Sausages for a Dummy (me)

[HuntAway]

I'm thinking of getting into making sausages. I'll be the first to admit that I don't know dirt about it and I have a few questions questions.
1. Smoked sausage. Is that like pepperoni, salami, summer sausage and the like? Ready to eat stuff that goes on a sandwich?
2. Fresh sausage. Is that like knatwurst, honey garlic, mild Italian and the like that you BBQ before eating.
3. Smokers. I know you use them for smoking sausages, but can they be used for doing steaks, roasts or chickenlike a BBQ?

Thanks,

HuntAway

[Big Guy01]

There are three main types of sausage, fresh,semi dried and dried.
fresh sausage are not cooked . brats etc.
semi dried are smoked around 150-200Fthen dried or cooked to around 150-160F EG. summer sausage, Kielbasa
dried are not cooked possibly cold smoked@ less than 100F thendried, EG. pepperoni, landjaeger

depending on the size of your smoker you could smoke hams, chicken, beer roasts and just about anything
smoking sausage needs careful temp control so go with propane or electric

[HuntAway]

Thanka BG.

cooked to around 150-160F EG.
What does EG mean?

After smoking hams or chicken are they good to eat or do they require more cooking?

I see that Bass Pro has the smoker you PM'd me about.

[Big Guy01]

EG --for example

The very first ster is to get a good book on sausage making, then read it a few times.
I would suggest "great sausage making recipies" I think the author is Rytek Cutas or something like that

[spudrow]

I agree. Get that book. I have been making sausages for over 20 years and his book has really helped me. Good luck. It's time consuming but you should really enjoy it, especially when you get compliments.

Spudrow from Mo

[HuntAway]

Just ordered it.The piggies better git a runnin.