Viking Range vcqs001ss 用户指南
Notes:
11
Pork
Smoked Sausage
Even though the recipe calls for a dozen links of sausage, you can smoke up as few sausages as
you like. However, smoked sausage hot off your C
you like. However, smoked sausage hot off your C
4
makes a great appetizer, cut into 1-inch cubes
and skewered with wooden picks. Leftovers are delicious when added to your favorite Jambalaya
recipe. Use uncooked sweet or hot Italian or Cajun sausages, bratwursts or your favorite big
country sausage links.
recipe. Use uncooked sweet or hot Italian or Cajun sausages, bratwursts or your favorite big
country sausage links.
1 dozen uncooked sausages, 4 to 6 ounces each
1 handful hickory, oak or pecan chunks
Water
1 handful hickory, oak or pecan chunks
Water
Place sausages on a platter or baking sheet and set aside to bring to room temperature.
Place wood chunks in a bowl, cover with water and set aside to soak.
Place wood chunks in a bowl, cover with water and set aside to soak.
Preheat C
4
to 200-220ºF
Drain the wood chips and sprinkle a few chunks over the hot coals. Place rack in C
4
. Add
the sausages, close the dome and close the top damper almost completely and bottom
damper halfway. Smoke for 1 to 2 hours, depending on the size of the sausages, adding
additional chunks and turning the sausages every 30 minutes. Sausages are done when
skin is tight but links still look juicy.
damper halfway. Smoke for 1 to 2 hours, depending on the size of the sausages, adding
additional chunks and turning the sausages every 30 minutes. Sausages are done when
skin is tight but links still look juicy.
Makes 12 sausages
Document3 10/5/04 11:35 AM Page 11