Smoked Sausage Recipe

Preheat and prepare

Preheat your smoker or grill to 225°F (about 107°C). If using a charcoal or gas grill, set it up for indirect cooking and add wood chips (hickory, apple, or cherry) soaked for 30 minutes for additional smoke flavor. While the smoker heats, remove the sausage from packaging and pat dry with paper towels.

If using vegetables: Peel the onion and cut into 1/2-inch thick rings or wedges. Core and seed the red bell pepper and cut into 1-inch pieces. Peel and mince the garlic. If using potatoes, halve or quarter them so pieces are roughly 1 inch.

In a medium bowl combine olive oil, salt, black pepper, smoked paprika and brown sugar (if using). Stir to combine. Add minced garlic and toss.

Toss the prepared vegetables (onion, pepper, potatoes) in the seasoned oil until evenly coated. Place vegetables in a shallow, foil-lined pan or on a grill-safe tray. Drizzle a little extra oil over the sausage and rub to coat lightly.

Place the sausage whole on the smoker grate (or on the cool side of the grill). Arrange the foil pan with vegetables on the indirect side so they receive smoke but aren’t directly over high heat.

Smoke the sausage at 225°F (107°C) for 1 to 1.5 hours. The goal is to warm through, develop additional smoke flavor and reach an internal temperature of about 140–160°F (60–71°C) depending on manufacturer recommendations. Start checking at 45 minutes. Turn the sausages once halfway through to ensure even color.

If you want a caramelized glaze: during the last 10 minutes brush the sausages with a light coating of additional olive oil mixed with the optional brown sugar. Return to the smoker until glaze is tacky and slightly caramelized.

The vegetables will take roughly the same time; stir or turn them once halfway. Potatoes should be fork-tender and onions softened and slightly charred at edges.

Remove sausages and vegetables from the smoker. Let the sausages rest 5 minutes. Slice sausage into 1/2-inch medallions or serve whole.

Toss the smoked vegetables gently with apple cider vinegar or lemon juice and chopped parsley to brighten flavors. Adjust salt and pepper to taste.

Serve the smoked sausage hot alongside the smoked vegetables or on a bun with mustard, pickles or your preferred condiments.