Smoked Sausage Recipe: Tips for Smoking Sausage

Smoked sausage is a smoked meat dish consisting of sausage cooked via the indirect heat of woodsmoke. Sausages are meat products consisting of minced or ground meat and spices stuffed into a casing. Some sausages, like Polish kielbasa, French andouille, and Spanish chorizo, get preserved via smoking and curing. For smoking sausages at home, look for uncooked, uncured sausages.

Since sausages are small and easy to handle, they’re a great ingredient to help you get comfortable with hot smoking before moving onto bigger cuts like brisket, and they’re perfect for a weeknight BBQ.

You can smoke almost any raw sausage link: pork, beef, chicken, turkey, lamb, meatless alternatives, and more. Some of the most popular types of sausages for smoking include:

1. 1. Bratwurst: In Germany, the word “bratwurst” is a catch-all term for all sausages: “brat” means “ground meat,” and “wurst” means “sausage.” Bratwursts typically consist of pork and veal, but they can also contain beef and veal or any combination of meat. German bratwursts are distinct because of the seasonings, namely marjoram. Other common bratwurst spices include ginger, paprika, sage, cumin, nutmeg, coriander, and caraway. You can find bratwurst sold as raw, fresh sausage in a natural casing or link sausage. German bratwursts inspired the creation of the American beef sausages known as hot dogs.
2. 2. Chorizo: There are two types of chorizo, both pork sausages. Spanish chorizo is bright red and sold smoked and cured, ready for a charcuterie board. You’ll find raw Mexican chorizo in the refrigerated section of many Latin American markets. It often gets removed from its casing and cooked with potatoes or eggs, like breakfast sausage.
   
3. 3. Italian sausage: This popular pork or chicken sausage features Italian spices, like fennel and red pepper, and occasionally breadcrumbs and other grains.

Eat your smoked sausage on a bun with ketchup, mustard, and the condiments of your choice, or work them into cooked dishes, such as:

1. 1. Egg dishes: Add smoked sausages to a breakfast casserole, quiche, frittata, or other brunch dishes.
2. 2. Pastas: Stir smoked sausage into any simple pasta dish for a smoky, savory addition.
3. 3. Rice dishes: Smoked sausage frequently plays a key role in classic rice dishes like Cajun jambalaya and Spanish paella.
4. 4. Sandwiches: Add your smoked sausage to a hoagie roll or other sturdy bread with peppers, cheese, and other toppings for a flavorful sandwich.
5. 5. Soups and stews: Incorporate sliced and diced smoked sausages into hearty soups and sausage stews for a little smoky flavor.

Whether you’re a smoking pro or smoking meats for the first time, consider these tips:

1. 1. Choose the right wood. There are a variety of smoking woods, each with a unique flavor. For a stronger flavor, go for mesquite- or hickory-smoked sausage. Use pecan wood for a milder flavor; opt for applewood or cherrywood chips for something fruitier. Learn more about smoking woods.
2. 2. Keep the temperature consistent. When smoking any variety of meat, keeping the smoker’s temperature consistent is key. Any dramatic dips or elevations in temperature could result in unevenly cooked dried-out sausages.
3. 3. Follow the thermometer, not the clock. The time required to cook your sausages fully will vary depending on the smoker, the size of the sausages, the type of meat, and other factors. While most sausages will take two to three hours to cook in the smoker, use a high-quality meat thermometer or instant-read thermometer to monitor the internal temperature. Remove the sausages when they reach 165 degrees Fahrenheit.
4. 4. Store the sausages properly. Leftover smoked sausage will keep well in the refrigerator, in an airtight container, for up to five days. Allow the sausages to come to room temperature before refrigerating. Alternatively, store the smoked sausages in an airtight freezer bag in the freezer for up to two months.