How to smoke sausage

You need to know how to smoke sausage if you want to consider yourself an accomplished home sausage chef.

Like most other things in sausage making, the procedure isn’t that tough but.

. there are some general rules that you need to follow if you want to turn out the best sausage possible.

The most important rule of all is:

Rule Number One

  • If you plan to smoke your sausage you must use a Cure Some folks may try to tell you different, but take my advice and ignore them. If you smoke uncured sausage you create the very real risk of encouraging the development of botulism (nasty stuff). It’s easy to avoid, so don’t take the chance.

The rest of sausage smoking can be broken down into several easy steps.

Click on these links to get full instruction.

  • For how to prepare the sausage for the smoker, Click Here .
  • For techniques to apply the smoke, Click Here .
  • To learn how to handle the sausage once the smoking is done, Click Here .

It’s also really useful to have a bit of knowledge about different kinds of wood you can use to produce your smoke.

The wood species you choose can make a big difference in the taste of your final product.

Once you have a good grasp of the basics of how to use your smoker, there is a whole new world of great sausage recipes that opens up for you.

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Everyone loves to smoke their sausages, but not a lot of people can do it properly.

Often, it ends up burnt and dry. And if you’re not careful, you could end up dehydrating the sausages on the smoker, which will only make it taste bad.

Just like the smoked salmon, it should be noted that it’s best to infuse the smoke flavor to the sausage while the meat is still raw.

Usually, the meat starts cooking at 120 degrees, so the process of how to smoke sausage right here

How to Smoke Sausage

Easy simple step smoking sausage you can follow up

  1. Light up
    Light up your coals and wait until the coals ready then put it in the grill. You were going to use low heat keep the temp 250-275°F for a charcoal grill. If you use gas or pellet grill start your fire up and set the temp to 250°-275°F range.
    Pro tip: The important thing to smoke sausage is the temp control. If you want to increase the temp, you can open the damper wide and maybe use the vent at the bottom of the grill. If you’re going to decrease, you can close the damper or vent.
  2. Prepare the smoker
    Put the charcoal one side of the grill. Add some wood chunk or chip to add the flavor you would like. Add the water pan to improve the moist(optional) then put the grate. The smoker ready to go.
  3. Cooking Sausage
    Throw the sausage in the grill with an indirect method and close the lid, make sure that the damper open to let air flow through the grill. Cook it for 45 Mins then open the cover and flip the sausage close the lid and continues to cook it for about 30 Mins then check the internal temp of sausage if reach at 165°F it is done take the sausage off the grill if not continues to cook it until it reaches desirable temp.

How to Cold Smoke Sausage

  1. Prepare your sausage
    Grind the meat with a proper plate add your seasoning if you don’t have one, so let add seasoning with garlic, paprika,ground black pepper, tenderquick(curing salt), and little of the water then mix them well then casing it and let them rest in the fridge at least 24 hours.
  2. Cold smoking sausage
    Hang them in the smoker and let start to cold smoke sausage below 80°F for at least 4 hours or more. Toss some wood flavor you would like.
    Pro tip: If you don’t cured sausage properly don’t smoke it more than 4 hours will issue with botulism.
  3. Finally, enjoy
    After cold smoke, Start temp up to 140-150°F cook the sausage about 2 hours then check the internal temp. Then you can boost up the temp to 250°F to reach desirable temp(165°F) then take off from the grill. Done

Tips for Cold Smoking

Here are the things you need to keep in mind when cold smoking sausage:

  • The period of times will matter because the longer you cold smoke the sausage, the more intense its smoky flavor will turn out to be.
  • The temperature of the smoking chamber must be kept as low as possible.

Others would prefer to hang their sausages in a rod on top of a smoking cabinet. Hanging the sausage is necessary so they won’t end up touching each other during the process. Take note that in order to minimize the impact of marks, turn your sausages now and then.

When the sausage is hanging, the next thing that you need to do is to ensure that the casings are dried. To do this, open all of the vents of your smoking cabinet and provide airflow using a fan. This could take a couple of hours. Once it’s dry, you can start cold smoking the sausage.

