Smoked Sausage Recipe (Easy Smoking Recipe)

Plate of smoked sausage with honey mustard dip.

Smoked sausage is the perfect BBQ dish, game day appetizer or easy dinner recipe. Smoking sausage requires only 1 ingredient and as little as 1 hour to make. You do not have to be a Pitmaster to master the art of smoking sausage! 

I’ve tested out various cook times, temperatures and types of sausages so you don’t have to! Just grab your favorite sausage, fire up the grill and get to smoking!

Sausage links on a grill.

Why You’ll Love This Smoked Sausage Recipe

Quick and Easy – this is the easiest smoker recipe you’ll make, hands down. There’s no prep work required – the grill does all the work. It’s just as easy as making smoked kielbasa.

Flavor – while sausage is already flavorful, smoking it adds an extra layer of flavor.

Meal Prepping – If you’re into meal prepping and planning, it’s easy to make a batch to incorporate into your meals during the week. Think Jambalaya and Pastalaya.

Slice of sausage in mustard sauce.

Types of Sausages

You can use any kind of uncooked sausage – I dig spicy brats or smoked Italian sausage, but any type of sausage works. Here are some ideas:

  • Bratwurst
  • Italian Sausage
  • Kielbasa
  • Polish Sausages
  • Chorizo
  • Turkey Sausage
  • Pork Sausage (Breakfast Sausage)
  • Chicken Sausage
  • Beef Smoked Sausage

To maximize flavor absorption during smoking, it’s crucial to use a raw sausage, which is more receptive to smokiness compared to pre-cooked variants. While pre-cooked sausages can still soak up some smokiness they don’t absorb as much as raw sausages – think hot dogs and chicken sausage.

Dipping Sauces

Succulent and smokey sausage is flavorful and tender with a bit of a bite thanks to the natural casing. No actual dipping sauces is needed, however if you’re a sauce lover like me, you’ll want to serve this smoked sausage recipe with a side of horseradish sauce, dijon mustard or Horseradish Mustard.

Honey mustard in a white bowl with a silver spoon.

Time and Temperature

Plan on it taking 1-2 hours to smoke the sausage, depending on the temperature you set the grill to and the size of the sausages. Keep in mind, the longer it stays in the smoker, the more smokey flavor there will be. 

  • At 225°F it will take approximately 1.5-2 hours to smoke sausage.
  • At 350°F it will take approximately 45-60 minutes to smoke sausage.

As different types of sausages require different total cook times, it’s best to use an instant read thermometer to check the internal temperature.

According to the USDA sausage containing ground beef, pork, lamb or veal needs to be cooked to 160°F while sausage containing chicken or turkey needs to have an internal temperature of 165°F. Stick a thermometer in the end of the sausage link to check the temperature.

How To Cook Smoked Sausage

You can use any type of grill to make smoked sausage recipes.

Pellet/Electric Smoker – Set the grill to 225°F. Place the sausages on the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. The total smoke time and internal temperature will differ depending on the type of protein being used.

Wood/Charcoal – Heat the grill to 225°F, using an in-direct heat set-up. Place the sausages on the indirect heat side of the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. The total smoke time and internal temperature will differ depending on the type of protein being used. Aim to keep the temperature between 225°F – 250°F.

Smoker Grill Indirect Heat

Best Wood To Use

Smoked sausage can withstand a hit of hearty smoke like hickory, oak or even mesquite.  For a healthy dose of smoke, that isn’t as intense try pecan wood, apple wood, maple wood or cherry wood. 

Equipment

Here are the ‘must have’ Smoker Accessories needed to make this smoker recipe:

  • Energy Source – Charcoal, wood or propane.
  • Smoking Wood –  Chunks, chips or pellets.
  • Thermometer – Always use a thermometer. Our go-to digital thermometer is the Thermaworks Dot.
  • Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.
Smoked sausage on a toothpick being dipped in a mustard sauce.

FAQ’S

What Is Smoked Sausage?

Smoked sausage is any sausage cooked or cured via indirect heat from aromatic wood pellets or wood chips burned to produce smoke, typically in a smoker or grill. This means that it’s fully cooked with a deep smoky flavor.

Is Smoked Sausage Already Cooked?

Smoked sausage is generally already cooked. The smoking process cooks the sausage thoroughly, not just warming it. This means smoked sausage can be reheated or even consumed cold.

Can You Use Pre-cooked Sausage

Although this recipe is optimized for large, raw sausage links, such as bratwurst, you can used pre-cooked sausage. Using precooked sausage might result in less smoke absorption and could lead to a tougher texture after smoking.

How Do You Re-heat Sausage?

Re-heat sausages on a grill or in a skillet on the stovetop over medium-high heat until warmed through.

Uncooked sausage links on a grill.

Leftover Ideas

If you have leftover smoked sausage, consider throwing them in these recipes:

Recipes With Smoked Sausage

Smoked sausage recipes for dinner are always quick and easy! Here are a few ways to use these smoked sausages:

Click to see our list of 50 Best Things To Smoke In A Smoker.

Smoked sausage on a toothpick being dipped in a mustard sauce.

Smoked Sausage (Easy Smoker Recipe)

Smoked sausage is the perfect BBQ dish, game day appetizer or easy dinner recipe. Smoking sausage requires only 1 ingredient and as little as 1 hour to make. You do not have to be a Pitmaster to master the art of smoking sausage! 
5 from 42 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5 links
Author: Darcey Olson
Cost: $5

Equipment

Ingredients

  • 5 links uncooked sausage ((*Note 1))

Instructions

PELLET/ELECTRIC SMOKER

  • Set the grill to 225°F.
  • Place the sausages on the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. The total smoke time and internal temperature will differ depending on the type of protein being used. (*Note 2)
  • Remove from the heat and serve.

WOOD/CHARCOAL GRILL

  • Heat the grill to 225°F, using an in-direct heat set-up. Aim to keep the temperature between 225°F – 250°F.
  • Place the sausages on the indirect heat side of the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. The total smoke time and internal temperature will differ depending on the type of protein being used. (*Note 2)
  • Remove from the heat and serve.

Notes

Note 1 – Use any quantity you want as long as it fits on your grill.
Recommended Sausage Types:
  • Bratwurst
  • Italian Sausage
  • Kielbasa
  • Polish Sausages
  • Chorizo
  • Turkey Sausage
  • Pork Sausage (Breakfast Sausage)
  • Chicken Sausage
  • Beef Smoked Sausage
 
Note 2 –According to the USDA sausage containing ground beef, pork, lamb or veal needs to be cooked to 160°F while sausage containing chicken or turkey needs to have an internal temperature of 165°F. Stick a thermometer in the end of the sausage link to check the temperature.
Nutritional information is estimated – it varies depending on the type of sausage used and size.
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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