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NW Washington | I smoke roast raw bratwurst and Italian sausage I buy in a local store on my Weber kettle and it comes out great. Charcoal on one side, wet smoke wood wrapped in foil with cuts, put the sausage on the other side over a pan of water. Roast for about 45 or 50 minutes, and come out great. Seal the sausage in a pan and put in a 275 degree oven if you need to hold it till chow time.
You can roast in the oven too, but no smoke.
Now deer sausage might be another story, depending on who and how it was made. Poaching sausage in water and then browning it in a pan is a fairly common method of cooking larger sausage. The 45 minutes does some a little long.
http://barbecuebible.com/2014/12/16/how-to-grill-smoke-sausages/ | |
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Deer sausage
