Make four to six-inch links out of the sausage.
Start the grill, whether it is gas or charcoal. Set the heat on your gas grill to medium-low. Give your gas grill five minutes or so to warm up. The interior temperature of your charcoal barbecue should be around 275 degrees Fahrenheit.
Grill the sausages. To ensure that the sausages are cooked evenly, flip them regularly using a spatula or pair of tongs.
The sausages should be grilled for ten to twelve minutes, or until they are browned on both sides. Take away and relish.
Using a Conecuh sausage smoker
Detailed instructions for smoking Conecuh sausage are provided here. Start by setting up your smoker and making sure it is operating at 225 degrees. Find some hickory chips and soak them in water once your smoker is operating at a constant 225 degrees.
Generally speaking, cook or smoke sausage. Smoke for 3 1/2 hours at 225 degrees Fahrenheit (110 degrees Celsius) or until the internal temperature reaches 165 to 170 degrees Fahrenheit (74 degrees C).
How long should a fully cooked sausage be grilled?
The internal temperature of sausage should constantly be raised to 165 degrees Fahrenheit. An excellent sign that the sausage is done is when its natural juices leak through the casing.
First option: smoke it In a BBQ pit, start a wood fire. Keep the heat between 200 and 250 degrees Fahrenheit while cooking, and turn the sausage numerous times to promote even smoking. The Fully Smoked sausage should be heated for 30-45 minutes to 165°F. For 1 1/2 to 2 hours, smoke the fresh (raw) sausage to a temperature of 165°F.
Technique 2: Grill it Always use indirect heat while grilling sausage. Place the sausage on the other side of the grill after building the coals on the first. Cook the sausage on the side farthest from the heat if using a gas grill. Cook sausage at 300 to 350 degrees Fahrenheit, flipping it once while it’s cooking. Grill fully smoked sausage for 15 to 20 minutes, or until it reaches 165°F. Fresh (raw) sausage needs to be grilled for 40–50 minutes or until it reaches 165°F. If the heat is lowered as requested, the cooking time will need to be prolonged.
Third approach: saute it 2 tablespoons of oil and sausage links are heated in a skillet over medium heat. To achieve consistent cooking, turn many times. When the internal temperature of the sausage hits 165°F, it is finished. They will have clear juices, a taught casing, and be plump.
Is cooking of Conecuh sausage required?
After cutting open a packet of Conecuh Original Sausage, the aroma of hickory smoke rises to your nose.
The inch-thick, brilliant red pepper flakes on the pork links give them the perfect amount of heat. Conecuh sausage only needs to be cooked for a little period of time on the grill or stovetop since it is cut into precise rounds that maintain their size when rendered in a cast iron skillet.
Then, Alabama’s favorite sausage will add flavor to a pot of beans that is simmering, get scrambled with eggs, or just take center stage on a dinner dish. It can be “chunked” over hash-brown potato slivers that have been griddle-cooked, added to pizza, wrapped in a bun, or used in place of cracklings in a cornbread pan.
Evergreen, Alabama’s smoked sausage is revered by home cooks and restaurant chefs alike and is so well-known that it has its own Facebook fan group. In addition to being supplied nationwide through Amazon, Walmart, Sam’s Club, and Costco, it may also be found in grocers and markets throughout Alabama and its bordering states.
One of Alabama’s top culinary ambassadors is Conecuh Sausage. Use Conecuh sausage if you can, according to Atlanta chef and former “Top Chef” contestant Kevin Gillespie, while sharing his recipe for choncho snacks (pigs in a blanket) with publications like “Garden and Gun.”
David Webb, a Conecuh Sausage fanatic, has been throwing packages of the smoked links from a parade float during Mobile’s Mardi Gras for numerous years.
In his “Hot and Hot Fish Club Cookbook,” James Beard-winning chef Chris Hastings pays tribute with a recipe for Chicken and Conecuh Sausage Gumbo. The cassoulet, gumbo, and rice dishes like low-country purloo at Hot & Hot restaurant continue to feature the sausage on a regular basis.
