Smoked Conecuh Sausage’ Recipe

Prep smoker and wood chips

If using a charcoal or gas smoker/grill, prepare for indirect cooking and set temperature to 225°F (107°C). If using an electric smoker, preheat to 225°F. Place apple wood chips in water to soak for 30 minutes before smoking; drain just before use.

Prepare sausage

While wood chips soak, pat Conecuh sausage links dry with paper towels. Using a sharp knife, score each link 3–4 times on the diagonal (shallow cuts) to allow smoke and glaze penetration and prevent bursting.

Smoke the sausage

If using a smoker: add drained apple wood chips to the smoker box or directly to coals. Place the sausage on the grill grates away from direct heat (indirect). Close the lid and smoke at a steady 225°F (107°C) for 45–60 minutes, turning once halfway through, until internal temperature reaches 145–150°F (63–66°C) and smoky aroma is present. If using a gas grill: create a two-zone fire and place a foil packet of drained wood chips over the active burners to produce smoke; follow the same timing and placement. For a quick stovetop smoke flavor: sear and finish with a short smoked bake — see alternative step below.

Alternative quick method (no smoker)

If you don't have a smoker, cook sausage in a preheated oven at 375°F (190°C) on a foil-lined tray for 20–25 minutes, turning once, then finish under a hot broiler 2–3 minutes to lightly char. Optionally, briefly pan-sear in a cast-iron skillet over medium-high heat 2–3 minutes per side to develop color before glazing.

Make glaze

While the sausage smokes for the last 10–12 minutes, combine brown sugar, Dijon mustard, apple cider vinegar, olive oil, black pepper, and red pepper flakes in a small bowl. Whisk until smooth and slightly thickened.

Glaze the sausage

Brush the glaze over the sausage links evenly, coating all scored surfaces. Return the sausage to the smoker or grill for 5–8 minutes to set the glaze and caramelize the sugar, turning once and basting again if desired. Glaze should be tacky and glossy; watch carefully to prevent burning.

Rest and garnish

Remove sausages from heat and transfer to a cutting board. Let rest 5 minutes to redistribute juices. Slice diagonally into 1/2-inch pieces or leave whole. Sprinkle with chopped fresh parsley for color and a fresh note.

Serve smoked Conecuh sausage on warmed buns or sliced baguette with yellow mustard or your preferred dipping sauce on the side. For a snack or party platter, arrange sausage slices on a board with pickles, cheese, and crackers. Enjoy warm.