• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Kitchen Bucket List
  • Air Fryer
  • Baking
  • BBQ
  • Griddle
  • About
  • Contact
menu icon
go to homepage
  • Air Fryer
  • Baking
  • BBQ
  • Griddle
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Air Fryer
    • Baking
    • BBQ
    • Griddle
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » BBQ

    Smoked Sausage

    Published: Jul 12, 2022 · Modified: Sep 9, 2023 by Sean

    Jump to Recipe Print Recipe

    Smoked sausage is tender on the inside, and slightly crisp on the outside. Pick your favorite or favorites and use the smoking wood of your choice. You are going to wish you had done these sooner.

    Smoked sausage is tender on the inside, and slightly crisp on the outside. Pick your favorite or favorites and use the smoking wood of your choice. You are going to wish you had done these sooner. this recipe
    Jump to:
    • Pro Tips
    • Smoking Wood
    • How to Smoke Sausage
    • Equipment
    • Storage / Leftovers / Rewarm
    • FAQ
    • Related
    • Sides Anyone
    • Smoked Sausage

    This post may contain affiliate links, please read the disclaimer policy.

    Pro Tips

    • Smoke and forget, put the sausages on the grill grate, and let the BBQ or smoker do its magic.
    • I use a remote thermometer on this type of cook. So I can let the smoke do its work and not open the BBQ or smoker to check the temperature.
    • Water in the drip pan brings added moisture to the cook.
    • Keep the temperature of the BBQ or smoker under 250 degrees F. If the internal temperature rises too fast it can lead to the casing cracking. Then you lose all the moisture to keep the meat tender.
    • Make extras, having some of these in the fridge or freezer can turn any meal into something special.

    Smoking Wood

    The smoking wood brings another flavor. I chose maple for its sweetness and how well it blends all the flavors of both the bratwurst and Italian sausage. It is a subtle smoke, like cooking on a campfire, so the sausage flavors are still the star of the show. Choose a different wood like apple which brings a fruity and mild smoky flavor. Go traditional, hickory has a classic intense smoke with just a hint of bacon. Oak is right in the middle for smokiness and it delivers a very mild taste.

    The smoking wood brings another flavor and smoothness to the sausage. For this cook, I chose maple for its sweetness and how well it blends all the flavors of both the bratwurst and Italian sausage. It is a subtle smoke, like cooking on a campfire, so the sausage flavors are still the star of the show.

    You can surely choose different woods. It can be sweet like apple wood which brings a fruity and mild smoky flavor. Apple wood has a slightly more intense flavor than maple. Or go for the traditional hickory that has a classic intense smoke. It delivers sweet and savory aromatics with just a hint of bacon. Have fun picking any wood that makes your taste buds sing. If you are still not sure what to choose, go with oak. It is right in the middle for smokiness and it delivers a very mild taste.

    How to Smoke Sausage

    This is a great first-time smoking recipe. It is simple to do and does not require much work on your part. Preheat your BBQ or smoker to 225 degrees F. and smoke for a few hours. It is really that straightforward.
    I see you added bite-sized potatoes to the cook. How did you do that? 
It was easy. I have a roasting/rib rack that I use a lot on the BBQ. I just flipped it over to give me a base for the cast iron skillet and potatoes. It worked perfectly but give them a head start. I think next time we'll try a dessert that way.
    What type of sausage is best for smoking? Oh, that is a tough one. The extra smoky magic adds such a wonderful flavor to all of the sausages I have done. If I had to pick one, I'd say bratwurst. Since this was for the family I added mild Italians as well. Each of them has great flavors on their own and the maple wood aromatics highlight all those flavors.

    This is a great first-time smoking recipe. It is simple to do and does not require much work on your part. Preheat your BBQ or smoker to 225 degrees F. and smoke for a few hours. It is really that straightforward.

    If you are worried about how long to smoke the sausage, The Kitchen Bucket List has you covered. I have used two methods: timed and a remote thermometer. Timing is about 2 – 3 hours for bigger sizes (5 – 6 oz) sausages and smaller ones 1 – 1 ½ hours. I advise checking at the halfway point. Once I bought a remote thermometer, it made the cook so much easier. It takes the guesswork out. Here is a quick breakdown of the recipe. You can head down to the recipe card for all the details.

