finishing sausages after smoking

[badjak]

I am just curious as to what everyone else is doing?

When you are smoking sausages (cold or warm smoking) do you then finish them of to the safe internal meat temperature inside the smoker?
Or in the oven?
Or by poaching?
Or not at all, just let them bloom, keep it fridge or freezer and bring up to the right IMT just before eating?

With cold smoking I mean smoking at a low temperature for maybe a day or so, not for several days followed by drying (I do hope I am explaining that the right way)

Thanks

[DiggingDogFarm]

Yes to all...depends on the particular sausage and other factors.





~Martin

[badjak]

Thanks Martin,
Can you explain when you do what?
As I am still trying to figure out what to do in which case.
I tried making Kabanosy some time ago and here it seems logical to finish the of in the oven or smoker as they will be dried further (after smoking) and then eaten as is. But of the other type of sausages I am not too sure.