Smoked Sausage Link Recipe

Make the seasoning

In a small bowl combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder and cayenne (if using). Stir thoroughly so sugars and spices are evenly mixed.

Pat the pork sausage links dry with paper towels. This helps the oil and seasoning adhere and promotes even browning.

Lightly brush each 4 oz sausage link with a thin coat of olive oil (about 1/2 tsp per link). The oil will help the seasoning stick and promote a good crust.

Sprinkle the special seasoning evenly over each sausage link, pressing gently to adhere. Use about 1/2 to 3/4 tsp of the blend per sausage depending on preference; rotate links to coat all sides so each link has a uniform layer.

Smoking (recommended)

Preheat your smoker to 225°F (107°C). Place sausages directly on the smoker grate with a drip pan below. Smoke until the internal temperature reaches 160°F (71°C), about 1 to 1¼ hours depending on link thickness. During the last 10 minutes, increase smoker temperature or move closer to heat to develop a light crust and caramelize the sugar in the rub.

Grill or Cast-Iron Skillet (alternative)

If you don’t have a smoker, preheat a grill to medium (about 350–375°F / 175–190°C) or heat a cast-iron skillet over medium heat and add a thin film of oil. Place sausages on the grill or in the skillet and cook, turning every 3–4 minutes for even browning, until internal temperature reads 160°F (71°C), about 12–16 minutes. If using a grill, close the lid between turns to maintain heat; if in a skillet, reduce heat slightly if the exterior is browning too fast before the center is cooked.

If the sausages develop very dark spots before reaching 160°F, move them to indirect heat or reduce the pan heat to allow the center to catch up without burning the exterior.

Remove sausages from the heat source when they reach 160°F (71°C). Tent loosely with foil and rest for 5 minutes to let juices redistribute and the seasoning set.

If desired, sprinkle chopped fresh parsley over the links for color. Serve hot with mustard or your preferred dipping sauce to taste.