    1. Prepare BBQ or smoker – Preheat to 225 degrees F. and BBQers set up for indirect cooking. Add a drip pan under the grill grate with water in it.
    2. Smoke and forget – Put the sausages on the grill and close the lid. Cook for about 2 – 3 hours.
    3. Serve and Enjoy – Pull the sausages at an internal temperature of 165 degrees F., then serve and enjoy!

    Equipment

    • BBQ or smoker
    • Indirect cooking method (BBQers)
    • Drip pan
    • Smoking wood (Maple for this cook)
    • Remote thermometer or instant read
    • BBQ tongs
    The smoking wood brings another flavor and smoothness to the smoked sausage. For this cook, I chose maple for its sweetness and how well it blends all the flavors of both the bratwurst and Italian sausage. It is a subtle smoke, like cooking on a campfire, so the sausage flavors are still the star of the show.
    Smoked sausage is tender on the inside, and slightly crisp on the outside. Pick your favorite or favorites and use the smoking wood of your choice. You are going to wish you had done these sooner.

    Storage / Leftovers / Rewarm

    Storage: Let the smoked sausage cool. It will store up great for 4 days in the fridge or 2 – 3 months in the freezer, per USDA.
    Leftovers: I hope you made a few extra because I have some great leftover sausage recipes you can add them to:

    • Air Fryer Nachos, Just dice them up and add them to the nachos.
    • Scrambled Eggs on the Griddle, One of my favorites to add the sausage to or just rewarm on the griddle with fried eggs.
    • Fried Rice, Give that fried rice a sausage twist. Heck, throw in some of our caramelized onions and mushrooms too.
    • Quesadillas, These are so fun to make with the leftover sausages.

    Rewarm: You have a couple of options here. In the air fryer for 3 – 5 minutes at 350 degrees F. I like to use the griddle or a cast iron pan while it is warming up. I’ll slice the sausage in half or you can keep them whole. For a regular pan use medium heat for about 3 – 5 minutes.

    FAQ

    What did you mean by “Smoke and forget”?

    This is a straightforward cook that does not have you doing much other than putting the sausages on and off the grill. No need to flip them or move them around.

    What type of sausage is best for smoking?

    Oh, that is a tough one. The extra smoky magic adds such a wonderful flavor to all of the sausages I have done. If I had to pick one, I’d say bratwurst. Since this was for the family I added mild Italians as well. Each of them has great flavors on their own and the maple wood aromatics highlight all those flavors.

    I see you added bite-sized potatoes to the cook. How did you do that?

    It was easy. I have a roasting/rib rack that I use a lot on the BBQ. I just flipped it over to give me a base for the cast iron skillet and potatoes. It worked perfectly but give them a head start. I think next time we’ll try a dessert that way.

    How many sausages can you smoke at a time?

    For this cook, I did eight (5 – 6 oz) on an 18-inch grill grate. 12 – 14 is doable and any more you would want to use an elevated rack for an additional 4 – 6.

    Related

    Okay, you nailed the smoked sausage. How about one of these recipes?

    • Cooked low and slow with sweet pecan wood, these Smoked Meatballs are our favorite BBQ flavor bombs this summer. The cheese brings a whole new level of flavor and texture.
      Smoked Meatballs
    • Have ever seen the big Bone in Ribeye at the butcher counter and wondered how can I cook it? It is easier than you think. Best of all you get a dino rib as a bonus. The answer I have found to cooking this thick "Cowboy Cut" Angus ribeye is to reverse sear the steak. It is ideal for this. If you cook more than one, you can vary the level of doneness for each much easier.
      Bone in Ribeye
    • These are the BEST and EASIEST Smoked Chicken Thighs we ever made. The slightly caramelized BBQ sauce on the skin makes every bite sweet and tender with a hint of smoke.
      Smoked Chicken Thighs
    • Smoked Cream Cheese is the magic treat you didn't know you were missing until you taste it for the first time. It is a quick appetizer to prepare and the flavor can be adapted to your preference.
      Smoked Cream Cheese

    Sides Anyone

    Why stop at the smoked sausage? Cook up one of these or add the onions and mushrooms in a bun with your favorite smoked sausage, yum!

