Summer Sausage Recipes Smoked - How To Make Summer Sausage You Are Going To Love This Recipe. Preheat the bradley smoker to between 95°c and 105°c (200°f and 220°f). Remove package and membrane from the sausage and apply a generous amount of rub all over the outside of the summer sausage. In this case you would use the liquid smoke to add that smoky flavor to the sausage. Unwrap the venison sausage and place on a mesh or wire rack. Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
Taste test by frying a small amount (a size of a quarter or so) a patty to see if you approve the flavor. This ice bath method will stop the cooking of the meats. Wrap in aluminum foil with shiny side towards meat. This also works for smoked beef summer sausage recipe or pork summer sausage recipe. Hang the stuffed summer sausage in the smoker or smokehouse and gradually increase the temperature gradually throughout the smoking process.
