water to fully capture the smokiness in all of them. The best results are achieved by smoking salami and then finishing it in the oven or poaching it first and then smoking it. The video also highlights the importance of natural smoke flavor and the limitations of using liquid smoke.
See additional response choices
Whether or not you need to cook smoked sausage depends on whether or not it has been cured. If the sausage has been cured, it can be eaten directly from the package without any cooking. If the sausage has not been cured, it requires further curing and should be cooked before eating. If the sausage is hot smoked (at 140-180°F), the process will cook the meat. If it’s cold smoked (below 85°F), then the sausage must be cooked before eating.
Does Smoked Sausage Need to Be Cooked or Not? Generally, it does not need any cooking, but ultimately, it depends on whether or not it has been cured. This is a crucial distinction since uncooked smoked sausage requires further curing, but cured smoked sausage can be eaten directly from the package.
Does Smoked Sausage Need to Be Cooked? As a general rule, you don’t need to cook smoked sausage if it’s been cured. … If the sausage is hot smoked (at 140-180°F), the process will cook the meat. If it’s cold smoked (below 85°F), then the sausage must be cooked before eating.
More interesting questions on the issue
Remove the sausage from the smoker and place in cold water to stop the cooking process. The cold water will start the sausage cooling and keep the casing tender. After cooling in the water bath place the sausage in the refrigerator.