{"id":3437,"date":"2022-10-21T16:43:43","date_gmt":"2022-10-21T14:43:43","guid":{"rendered":"https:\/\/wurstcircle.com\/?page_id=3437"},"modified":"2022-10-21T16:54:58","modified_gmt":"2022-10-21T14:54:58","slug":"smoking-sausage","status":"publish","type":"page","link":"https:\/\/wurstcircle.com\/smoking-sausage\/","title":{"rendered":"Smoking sausage &#8211; the complete instruction"},"content":{"rendered":"\n<p>In this article you will find everything about smoking sausages. I show you which smoking variants there are, how they work, what equipment you need and which sausages are suitable for smoking <\/p>\n\n\n\n<p>At the end I have a few recipes for you.<\/p>\n\n\n\n<p>I hope you enjoy reading through them!<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662c0bc3289a9\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662c0bc3289a9\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#The_different_smoking_methods\" title=\"The different smoking methods \">The different smoking methods <\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Cold_smoking_sausage\" title=\"Cold smoking sausage\">Cold smoking sausage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Hot_smoking_sausage\" title=\"Hot smoking sausage\">Hot smoking sausage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#When_to_use_which_smoking_method\" title=\"When to use which smoking method?\">When to use which smoking method?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#What_you_need_for_smoking_sausage\" title=\"What you need for smoking sausage\">What you need for smoking sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Smoker\" title=\"Smoker \">Smoker <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Smoking_flour_smoking_chips_or_economy_brandy\" title=\"Smoking flour, smoking chips or economy brandy\">Smoking flour, smoking chips or economy brandy<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#For_cold_smoking_cold_smoke_generator\" title=\"For cold smoking: cold smoke generator\">For cold smoking: cold smoke generator<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#5_delicious_sausage_smoking_recipes\" title=\"5 delicious sausage smoking recipes\">5 delicious sausage smoking recipes<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Smoking_Vienna_sausages\" title=\"Smoking Vienna sausages\">Smoking Vienna sausages<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Smoking_Krakauer\" title=\"Smoking Krakauer\">Smoking Krakauer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Smoked_bratwurst\" title=\"Smoked bratwurst\">Smoked bratwurst<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Pfefferbeisser_cold_smoked\" title=\"Pfefferbeisser cold smoked\">Pfefferbeisser cold smoked<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#Cabanossi_hot_smoked\" title=\"Cabanossi hot smoked\">Cabanossi hot smoked<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/wurstcircle.com\/smoking-sausage\/#100_more_sausage_recipes\" title=\"100+ more sausage recipes\">100+ more sausage recipes<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_different_smoking_methods\"><\/span>The different smoking methods <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are three different types of smoke, which are distinguished by their temperature <\/p>\n\n\n\n<p><strong>Cold smoke. Warm smoke and hot smoke.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Krakauer-rauchern-1024x576.jpg\" alt=\"Krakauer - r\u00e4uchern\" class=\"wp-image-2817\"\/><\/figure>\n\n\n\n<p>Basically, all types of raw sausage are cold smoked. Cold smoke has the best preservation properties.<\/p>\n\n\n\n<p>Warm smoking takes place at a: temperature of 30 to 50 \u00b0C. However, in contrast to the two other smoking variants, it is used rather rarely.<\/p>\n\n\n\n<p>At a temperature of 60 to 120 \u00b0C one speaks of hot smoking. The sausage is not only smoked, but also cooked.<\/p>\n\n\n\n<p>I have now written down some more information about the two most popular variants&#8230;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cold_smoking_sausage\"><\/span>Cold smoking sausage<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>As the name suggests, <strong>cold smoking does not rely on heat<\/strong><\/p>\n\n\n\n<p>The smoked product is preserved rather than cooked by smoking it at a temperature of 15 &#8211; 25 \u00b0C for a longer period of time.<\/p>\n\n\n\n<p>A smoking process takes about 10 &#8211; 12 hours and can be done several times.<\/p>\n\n\n\n<p>Classically, the meat is cured before cold smoking.