Italian sausage

[Miles]

Good day,
I have the brisket, pork butt, ribs and chilli planned for Super Bowl, but I also have an Italian sausage coil that needs to be cooked. It's about 12 inches in dia, I don't know how long it would be if uncoiled. I don't even know if it's pork, just assuming. How would I cook this thing? I'll have the smoker going for 12-13 hours at 225 to get the other meat done. Any idea of how long to put one of these on? Or is sausage a grill meat?

[SmokinFF]

There's a chance it may just need to be heated up. Throw it on the cooker and check internal temp.

[Puff]

Being Italian, I should know this. But, is it pinkish in color? Then it is not cooked, more than likley it is pork, and if it's 1/2" diameter, it is usually grilled nicely at lower temp, if it's the 1 1/4" that has a tendency to displace some fat and cause more flare ups in the grill and it then burns quickly. So cook in the oven for half an hour, then grill it for a few minutes to crisp up the outer skin a touch, again watch for fat flare ups.

For a nice sandwich ...place it on a bed of red peppers and some sliced onions for 30-40 minutes at 350 in the oven. Maybe a dash of water if it's drying out . Grab a nice roll, stuff it with the cooked pepper and onion and a chunk of sausage. Fugghedaboutit....as they say on the Sopranos

[Pete Mazz]

I cook mine in the oven at 400 degrees in a shallow baking pan after coating the sausage in oil to get the skin crisp. They'll need to be flipped once to get even browning. Maybe 20 minutes a side. Like Puff said, peppers and onions and a touch of tomato paste..... To die for.

[Miles]

Man, that sounds good, thank you.
I just looked at it again. The sausage is about 1"or so in dia and has two large skewers through it to hold it in a coil The lable says to heat untill the internal temp is 160 deg. so I'm assuming it's raw.
I'm definitly going to try with the peppers and onion.
I didn't like sausage much when young, but now that i'm older my tastes and mind have opened.
Thanks again

[Rodcrafter]

I like to saute the onions and peppers in some olive oil in a pan over a burner. But the sausage, I like to cook in the smoker so I can get some smoke on them. I like the hot and fast method too with a thin coat of olive oil.

[Puff]

When I was a kid, I would gag at the smell of it cooking. But like Pete mentioned, it's damn good eatin'.