Smoked Sausage Recipe
A burnt end infused smoked sausage served on a brat bun.
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Ingredients
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Sausage
Brat Buns
Optional Toppings
Method
Prepare the Sausage
- 1
Mix the Spices
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, and liquid smoke. Mix well until combined.
- 2
Coat the Sausage
Take the smoked sausage links and coat them evenly with the spice mixture. Make sure to cover all sides.
Smoke the Sausage
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Make sure to use your preferred wood chips for smoking, such as hickory or mesquite.
- 4
Smoke the Sausage
Place the coated sausage links in the smoker and smoke for about 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C).
Assemble the Dish
- 5
Prepare the Brat Buns
While the sausage is smoking, prepare your brat buns by warming them up in the oven for about 5-7 minutes or until soft.
- 6
Assemble the Smoked Sausage
Once the sausages are done, remove them from the smoker and place one sausage in each warmed brat bun.
- 7
Add Toppings
Top each sausage with Dijon mustard, sauerkraut, and chopped onions, if desired.