    • Crispy, crunchy, and "soooo" cheesy, these air fryer nachos are the perfect snack. Done in under 5 minutes. Nachos are a treat to be enjoyed, solo or shared.
      Air Fryer Nachos
    • Crispy and evenly cooked Air Fryer Waffle Fries are a breeze to do right out of the bag. Better yet you can add a few spices or your favorite seasoning to make them your own "WoW" waffle fries.
      Air Fryer Waffle Fries
    • Check out how we used our flat top griddle to make the tastiest Caramelized Onions in no time. Combining the onions with salt and oil you get a sweet caramel flavor to make you forget all those onion tears.
      Caramelized Onions
    • Done on the outdoor griddle, Caramelized Mushrooms, are so easy to do. We add a pinch of garlic and some olive oil which gives a wonderful buttery and savory taste to the mushrooms. We love how you can get everything done on the outdoor griddle. When you kick off with these caramelized mushrooms it is going to be a special meal. They caramelize up in 12 minutes. You can simply move them over to the side while you prepare burgers, chicken, or eggs.
      Caramelized Mushrooms
    What type of sausage is best for smoking? Oh, that is a tough one. The extra smoky magic adds such a wonderful flavor to all of the sausages I have done. If I had to pick one, I'd say bratwurst. Since this was for the family I added mild Italians as well. Each of them has great flavors on their own and the maple wood aromatics highlight all those flavors.

    We want to hear what type of sausage you smoked and what wood you used. Let us know in the comments below.

    Smoked sausage is tender on the inside, and slightly crisp on the outside. Pick your favorite or favorites and use the smoking wood of your choice. You are going to wish you had done these sooner.

    Smoked Sausage

    Sean
    The Kitchen Bucket List wants to get you cooking outdoors. This is a simple and quick smoking recipe to share with your family & friends.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 0 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs
    Course Main Course
    Cuisine American, BBQ, Smoker
    Servings 8 People

    Equipment

    • BBQ or Smoker
    • Smoking wood, maple
    • Instant read thermometer or remote thermometer
    • BBQ tongs

    Ingredients
      

    • 4 Bratwurst sausages, 5-6 oz (each)
    • 4 Mild Italian sausages, 5-6 oz (each)

    Instructions
     

    Prepare BBQ or smoker

    • Preheat the smoker or BBQ to 225 degrees F.
    • BBQers, prepare BBQ for indirect cooking and add smoking wood.
    • Place a drip pan under the grill with water.

    Smoke and forget

    • Once preheated, place the sausages on the grill grate. If you have a remote thermometer, place the probe in one of the sausages to gauge the temperature.
    • Close the lid and smoke for approximately 2 – 3 hours or until the internal temperature has reached 165 degrees F.
      NOTE: If you are using timing for doneness, check about ½ – ¾ of the way through your estimated time. See, "How to Smoke Sausage", for specifics.
    • Once the internal temperature has reached 165 degrees F., pull the smoked sausages off the grill.
    • Serve and Enjoy!
    Keyword barbecue, Big Green Egg, brat, bratwurst, easy smoked recipe, Kamado, Kamado-style BBQ, mild italian, sausage, Smoked, Smoked Sausage, Smoking

    HAPPY SMOKING!!!

    Welcome to The Kitchen Bucket List. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

    More BBQ

    • Honey Mustard Chicken breasts on the kamado BBQ are perfectly tender. Our homemade marinade and rub make every bite sweet and delectable. You will be amazed at how easy this BBQ recipe is. Just a few hours in the marinade and just over 10 minutes on the kamado-style BBQ.
      Honey Mustard Chicken
    • Potato Bites grilled on the BBQ are flavorful and tender thanks to the foil packet. They are cooked in 30 minutes and each packet can be uniquely flavored ahead of time.
      Potato Bites
    • Seared perfectly, these Grilled Boneless Chicken Thighs are tender and flavorful. Our chicken marinade brings the right balance of sweet and savory in every bite. The marinade is easy to make and best of all you can have the thighs marinate overnight to just a few hours before grilling. I bet you have the brown sugar and soy sauce in the house right now. Let's get grilling.
      Grilled Boneless Chicken Thighs
    • I used the shank ham because of the sweet flavor and less fat. Our glave is made with ingredients right in the cupboard or easily purchased at the store. You just whip it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon.
      Double Smoked Ham
    FacebookTweetPinLinkedIn

