Slow-smoked Sausage Recipe
Make Slow-smoked Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices and Seasonings
Wood Chips
Other
Method
Preparation
- 1
Prepare the Sausages
Remove the sausages from their packaging and pat them dry with paper towels to ensure they absorb the flavors effectively.
- 2
Mix the Seasonings
In a small bowl, combine the paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Mix well.
- 3
Season the Sausages
Rub the spice mixture all over the sausages, ensuring an even coating. Let them sit at room temperature for about 30 minutes to allow the flavors to develop.
Smoking
- 4
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes before smoking. This will help create smoke without burning too quickly.
- 5
Preheat the Smoker
Preheat your smoker to a temperature of 225°F (107°C).
- 6
Add Wood Chips and Sausages
Once the smoker is ready, place the soaked wood chips into the smoker box, and arrange the seasoned sausages on the grill grates.
- 7
Smoke the Sausages
Close the smoker and smoke the sausages for about 2 to 3 hours, or until they reach an internal temperature of 160°F (71°C).
Serving
- 8
Remove and Rest
Once the sausages are done, remove them from the smoker and let them rest for 10 minutes before slicing.
- 9
Serve
Slice the sausages and serve warm. Enjoy them on their own or with your favorite sides!