<\/p>\n\n\n\n<p>Here you can find detailed instructions about <a href=\"https:\/\/wurstcircle.com\/cold-smoking\/\">cold smoking<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Hot_smoking_sausage\"><\/span>Hot smoking sausage<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Hot smoking is much faster than cold smoking. This is mainly due to the temperature.<\/p>\n\n\n\n<p>The <strong>most common temperature for sausage is between 70 -75 \u00b0C.<\/strong> Depending on the size and thickness of the sausage, the process takes about 30 &#8211; 60 minutes.<\/p>\n\n\n\n<p>Often the sausages are also scalded afterwards to ensure that they are completely cooked through.<\/p>\n\n\n\n<p>You can usually find the exact times in the recipes or adjust them to taste.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"When_to_use_which_smoking_method\"><\/span>When to use which smoking method?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The smoking method depends on the <a href=\"https:\/\/wurstcircle.com\/types-of-sausage\/\">type of sausage<\/a>.<\/p>\n\n\n\n<p>In principle, <strong>raw sausages are always cold smoked<\/strong>, as they are not cooked. This would be sausages such as <a href=\"https:\/\/wurstcircle.com\/recipes\/how-to-make-salami\/\" data-type=\"post\" data-id=\"1134\">salami<\/a>, <a href=\"https:\/\/wurstcircle.com\/recipes\/mettwurst\/\" data-type=\"post\" data-id=\"1308\">mettwurst<\/a> or <a href=\"https:\/\/wurstcircle.com\/recipes\/smoked-bratwurst\/\" data-type=\"post\" data-id=\"1043\">smoked bratwurst<\/a>. The same applies to ham.<\/p>\n\n\n\n<p>Cooked sausages such as <a href=\"https:\/\/wurstcircle.com\/recipes\/liverwurst\/\" data-type=\"post\" data-id=\"440\">liverwurst<\/a> or <a href=\"https:\/\/wurstcircle.com\/recipes\/blood-sausage\/\" data-type=\"post\" data-id=\"1403\">blood sausage<\/a> can also be cold-smoked after cooking.<\/p>\n\n\n\n<p>Boiled sausages such as <a href=\"https:\/\/wurstcircle.com\/recipes\/frankfurter\/\" data-type=\"post\" data-id=\"964\">Vienna sausage<\/a> or <a href=\"https:\/\/wurstcircle.com\/recipes\/krakauer\/\" data-type=\"post\" data-id=\"1024\">Krakauer<\/a> can also be hot smoked excellently, since they have to be cooked anyway.<\/p>\n\n\n\n<p>In general, you will<strong> always<\/strong> find in<strong> the recipes<\/strong> how long and how you have to smoke the sausage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_you_need_for_smoking_sausage\"><\/span>What you need for smoking sausage<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>You don&#8217;t need <strong>much equipment<\/strong> besides the grinder, stuffer &amp; casings <\/p>\n\n\n\n<p>I have written down the 3 most important utensils for you <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoker\"><\/span>Smoker <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The most important first. You need a room for smoking. Since I assume that you do not have your own smokehouse, a smoker is best suited for this.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Wiener_Wurstchen-trocknen-1024x576.jpg\" alt=\"Wiener W\u00fcrstchen - trocknen\" class=\"wp-image-2680\"\/><\/figure>\n\n\n\n<p>In this you can <strong>smoke both hot and cold <\/strong>.<\/p>\n\n\n\n<p>The chamber holds the smoke inside, ensuring that the sausage can absorb the flavor very well.<\/p>\n\n\n\n<p>There are several types of smokers, which differ both in heating and construction.<\/p>\n\n\n\n<p>To smoke sausage, the best oven is one in which you can <strong>hang<\/strong> the <strong>sausage from the top<\/strong> <\/p>\n\n\n\n<p>I also recommend <strong>heating with gas<\/strong>, as it is easier to control than with fire.<\/p>\n\n\n\n<p>For cold smoking you need something else instead of gas heating, but I&#8217;ll get to that in a minute.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoking_flour_smoking_chips_or_economy_brandy\"><\/span>Smoking flour, smoking chips or economy brandy<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>In order for the smoke to develop in the oven, you need <strong>something that smokes<\/strong>. This can be smoker&#8217;s flour, smoker&#8217;s chips or economy brandy.<\/p>\n\n\n\n<p>Some people think there is THE BEST type of wood to smoke <em>(One wood for red meat and another for fish, etc.)<\/em><\/p>\n\n\n\n<p>Even though there are some differences in taste here, I personally wouldn&#8217;t put too much stock in the claims.<\/p>\n\n\n\n<p>The important thing is that you do not use resinous woods such as beech. Oak, Alder, Willow and Birch and good other hardwoods <em>(e.g. fruit and walnut woods<\/em>) are used.