Description
The humble sausage, when smoked, becomes something entirely new. It’s not just a smoked sausage—it’s a salty, smoky, juicy treat, and I bet you can’t eat just one!
Ingredients
Units
Scale
- 3 pounds fresh sausage links
Equipment Needed
- Meat thermometer
- Pellet smoker or electric smoker
- Wood pellets/wood chips
Instructions
- Preheat your smoker to 225°F.
- Place a casserole dish full of water in the smoker on one side.
- Take your sausages and place them in the smoker, ensuring there is enough space between them (roughly 1 inch on each side).
- Throughout the cooking process, leave the lid of the smoker closed. The first time to check them is at the 90-minute mark.
- Insert a meat thermometer into one of the sausages. They’re ready when they reach an internal temperature of 160°F which will take about 2 to 3 hours. The outside of the sausage should darken considerably while smoking.
- When they’re finished smoking, take them out of the smoker and allow them to rest for 10 minutes.
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 2 ounces
- Calories: 180
- Sugar: 4g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Protein: 6g
- Cholesterol: 35mg