To cold smoke the sausage, you will need to prepare the following:

  • Airflow
  • Cold smoke generator
  • Food chamber where you can place the sausage

Barbecue sausage is easy to make, while still boasting that unmistakable wood and smoke flavor. Find out everything you need to know with our full guide, including best woods, times and temperatures, and step-by-step recipe. Here’s how to smoke sausage.

How to smoke sausage

Barbecue smoking is the best way to cook meat. Nothing compares when it comes to infusing your food with the rich and natural flavors of wood and smoke. The best news is that it’s easy to do at home and, with a little patience, anyone can do it.

Sausage is often neglected in favor of competition meats like brisket or ribs, but today I’m going to show you why it deserves its place at the BBQ dinner table.

Smoked sausage follows a similar approach to other classic barbecue meats. What makes it a great beginner meat is that it doesn’t need a lot of preparation before smoking.

Let’s take a look at what to buy, how to prep, and how to smoke it.

How to smoke sausage

What’s the best sausage to smoke?

There’s good news, pork fans. Almost all types of sausage can be smoked. Different butchers across the world continue to come up with different types of sausage, experimenting with different meat varieties and ingredients to stuff into casings. Some of the best sausages used for smoking today are:

  • Chorizo
  • Breakfast sausage
  • Boerewors
  • Weisswurst
  • Bratwurst (check out our smoked brats recipe)
  • Italian sausage
  • Boudin blanc
  • Kishka

For the best results, try to pick meat that hasn’t been pre-cooked. Kielbasa and hot dogs are good exceptions though, and can actually be improved with a touch of a smokey layer on them.

How long to smoke for

Smoking time will depend on the type of meat you’ve chosen, as well as its size and thickness. For example, Italian sausages will need about three hours to be adequately smoked. Meanwhile, turkey and chicken sausages take a little less time. On average it will take between 1 and a half to 3 hours. Just make sure to turn them roughly every 45 minutes.

Smoking temperature

The ideal temperature to smoke sausage at is between 200 and 250 degrees Fahrenheit (93 – 121°C). Within this range you can smoke it for up to 3 hours. For this reason, I go for the standard 225°F temperature that we apply to most smoked meats.

If you want to smoke it in less time, you can ramp up the temperature to about 300°F (149°C). The trick is to keep checking the internal temperature of the sausage.

The most important thing to keep in mind is internal temperature. Use a smoker thermometer to monitor the progress of your sausage and this will remove the need to cut it open.

Aim for an internal temperature of 160-165°F (71-74°C). The sausage will be cooked and good to heat, so you can remove it from the smoker and serve up.

Best wood for smoking sausage

One of the reasons why we love smoked food is because it has a unique flavor that you just can not get from a regular stove or oven. The fumes are delicately infused into the food, sending your taste buds on a trip that is well worth the wait. Smoking sausage is no different.

The wood you use makes all the difference. Instead of throwing on any chunk of wood you can get your hands on, you need to choose the best wood for the job.

The best woods to use for smoking sausage are cherry, hickory, and apple. Which of these you go for should be determined by the intensity you want the meat to have. For example, hickory is especially pungent, while apple wood is more mild and slightly sweet.

In this recipe, I’m using apple wood. Its delicate and fruit notes match well with almost all types of pork, making it a great base wood to use for almost all types of sausage. If you’d like something that’s still sweet but has a bit more punch to it, try pecan.

How to smoke sausage

Start by firing up your smoker. We are aiming for a temperature of 225°F (107°C). If you’re using a charcoal smoker, this can take up to about 30 minutes. If you are using your grill, make sure that you set it up for 2-zone cooking so that you can use indirect cooking.

The following steps will depend on the type of smoker that you have, but most apply generally. Fill a water pan and place it on the racks near (but not touching) the meat. If you don’t have a water pan, you can use a bowl. The next step is to put the sausage on the rack. Make sure that there is some distance between each piece, as well as the water pan. It’s essential to make sure that none of them are touching each other.

