Housemade Smoked Sausage Recipe
Regular $7 / Link or Jalapeno Cheddar $8 / Link. Have a specific sausage in mind for your event? Let us know, we may be able to make it for you!
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Ingredients
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Sausage Ingredients (makes ~8 links)
Optional Variations (choose one per batch)
Smoking and Finishing
Method
Sausage Preparation
- 1
Prepare meat and fat
Cut chilled pork shoulder and pork back fat into 1-inch cubes. Keep meat and fat well chilled on ice or in refrigerator; cold meat gives a better grind and texture.
- 2
Season and chill
In a large bowl, combine kosher salt, black pepper, smoked paprika, ground mustard, minced garlic, brown sugar, crushed red pepper and prague powder (if using). Toss the cubed meat and fat with the seasoning mix to coat evenly. Cover and refrigerate for 1–2 hours to let flavors meld and keep meat cold.
- 3
- 4
Add ice and optional mix-ins
Pour 1/2 cup ice water into the ground meat while mixing by hand or with a stand mixer fitted with a paddle on low. This helps protein bind and create a tacky texture. If making Jalapeño Cheddar, fold in finely chopped jalapeños and diced cheddar evenly. If making a Link variant, add 1 tsp coarse mustard seeds and mix to combine.
- 5
Test seasoning
Cook a 1-inch patty in a skillet until done and taste. Adjust seasoning if necessary (add salt, pepper, or smoked paprika in small increments).
- 6
Prepare casings
Soak natural hog casings in warm water for 30 minutes. Flush them by running water through each casing until clear, then keep them in salted water until ready to stuff.
- 7
Stuff sausages
Fit a sausage stuffer or grinder stuffer with a medium-sized funnel. Slide the prepared casing onto the funnel leaving a 6" tail. Feed the meat mixture through the stuffer with even pressure, filling the casing gently — avoid overstuffing. Aim for links about 5–6 inches long. Twist links in alternating directions to form individual links and tie or twist ends as needed. Prick any large air pockets with a sterile needle and press out air.
Smoking and Finishing
- 8
Preheat smoker and prepare
Preheat smoker to a steady 200–225°F (93–107°C). Add soaked applewood or hickory chips to the smoker box or charcoal. Place a small pan of water in the smoker to maintain humidity.
- 9
Cold-set (optional) and smoke
For firmer texture, allow stuffed sausages to dry in the refrigerator uncovered for 1–3 hours to develop a pellicle. Place sausages in the smoker and smoke until internal temperature reaches 150°F (65°C), about 1.5–2 hours depending on size and smoker efficiency. Maintain 200–225°F and medium smoke for a balanced flavor.
- 10
Finish to serving temp
After smoking to 150°F, you may finish sausages by briefly poaching in water at 160°F for 10–12 minutes to evenly raise internal temperature to 160–165°F for food safety, or continue smoking/indirect heat until 160–165°F. Use an instant-read thermometer to confirm final temp.
- 11
Rest and store
Remove sausages from smoker and rest 10 minutes on a tray. For immediate service, sear briefly in a hot skillet with 1 tbsp neutral oil to develop color (30–60 seconds per side). Store cooled sausages in the refrigerator for up to 5 days or vacuum-seal and freeze for longer storage.
- 12