<\/p>\n\n\n\n<p>It is important that your incense only glows and <strong>does not <\/strong>start <strong>burning<\/strong>. If it does, the temperature will get out of control and the sausage can quickly taste burnt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"For_cold_smoking_cold_smoke_generator\"><\/span>For cold smoking: cold smoke generator<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Geraeucherte_bratwurst-Raeucherschnecke-1024x576.jpg\" alt=\"R\u00e4ucherschnecke\" class=\"wp-image-3052\"\/><\/figure>\n\n\n\n<p>If you want to cold smoke then you need a smoking device.<\/p>\n\n\n\n<p>It prevents all your smoking flour from burning at once or uncontrollably <\/p>\n\n\n\n<p>It ensures that <strong>a constant amount of smoke<\/strong> is emitted over a <strong>longer period of time<\/strong> and that the temperature remains the same.<\/p>\n\n\n\n<p>For this, you must stuff the smoking flour very tightly into the device so that there are no air holes <\/p>\n\n\n\n<p>Finally, I now have a few sausage recipes for smoking for you&#8230;.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"5_delicious_sausage_smoking_recipes\"><\/span>5 delicious sausage smoking recipes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoking_Vienna_sausages\"><\/span>Smoking Vienna sausages<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Wiener_Wurstchen-fertig-1024x576.jpg\" alt=\"Wiener W\u00fcrstchen - fertig\" class=\"wp-image-2674\"\/><\/figure>\n\n\n\n<p>Vienna sausages are known all over the world. They are also often called Frankfurters. <a href=\"https:\/\/wurstcircle.com\/recipes\/frankfurter\/\" data-type=\"post\" data-id=\"964\">Here<\/a> you can find my recipe. I used an old recipe by using only beef <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoking_Krakauer\"><\/span>Smoking Krakauer<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Krakauer-fertig-1024x576.jpg\" alt=\"Krakauer - fertig\" class=\"wp-image-2812\"\/><\/figure>\n\n\n\n<p><a href=\"https:\/\/wurstcircle.com\/recipes\/krakauer\/\" data-type=\"post\" data-id=\"1024\">Here <\/a>I show you how to make Krakauer yourself. They are easy to prepare and taste just heavenly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Smoked_bratwurst\"><\/span>Smoked bratwurst<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Geraeucherte_bratwurst-fertig-1024x576.jpg\" alt=\"ger\u00e4ucherte bratwurst\" class=\"wp-image-3053\"\/><\/figure>\n\n\n\n<p>You like smoked bratwurst? Then you can <a href=\"https:\/\/wurstcircle.com\/recipes\/smoked-bratwurst\/\" data-type=\"post\" data-id=\"1043\">find my recipe here.<\/a> The preparation is super easy and they taste just heavenly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pfefferbeisser_cold_smoked\"><\/span>Pfefferbeisser cold smoked<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Pfefferbeisser-fertig-1024x576.jpg\" alt=\"Pfefferbei\u00dfer-fertig\" class=\"wp-image-3991\"\/><\/figure>\n\n\n\n<p>Here you can find the pepper bites <a href=\"https:\/\/wurstcircle.com\/recipes\/pfefferbeisser\/\" data-type=\"post\" data-id=\"1563\">recipe<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cabanossi_hot_smoked\"><\/span>Cabanossi hot smoked<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/10\/Cabanossi-fertig-1024x576.jpg\" alt=\"Cabanossi-fertig\" class=\"wp-image-4874\"\/><\/figure>\n\n\n\n<p>Click here for the <a href=\"https:\/\/wurstcircle.com\/recipes\/cabanossi\/\" data-type=\"post\" data-id=\"2257\">Cabanossi recipe<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"100_more_sausage_recipes\"><\/span>100+ more sausage recipes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p> You can find over 100 more <a href=\"https:\/\/wurstcircle.com\/sausage-recipes\/\" data-type=\"URL\" data-id=\"https:\/\/wurstcircle.com\/sausage-recipes\/\">sausage recipes here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this article you will find everything about smoking sausages. I show you which smoking variants there are, how they work, what equipment you need and which sausages are suitable for smoking At the end I have a few recipes for you. I hope you enjoy reading through them! The different smoking methods There are [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3446,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/3437"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=3437"}],"version-history":[{"count":2,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/3437\/revisions"}],"predecessor-version":[{"id":3557,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/pages\/3437\/revisions\/3557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/3446"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=3437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}