Depending on the size of your smoker, you may be able to have more than one rack of sausages in there. Once all the racks are in, close the smoker and allow the magic to happen. Make sure to turn the sausages over every 45 minutes or so.

If you are using a regular grill, set it up for 2-zone cooking by placing your lit coals to one side underneath the grate. Once you are at 225°F, place the sausages on the grates on the other side of the grill. Add a couple of chunks of apple wood to the coals to impart a bit more flavor.

Make sure that both your intake and exhaust vents are wide open to start with, and then move them to half shut while cooking. This should manage airflow and heat well, but might need a little bit of tweaking as you go for the best results. This can take a bit of practice, but make sure you use your smoker thermometer as a guide.

The sausages should be ready in about 2 to 3 hours.

How to store leftover smoked sausage

After all that sausage, you probably have a lot left over. The good news is that it’s easy to store safely, and will have good enough longevity to stay fresh and edible for some time.

The best way to store it is to vacuum seal it. This does involve getting a vacuum sealer, but if you’re planning on getting into meat smoking then it’s one of the best investments you can make (I have this one from Amazon). Simply allow the meat to cool after smoking before vacuum sealing it and storing in the refrigerator. Ensure that it’s completely airtight and that no moisture can get into the seal.

Other tips:

Only use cold or chilled sausage. Smoke is attracted to cold surfaces, so cooking from chilled gives you the best chances of achieving a beautifully smokey taste.

Try finishing with a sear. If you like those iconic grill marks on your sausage, simply ramp up your grill to a sear. Once your sausages have hit 160°F, move them from the smoker to the grill and sear them for 30-60 seconds on each side.

Use a charcoal chimney. If you are new to barbecue, one of the biggest challenges you might face is learning the best and easiest way to light your coals. It’s a frustrating part of BBQ, but one of the best ways to do is by using a charcoal chimney. These little contraptions pack all your coals into one small container, restricting air exposure and making them easy to light. A charcoal chimney is one of the smartest investments you can make today (plus, they’re not expensive!)

Follow our Tips & Tricks

So you’ve mixed your meat with your Backwoods Seasonings and stuffed your casings, here is everything you need to start smoking your own sausages!

Drying the Sausage

You can achieve the drying by placing the sausage in your smokehouse with the damper open at about 140-150° for one hour

Top 5 Reasons for Drying Sausage:

  1. Drying the sausage brings all the sausages to about the same temperature for an even smoke color.
  2. Drying conditions the surface of the sausage to ready it to accept smoke
  3. Drying causes a “skin” to form on the outside surface of the sausage.
  4. Drying gives the collagen casing strength to hold up during cooking.
  5. Drying also attaches the casing to the sausage so as to avoid forming a fat layer between the sausage and the casing.

Smoking the Sausage

Smoking can be achieved by placing a pan of sawdust/chips in the smoker on the burner. The sawdust/chips must be soaked in water at least one hour. Soak in half the volume of water that you have sawdust/chips. (4 cups sawdust/2 cups water) Heat the smoker to approximately 170⁰ to ignite the sawdust/chips to achieve smoke. Close the damper to half open at this point.

How to smoke sausage

Cooking the Sausage

As the sawdust/chips burn, the water will evaporate and a dry heat will set in. The dry smoke will set the smoke in the sausage. After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage. High humidity will cook the sausage very quickly as well as tenderize the casings; especially natural casings. High humidity also helps to cook the sausage without drying it out too much. Cook sausage until the internal temperature of 165⁰ is reached.

Cooling After Smoking

Proper cooling is important for the safety of the product as well as the desired look of the finished product. Remove the sausage from the smoker and place in cold water to stop the cooking process. The cold water will start the sausage cooling and keep the casing tender. After cooling in the water bath place the sausage in the refrigerator. If the product will not be consumed within 2 weeks, properly wrap and put in the freezer.

A little time and patience can give excellent results.

Need More Information About Sausage Making?

Still deciding which Casings to use for your sausage? Download our handy chart on Choosing the Perfect Casing .
Need more information on Casings and why to use them? Learn more about Sausage Casings here.
Make Homemade Sausage Learn How to Make Your Own Sausage
Need help troubleshooting problems with Casings? View Troubleshooting Casings here.

