by wheels » Tue Aug 12, 2014 12:37 pm
I've never done this myself, so I'm talking 'off the top of my head' here, but am I correct in assuming that the sausage will be broken up when used? If so, it would be whether the smoke would penetrate enough to ensure that each bit was smokey - particularly with a hot smoke - that would concern me.
It's not a problem with a sliced product as you're eating a bit of everything at once, but it's something I'd want to test with a sausage that's to be broken up (if that is the case). However, I'm not sure that this wouldn't also be the case even if the sausage was uncased, or in a natural casing.
Have you used sausage 'broken up' that you've smoked in natural casings? Does the smoke penetrate throughout? If it does, maybe that's the answer - but I assume that there's a cost implication if you use them?
Phil