    Filed Under: BBQ, Dinners, Outdoor Cooking, Recipes, Smoked

    Vist our Instagram for Tips & Tricks...and more Mouth Watering Pictures
    Click Here

    Reader Interactions

    Comments

    1. laura sirkovsky

      September 11, 2023 at 1:29 pm

      5 stars
      So delicious!!

      Reply
    2. Karishma

      September 11, 2023 at 2:06 pm

      5 stars
      I’m a total newbie when it comes to smoked foods, and I really appreciate how thorough this guide is! Can’t wait to try this.

      Reply
    3. Natalie

      September 11, 2023 at 2:14 pm

      5 stars
      This recipe is speaking my husband’s language. I love the idea of adding the potatoes to the smoker and doing it all at one time! Great tip! Can’t wait to try!

      Reply
    4. Julie C.

      September 11, 2023 at 3:00 pm

      5 stars
      This how-to is perfect thank you for explaining it so well!

      Reply
    5. Braghan

      September 11, 2023 at 3:41 pm

      5 stars
      Yum! Love how your instructions are easy enough for someone like me who hasn’t smoked any meat before. I can’t wait to make this!

      Reply
    6. Alessandra

      September 11, 2023 at 5:39 pm

      5 stars
      My husband recently got a smoker and we are always looking for simple and delicious recipes. I can’t wait to try this! And I think I’m going to do your potatoes to go along with them 🙂

      Reply
    7. Charlotte

      September 11, 2023 at 6:32 pm

      5 stars
      These smoked sausages look incredible my boys will devour them. Thanks for sharing the detailed tutorial and photos!

      Reply
    8. Tressa

      September 11, 2023 at 7:26 pm

      5 stars
      Simple and easy, just like my family likes it. Thank you for sharing.

      Reply
    9. Deepti

      September 11, 2023 at 11:28 pm

      5 stars
      They look amazing! Going to make a vegetarian version for this. can’t wait to try smokey Paneer!!

      Reply
    10. Amy Gatto

      September 16, 2023 at 2:59 pm

      5 stars
      I really appreciate the time and effort you put into putting together this information. You’ve given me enough information to feel comfortable about smoking my own sausage.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Karina,

    After years of cooking and baking with my girls, where even dad shows up from time to time, especially for BBQ. The Kitchen Bucket List was created.
    I hope you enjoy these Simple, Easy, and Tasty Recipes with your friends and family.

    More about me →

    Recent Recipes

    • Easy ingredients, and simple directions, Brioche French Toast done on the griddle is ready to serve in no time. Cooked to a golden crisp you can add whatever topping makes you happy.
      Brioche French Toast
    • If you have a griddle in the backyard and wonder what to make for dinner, this Blackstone Chicken Fried Rice is for you. This chicken fried rice is perfect for those nights when you have no idea what to make for dinner and don't want to order pizza.
      Blackstone Chicken Fried Rice
    • What makes Quesadillas a crowd favorite is how easy and versatile they can be. The flavor combinations are endless, make them spicy or savory, cook from fresh, or use those leftovers. And now the griddle is here to make them even easier, faster, and tastier.
      Quesadillas (on the griddle)
    • These easy zucchini fritters on the griddle are a match made in heaven. This homemade recipe has the perfect crispiness, thanks to the magic of the flat top. This recipe is a must for your next cookout.
      Easy Zucchini Fritters (on the griddle)

    Footer

    ↑ back to top

    Recipes

    Air Fryer Recipes

    Baking Recipes

    Blackstone

    BBQ

    About

    About
    The Kitchen Bucket List

    Contact

    Modern footer. Welcome to The Kitchen Bucket List's Recipes & About footer. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

    Privacy Policy - Disclaimer - Terms and Conditions - Website Accessibility Statement

    Copyright © 2023 | The Kitchen Bucket List