Get the Links Dry

Smoking sausage is a process. Learn and follow the individual steps and your sausage will turn out great every time.

    Before starting the process though, we need to be reminded of our cardinal rule: Never smoke sausage without using a cure!

It’s important to remember when smoking sausage that we tend to “eat with our eyes” as well as our mouths. Good looking sausage will always “taste” better than a less visually appealing product and .

. The only way to get a nice, brown smoked sausage is to make sure that the links have been properly and thoroughly dried to the touch before you introduce them to the smoke.

There are 2 ways you can dry your sausage. Each works well, depending on conditions and your equipment.

There is no reason you can’t air dry your sausage before taking it to the smoker, as long as the humidity isn’t too high. The steps are straight forward:

    Gather your linked sausage into easily handled bunches. I find 3 to 4 links to work best.

Hang your links from smoke house sticks or place them on racks.

Put the hanging or racked sausage in an area that allows good air circulation all around them, and let them rest until they have dried to the touch.

That’s the whole process. It’s a simple but important part of smoking sausage and sausage making in general.

    There is no set time to produce a well dried link. Conditions like humidity and room temperature will vary, and so will your drying time.

You can speed up the drying process by increasing the air circulation. A common household fan (set on a low speed) works well for this.

  • Whether hanging or resting on racks, make sure there is plenty of room between your links. If the air can’t circulate well, your sausage will have damp areas that will show up as white splotches or spots after the smoking is done.
  • Drying in the Sausage Smoker

    This is a method I often use. It takes a little less time than air drying, and once the links are dried to the touch, I just need to increase the smoker temperature and add the wood chips.

    1. Prepare the sausage links the same as for air drying, whether on racks or smoking sticks.
    2. Put the links into the smoker, and adjust the temperature to No More Than 100 Degrees F.
    3. Open your smoker dampers all the way and/or leave the door of your smoker open slightly. The moisture needs somewhere to escape.
    4. Leave the sausage in the smoker with vents and door ajar until it is dry to the touch. Check it often, and be sure to check more than one link for dryness.

    • If you try to dry at too high a temperature, the links will sweat (and never get dry) and the casing may become tough. Keep it between 90 and 100 degrees F. at most.
    • If you aren’t able to regulate your smoker at the necessary low temperatures, elect to air dry instead.
    • If you desire a really dark, mahogany brown product, you can try adding paprika to the sausage recipe at the rate of about 1-2 tablespoons per 5 lbs of meat. This will not take the place of drying the sausage links. It will just enhance the color even more.

    OK, now that you have your sausage links nice and dry to the touch, it’s time to actually apply the smoke.

    Smoking temperature is kept at 225 to 250 degrees Fahrenheit. Smoke sausage for about 3 hours turning them every 45 minutes. After that time it is ready to eat.

    How Long Does it Take to Smoke Sausage? – Smoker Cooking

    how long to smoke chicken sausage

    Smoking temperature is kept at 225 to 250 degrees Fahrenheit. Smoke sausage for about 3 hours turning them every 45 minutes.

    How Long Does it Take to Smoke Sausage? – Smoker Cooking

    Search for: how long to smoke chicken sausage

    how long to smoke a sausage fatty

    Roll up the sausage around the filling. Seal and form into a tight log. Season the outside with the BBQ rub. Smoke the fatty until the internal temperature reaches 155ºF, about 90-120 minutes.

    Cooking With Fire: Sausage Fatty | KMUW › post › cooking-fire-sausage-fatty › post › cooking-fire-sausage-fatty

    Search for: how long to smoke a sausage fatty

    how long to smoke kielbasa sausage

    The kielbasa needs to smoke in the smoker for four hours. Each hour increase the temperature 20F. So hour one is 130F, hour 2 is 150F, hour 3 is 170F and hour 4 is 190F. After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F.

    Classic Smoked Kielbasa Recipe – made in the Bradley Smoker

    Search for: how long to smoke kielbasa sausage

    how long to deep fry smoked sausage

    Put sausage in eggs and then in bread crumb mixture making sure to completely cover sausage. Heat oil and deep fry for 4-5 minutes or until cooked through.

