Wondering how to smoke sausage properly? It requires precision, practice, and just the right amount of luck to smoke sausage to perfection, and this guide by legendary Pitmaster Aaron Franklin will put you on the right path. In this video, he’ll teach you all you need to know about the art of smoking sausage on an offset smoker.
How To Smoke Sausage To Perfection
This guide teaches you how to smoke sausage on an indirect offset smoker. The process is fairly simple to understand, but it might take some practice to get it right.
How To Smoke Sausage Temperature Control
When cooking sausage, the most important thing is temperature control. Going too high will result in popped cases, and dropping too low will result in chewy cases. The fire should be really steady at 275F.
For the best result, add a dense log on top of the coal bed. This will produce a lot of smoke, cooking your sausages low and slow.
Best practice is to use a high quality meat and ambient air temperature thermometer to properly gauge the temperatures within your sausage as well as within your smoking chamber.
Knowing When Your Sausage Is Ready
Now, the hard part is knowing when the sausage is ready. For precooked sausage it can take as little as 30 minutes, but times may vary. How to know that a sausage is perfectly cooked, you ask? Here are some signs to look for:
- The case has not pooped OR shriveled up
- The color is right
- The small sploshes of fat close to the casing have started to cook from the inside
Don’t worry if not all of your sausages are equally perfect on your first (or second!) try. As they say, practice makes perfect.
Let us know if you have any other tips on how to smoke sausage to perfection!
Recipes Related To Smoking Sausage At Home
How To Make Bacon At Home (Smoking Bacon) Here’s a quick and easy recipe shared in a group on how to make bacon at home using a smoker.
Homemade Smoked Kielbasa Recipe (Smoked Polish Sausage) This is a homemade Polish Kielbasa recipe made two ways, stuffed into natural pork casings and in a loaf. The secret to great kielbasa is properly blending the spices. We will also be curing the meat and stuffing the natural casings, and then smoke them on an offset smoker.