Smoked Sausage Plate Recipe

Prepare smoker

Soak applewood chips in water for 20–30 minutes (if using a charcoal or pellet smoker, follow manufacturer instructions). Preheat smoker to 225°F (107°C).

Season sausage

Pat the sausage links dry with paper towels. Lightly brush with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Smoke sausage

Place the seasoned sausages on the smoker grates leaving small gaps between links. Add drained applewood chips to the smoker box or coals. Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C) for fully cooked smoked sausage or 145°F (63°C) plus 30 minutes for raw pork sausage — typically 1.5–2 hours depending on link size. Rotate links once halfway through for even smoke.

Finish (optional glaze)

If using glaze: combine brown sugar, Dijon mustard and apple cider vinegar in a small bowl. During the last 10 minutes of smoking, brush the glaze onto the sausages once, then again 5 minutes later to create a glossy coating. Continue smoking until glaze sets and internal temperature is correct.

Rest and slice

Remove sausages from the smoker and let rest on a cutting board for 5–7 minutes. Slice each link into 1/4–1/2 inch rounds or leave whole if preferred.

Reheat or prepare chosen sides: warm baked beans in a small saucepan over medium heat until bubbling, reheat mashed potatoes gently with a splash of milk or cream, and keep coleslaw chilled until ready to serve. Toast cornbread if desired.

Plate the dish: arrange sliced smoked sausage on a plate with two or three chosen sides. Spoon a little of the warmed baked beans or mashed potatoes beside the sausage, place a portion of coleslaw chilled, and add cornbread slices on the side.

Garnish and serve: sprinkle chopped parsley over the sausage slices, add pickles or pickled jalapeños to the plate, and serve immediately while the sausage is hot.