    Deep Fried Sausage – BigOven › recipe › deep-fried-sausage › recipe › deep-fried-sausage

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    how long to smoke bratwurst sausage

    Bratwurst (brats) can be purchased either raw or precooked. Either way, they will be at their best when cooked slowly to 155 degrees. In a 225 degree smoker it will take around 2 hours to reach this point.

    Learn How to Smoke Bratwurst That’ll Drip Juice Down Your Arms!

    Search for: how long to smoke bratwurst sausage

    What temperature do you smoke sausage?

    How to Smoke Fresh Sausage. Prepare your smoker to a cooking temperature of 200-250°F. Smoke for 1½ -2 hours until 165°F, turning sausage several times to ensure even smoking.

    Can you over smoke sausage?

    Starting. Smoke the sausages for between 30-60 minutes and look on to ensure that they are moderately smoked – don’t over smoke.

    How do you smoke sausage?

    Preheat your smoker or grill (use a 2-zone or Indirect setup) to about 225°F. Put the sausages on indirect side, add wood to the heat right after the meat goes on, and smoke for only 30 to 60 minutes at the start while the meat is cold. Don’t over smoke.

    What’s the best type of sausage for smoking?

    I’ve had good luck smoking Italian sausages, bangers, bratwursts, boudin blanc, chorizo, kishka, weisswurst, and breakfast sausage. Usually I use sausages that are not pre-smoked, but Polies, kielbasa, and hot dogs, which are all smoked at the factory, usually taste better with a fresh coat of smoke.

    How do you know when smoked sausage is done?

    You can check whether your sausages are done by cutting into one at the center. If the meat is firm, it’s ready, but if it’s pink and runny, it needs more time. Slicing or butterflying the sausages can reduce cooking time.

    How long does it take to smoke sausage on a pellet grill?

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes. Place links directly on the grill grate and cook for 2-3 hours or until the internal temperature registers 155 degrees F.

    Do you have to hang sausage to smoke it?

    There is no reason you can’t air dry your sausage before taking it to the smoker, as long as the humidity isn’t too high. Put the hanging or racked sausage in an area that allows good air circulation all around them, and let them rest until they have dried to the touch.

    Do you need to cure sausage before smoking?

    Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.

    Can you smoke fresh sausage?

    How to Smoke Fresh Sausage. Prepare your smoker to a cooking temperature of 200-250°F. Smoke for 1½ -2 hours until 165°F, turning sausage several times to ensure even smoking.

    What is the best tasting sausage?

    The best supermarket sausages

    1. 1 WINNER: Tesco Red Leicester Cheese & Jalapeno Hot Dogs.
    2. 2 RUNNER-UP: Lidl Deluxe Caramelised Onion British Pork Sausages.
    3. 3 RUNNER-UP: M&S Chilli Cheese Posh Puppies.
    4. 4 RUNNER-UP: Aldi Specially Selected Moroccan Style Mini Pork Sausages.
    5. 5 Waitrose & Partners 6 Pork Sausages with Ale.

    Is smoked sausage cooked?

    Smoked Sausage Basics

    Smoked sausage is almost always fully cooked, and it can be eaten straight out of the package. Check the labeling – major brands in the United States such as Hillshire Farm state clearly on the label that the sausage is fully cooked.

    There are many smoked sausage recipes that can be made at home. Simple sausage recipes require only basic cooking skills and no special equipment.

    To make more complex sausages, the home cook will need to have sausage making equipment and supplies, and the specialized knowledge that ensures the finished meat is both good tasting and safe to eat.

    Sausages developed as a method of food preservation, and as a way to transform less appetizing parts of meat animals into tasty meat products.

    It’s surprising to know what people will eat when it’s been ground, seasoned and formed into links. and then maybe it’s better not to know!

    Cold smoked fresh sausages require refrigeration, and must be fully cooked before eating. Some sausages are cooked as they’re smoked, or after they’re smoked, and also require refrigeration. Since they’re fully cooked they can be eaten without reheating.

