Smoked Sausage Recipe

Preheat smoker

Preheat your smoker to 225°F (107°C). Use a mild hardwood like apple, hickory, or pecan for 1–2 hours of smoke flavor.

Prepare sausages

Pat the sausages dry with paper towels. If they are linked, leave as-is or separate according to preference. Lightly prick each link 1–2 times with a fork to prevent bursting (optional).

Apply seasoning

In a small bowl combine black pepper, garlic powder, paprika and brown sugar (if using). Sprinkle the mixture evenly over the sausages, turning to coat all sides. This will form a light bark as they smoke.

Mix apple juice, apple cider vinegar, Worcestershire sauce, and olive oil in a bowl or spray bottle. Set near the smoker for periodic basting or spritzing.

Place the seasoned sausages on the smoker grates, leaving space between links for airflow. Smoke at 225°F (107°C) for 1.5–2 hours, or until the internal temperature of the sausages reaches 155–160°F (68–71°C).

Every 25–30 minutes, baste or spritz the sausages lightly with the apple-juice mop to keep them moist and build a glossy surface. Do not oversaturate the casing.

Once sausages reach 155–160°F, increase smoker heat to 275–300°F for 10–15 minutes to firm the casing and caramelize the surface, or transfer sausages to a preheated grill or cast-iron pan to crisp for a few minutes per side.

Remove sausages from heat and let rest for 5 minutes. This allows juices to redistribute and prevents the casings from splitting when cut.

Serve whole in buns or sliced on a platter. Offer mustard, pickles or pickled jalapeños on the side. Leftovers can be refrigerated for up to 4 days.