It’s the only sausage we purchase, claims Hastings. “I like how it feels. The fat ratio is excellent; I adore it. It is adaptable. The flavor is excellently smoky. It is simply very delicious.”
Conecuh Sausage has been used in inventive ways by restaurants all around Alabama. It is combined with pimento cheese at Central Mesa in Tuscaloosa, and the mixture is then wrapped in dough to make empanadas. In Mobile and Bayou LaBatre, the Sugar Rush Donut Company even serves it between two half of a doughnut. The sausage can be found in a number of breakfast items at the Milo’s Hamburgers chain.
Since 1940, the Sessions family has produced sausage in Evergreen, Conecuh County’s county seat. Beginning in 1947 as a custom meat processing plant and cold storage locker, the company quickly gained notoriety for its hickory-smoked links made by Henry Sessions. Conecuh Sausage continues to use his original formula.
The business relocated to its current location at Interstate 65’s Exit 96 in 1986. In 2012, the plant was enlarged to accommodate the rising demand. Families traveling from the Yellowhammer State to Florida frequently pause at Conecuh Sausage’s gift shop. The Conecuh Sausage Festival has been honoring the product for almost 20 years.
Conecuh also makes spicier varieties in the “Cracked Black Pepper,” “Hot and Spicy,” and “Cajun” tastes, in addition to the “Original” variety. MSG, nitrates, and nitrites are not included in minimally processed “All Natural” food. The business also smokes hot dogs, bacon, turkey, and ham.
Unable to come up with recipes? Visit the Conecuh Sausage Fan Club page on Facebook to see the recipes. You won’t be left in the dark about the business itself either. On its website, you can find recipes for more than two dozen savory treats.
At what temperature should Conecuh sausage be baked?
I put canola oil on a nonstick baking sheet and preheated a normal oven to 350 degrees Fahrenheit to bake the sausages. The goal of cooking my smoked sausage is to totally heat it through and provide that desired crispiness as it was already fully cooked when it came in the package.
How hot should you grill sausage?
Grill sausages until the interior temperature reaches 160 degrees at medium heat (350 degrees Fahrenheit). It will take about 20 minutes to complete, 10 minutes for each side. Pre-cooking the sausage will cut down on cooking time.
What kind of sausage is the best to grill?
Here is our list of the Top 10 Grillable Sausages. All are fresh sausages (see above), and they all need to be fully cooked before eating.
The hotdog ranks first among American culinary preferences. Hot dogs come in a variety of flavors, including all-beef, beef and pork, Lite, chicken, and vegetarian. Ashworth Drugs in the heart of Cary sells red hotdogs, which are popular in the South.
Italian sausage is a perennial favorite for grilling in the spring, right after hot dogs. The most popular types are Sweet (often with fennel and garlic) and Hot (adds a kick of fire with some crushed red pepper flakes).
Brats or bratwurst are sausages made in the German way. They are constructed from beef, pork, and veal. Some recipes incorporate flavors like marjoram or a hint of white white. There are more than 40 different varieties of bratwurst in Germany.
Grill them face down after cutting them lengthwise. Slice, then combine with pierogies.
Another sausage from Germany is knockwurst. It resembles a large hot dog in some ways, but the garlic flavor is stronger.
Similar to kielbasa, Hong Chang is a common European-style sausage in northern China. It is available in Cary at Grand Asia and SMart and is suitable for grilling.
In Korea, soondae, sometimes known as sundae, is a common street snack. There are numerous variations, such as blood, fish, and soybean sausages. Serve it with your preferred hot sauce or with the hot and sour Korean condiment gochujang.
North African sausages prepared from veal, mutton, or beef are known as “merguez.” Cumin, chili peppers, and the chili paste harissa are used to flavor it.
Merguez is a delicious grilling sausage that is well-liked in France and the Mediterranean region.
Bangers has come to mean any English tubed meat because the British love their sausages.