    Another type of sausage is the dry sausage. Cured, sometimes fermented, and often smoked, these keep well without refrigeration.

    Smoked Sausage Recipes and Information

    Andouille is a cold smoked sausage used as flavoring in many Cajun dishes. Used in jambalaya, red beans and gumbo, it adds great smokey aroma and flavor.

    This tasty little treat is made with sections of Polish sausage, wrapped with bacon and topped with a bit of brown sugar and seasonings before being smoked or grilled.

    Curious about the time it takes to smoke sausages, or the correct internal temperature a sausage needs to reach before it’s safe to eat? You’ll find the answers to your burning sausage questions right here!

    Brats are juicy, flavorful sausages that get a lot of character when cooked in the smoker. Learn the best way to smoke brats, so they’re cooked to perfection.

    If there is one thing that one of my boys attaches quickly to in the kitchen is eating. Just kidding, well, not really. He has always attached himself to assisting me in making homemade sausages. Let me say that making homemade sausage is not only fun, but it can get a bit messy. Grinding the meat, mixing it, and dabbling in casing, well, let’s just say not too many in the home kitchen get overly excited about it. I do, and so does my son, and that always makes for teachable moments, and a bit of bonding, and one can never go wrong with those.

    How to smoke sausage

    A couple of my favorite homemade sausages to make are a chicken feta sausage that my wife really loves, and a Thai sausage that has some great heat to it, however this time I wanted to make a polish style sausage, and put them on the smoker. These sausages were dynamite, and let’s just say my son who loves sausages gave the homemade smoked sausage a thumbs up.

    Let’s get started.

    • 5 lbs of boneless pork shoulder, cut into large cubes
    • 1 tsp mustard seeds, lightly crushed
    • 2 tbsp granulated garlic
    • 1 tbsp cracked black pepper
    • 1 tbsp dried marjoram
    • 1 tsp pink salt for curing
    • 1 cup of ice water
    • hog casings, soaked and cleaned in cold water
    • sausage stuffer
    • 2 cups apple wood chips, soaked in water for 1 hour

    Begin by grinding your meat. I use a KitchenAid with the grinding accessory for this job. It works well. Let the meat fall into a large mixing bowl.

    Mix all of the seasonings, and set aside.

    When the meat is ground, sprinkle the seasoning over the meat, pour in the ice cold water, and get in there with your hands, working quickly, and make sure everything is mixed and incorporated.

    How to smoke sausage

    Add the casing to your sausage stuffer. Again, I use my KitchenAid for this and it works well. Work in small batches and begin stuffing the sausage, making sure they are not too tight or the casing might burst. This is where two people, in my opinion, really helps. Continue stuffing until all of the meat is stuffed into the casing. Give a bit more slack on the end of the casing, then tie the end into a knot.

    Now determine the length you want for each link, and gently press into the casing and begin to twist. Continue to twist a couple of times. Repeat for each link.

    When you are ready, slice in the middle of the twisted casing to remove a link.

    Feel free to vacuum seal what you will not use so that you can use the sausage in the future. It’s five pounds of sausage, so it should go a long way unless you are having a party that same day.

    Next, prepare your smoker. If you do not want to add smoke to the sausage, these are now perfectly fine to grill or sear in a pan.

    Light your charcoal chimney with a lot of charcoal. Once the coals are heated, add them to your smoker. Add the water/drip pan into the middle, then the top rack. Just to let you know, I have a vertical smoker. It’s cheap and does a good job.

    Add the soaked wood chips to the hot charcoal, close the vents, then add your sausage links to the top grate. Cover, and walk away.

    Smoke the sausages, turning once along the process, about 2 hours in, until the casings are nice and smoked, and the internal temperature runs around 155. Once smoked, let them rest for a couple of hours on a plate in your kitchen, then slice and serve.

    When you slice into these homemade sausages, you get the great smoke ring, and then comes that great garlic and peppery flavor from the seasoning. You can tell my kid was super proud and always realizes that a bit of time, and hard work pays off when making great food. I hope you enjoy.