How to Smoke Sausage

Slicing into freshly smoked sausage for an incredible versatile main course or weekly meal prep ingredient.

Savory, smoky, and juicy are just a few words that describe smoked-at-home sausage. It makes an ideal addition to pasta, casseroles, and stews. So smoke extra for the freezer because these guys are great make-ahead and weekly meal-prep ingredients.

Course Main

Cuisine American, European

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 230kcal

Author Imma

Ingredients

1-2 pounds (450-900g) uncooked sausage (any variety)

Instructions

Preheat your smoker to 225-250°F (110-120°C).
Score the sausage if desired. I didn't score mine because it was too soft, but we did poke a few holes in them so they wouldn't split.
Place the sausage directly on the smoker grates, leaving enough space between them for air circulation.
Fill a metal pan with water and put it on the lower rack of the smoker to keep things moist.
Close the lid and smoke for about 1½-2½ hours, flipping occasionally. When the internal temperature reaches a safe 160°F (70°C) for pork and beef or 165°F (75°C) for turkey and chicken, it's ready.
Remove the sausage, let it rest for a few minutes, and serve on buns, baguettes, or as an entree with mashed potatoes and a salad. Enjoy!

Notes

Oak, apple, cherry, or a mixed blend of woods delivers delicious smoked sausage. Add a little hickory to the mix for BBQ vibes, but go easy on it so it doesn't overpower the flavors of the meat.
Poke small holes in the casing before smoking so the steam can escape and minimize the chance of splitting.
To smoke on a gas grill, make an aluminum foil pack or smoke box and fill it with 2 cups of dry wood chips, and poke a few holes in the top. Light one burner and put the wood chip package directly over it. Place the sausage on the unlit side, and close the lid to keep it at 225-250°F (110-120°C). It usually takes 1½-2½ hours.
Please keep in mind that the nutritional data is approximate and can vary greatly depending on the ingredients used in the recipe.

Nutrition