However, the British actually have a great tradition of sausages, including Blood Sausage, Yorkshire (flavored with mace and nutmeg), and Lincolnshire (flavored with sage).
Serve bangers with mashed potatoes (“Bangers & Mash”), a nice English pub mustard, and a dark beer or stout.
White sausage known as weisswurst is produced from veal and pork. Weisswurst is difficult to get in the United States; Vienna Sausages are similar to a Weisswurst cocktail frank.
I once ate a White Hot Dog while watching the Milwaukee Brewers play. A sweet relish was provided with the mild sausage.
Look for some sausage produced from wild game, such as venison, duck, or geese, if you really want to take the celebration to the next level. The best option for you might be a speciality butcher shop.
Why is Conecuh sausage unique?
In our small Alabama town of Evergreen, our family-run company first opened its doors. Despite our expansion over the past 70 years, we haven’t wavered in our dedication to making the best hickory smoked sausage. We continue to use only the best meats possible, season them with a proprietary blend of seasonings, then smoke them over a clean hickory fire. The end result is that distinctive Conecuh flavor that will draw you back repeatedly.
Our gift shop is open from Monday through Saturday from 7 AM to 5 PM. Sundays are a day off for us.
Our business hours are 7:30 AM to 4:45 PM Monday through Thursday and 7:30 AM to 3:45 PM on Friday.
At 200 Industrial Park, Evergreen, AL 36401, just off I-65 at Exit 96, near McDonald’s, you may find us.
Conecuh sausage has been processed.
Conecuh Hickory Smoked Sausage is considered to have a high water footprint, a moderate carbon footprint, and low nutritional value.
What’s the composition of Conecuh sausage?
The county where the sausage is made, Conecuh, is also known as the “country of [sugar] cane” in Creek Indian language. With permission from Conecuh Sausage.
Fall Saturdays are filled with the smells of grills being fired as the dawn light meets tailgating tents and the ground crackles beneath your feet. Those barbecues will be loaded with a variety of meats and vegetables throughout the course of the day, but links of the renowned regional sausage Conecuh will unavoidably be included.
A yearly tradition in Evergreen, Conecuh Sausage is named for the county in southern Alabama where it is produced. It is especially popular during sporting events. The sausage industry has been around since 1947, which is a very long time. In fact, it began in an era when residents lacked access to refrigeration, thus the business provided cold storage so that individuals could preserve their own fruits, vegetables, and meats.
In order to provide locals with a place to bring their pigs and cattle, have them butchered, and preserve their meat (together with their garden harvests) in a rentable cold locker, WWII veteran Henry Sessions founded what was then known as Sessions Quick Freeze.
Sessions created a recipe for hickory-smoked pork sausage at the same time, which ultimately helped his business become well-known. As word spread, the demand for the wonderful sausage made by the Sessions family increased to the point that the family was killing 250 hogs each week. The family-run business didn’t start concentrating on production until 1986, when it converted its facility to make a limited number of premium pork sausages.
The sausages, which come in six varieties, are produced with natural hog or sheep casings and hickory-fire smoked. Although the spice mixture is proprietary, all of the sausages are sodium- and gluten-free. Hickory smoked, their all-natural original smoked sausage, Spicy & Hot, and Cajun flavor (think gumbo!) are a few of the sausage variations offered.
Conecuh Sausage Company currently runs out of a cutting-edge production building that was finished in 2014 and boosts production speed and capacity. The 100-employee business is run by John Crum Sessions, a son of Sessions, and John Henry Sessions, a grandson. It makes 35,000 to 40,000 pounds of sausage per week.
Conecuh can be found all across the South, as well as in Colorado to the west and Wisconsin to the north. Its widespread availability demonstrates that, despite disagreements over “Roll Tide” or “War Eagle,” people can all agree that Conecuh sausages have a darn nice flavor when grilled.
Conecuh Sausage can be purchased on the company’s website or in regional Southern grocers like Piggly Wiggly and Kroger.