Smoked Sausage
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Posted: 10/14/26
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Smoked sausage is hands down the easiest thing I put on my smoker. A pack of my favorite sausage goes on at 225 degrees Fahrenheit, and about an hour later I have juicy links with a snappy, smoky casing. Traeger smoked sausage takes only 5 minutes of work and feeds a crowd.
The Easiest Thing I Make on My Pellet Grill Is Smoked Sausage
Smoked sausage started as Jason’s pre-meal filler. He’d throw a few links on next to a pork butt so the kids had something to eat while the big cook finished, and somehow the “filler” disappeared first every time. Goodbye pre-meal meltdowns!
Now all types of sausage get their own spot on the smoker, and the leftovers end up in pasta and eggs all week long. Whether you’re a beginner or seasoned professional, this is a great recipe to feed a crowd with your smoker.
My best tip is to check the thickest link with an instant read thermometer at the 1 hour mark and pull it at 165 degrees Fahrenheit. If you go past that, the casing splits and the sausage dries out.
What Is Smoked Sausage?
Smoked sausage is cooked low and slow, picking up the yummy wood smoke flavor and ending up with a snappy, browned casing. It is easy to smoke fully cooked links like kielbasa or andouille or raw sausage links like bratwurst or Italian sausage.
Why You’ll Love This Recipe
- This smoked sausage recipe is a great hands-off meal that you can pop onto the smoker until cooked to perfection. There is nothing better than a set-and-forget recipe like this one.
- Smoked sausages are a great meal to serve to guests. You can easily make loads of links and serve a large crowd with no problem at all.
- There are a variety of different ways to use smoked sausage. It is a versatile dish that truly never gets old and is packed with so much incredible flavor.
Key Ingredients
- Sausages – I tend to use kielbasa or andouille since it’s just being reheated and adding the smoky flavor, making it super simple without any guesswork but my favorite is Italian sausage. The best sausage to smoke has a natural casing and a good amount of fat to keep the insides nice and juicy. Use chicken sausage or turkey sausage if you’d like something a little more lean.
Find the full ingredient list with exact measurements in the recipe card below.
Fully Cooked vs Raw Sausage
The main difference is the job that the smoker has. Fully cooked sausage is already safe to eat, so the smoker reheats it and adds smoke. Raw sausage has to cook all the way through to a safe temperature of 160 degrees Fahrenheit, and raw chicken or turkey sausage is safe at 165 degrees Fahrenheit. My recipe card pulls everything at 165 degrees Fahrenheit, which covers both types. Raw links usually take longer, so plan on the longer end of the cook time.
Toppings Ideas
- Caramelized onions
- Saurkraut
- Mustard
- Ketchup
- BBQ sauce
- Dill or sweet relish
- Cheese
- Sautéed peppers
- Spicy brown mustard
How to Make Smoked Sausage
Smoke. Place sausage directly on grates of preheated smoker for 1-1 ½ hours, or until the internal temperature reaches 165 degrees Fahrenheit.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Place the links of smoked sausage into an airtight container or plastic bag or wrap individually in plastic wrap or aluminum foil. Store for up to a week.
Freezer: Wrap each sausage in plastic wrap or aluminum foil and store in a freezer bag. Freeze for 2-3 months. Allow to thaw completely before reheating.
For best results, reheat in the oven or in a skillet on the stove top.
What Can I Make With Smoked Sausage?
There are so many delicious ways to use smoked sausage! From breakfast to lunch and dinner too. Pair sliced smoked sausage with some Blackstone Fried Eggs and hashbrowns for a tasty way to start your day.
It would be so yummy to use this sausage in Blackstone Tortellini too. Or mix it in with hearty Shrimp Boil or Jambalaya. You can add it to Sausage And Grilled Chicken Kabobs.
Use it as the protein in a Slow Cooker Stew too! There’s so many different ways to use smoked sausage.
Serving Suggestions
Smoked Baked Beans or BBQ Baked Beans on the grill are great side dishes to serve with these tasty smoked sausages. You can also serve them with Easy Smoked Vegetables or Grilled Vegetables too.
A simple Baked Potato or little Smoked Potatoes would taste great alongside smoked sausage as well. Mac and Cheese is a favorite to serve with dishes like homemade smoked sausage too!
If you need a healthy side, this Grilled Zucchini would be tasty as well as Grilled Asparagus.
Pro Tips
- Use an instant read meat thermometer to quickly and accurately check the internal temperature of the sausage links.
- If you want to eat these on a hotdog bun, then make sure the link length will fit on a bun.
- For best results, choose a quality sausage. When you grab cheap sausages, they may not end up with the best texture or flavor.
- Different sausages may have different cook times. If they are thicker or different types of meat then they may cook longer or shorter. So keep an eye on them while they cook.
- Leave about an inch of space between each sausage so the smoke can reach all sides of the sausage.
- Use tongs to remove the sausages from the smoker so you don’t poke a hole in them and lose the juices. And on that note, don’t poke holes in the sausages before you smoke them either!
- Smoke a few extra sausages and consider it meal prep for the days ahead!
- When serving smoked sausage to a crowd, don’t leave it out for longer than 2 hours or even 1 hour when it is 90 degrees Fahrenheit or warmer outside. Keep it warm in a slow cooker or a covered pan on the grill.
Frequently Asked Questions
Can you smoke sausage too long?
Yes, it is possible to smoke sausage too long. This is why it is important to check the internal temperature. Overcooked sausage can become dried out and tough and is not really enjoyable.
Do I need to flip the sausage partway through?
No, it is not necessary to flip the sausage because the smoke will surround the entire sausage with this cooking method. Keep the lid closed so the heat and smoke don’t escape.
What is the best flavor of wood chip to use?
Sausage already has plenty of seasoning, so I use a mild to medium wood that adds smoke without taking over the sausage’s unique flavor. Hickory and apple are good starting points, and cherry gives the casing a deep color. Mesquite is strong, so I’d skip it for a smoke this short. On a pellet grill, a competition or hickory blend works great.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Sausage
Make your sausage on the smoker for a delicious, juicy sausage full of smoky flavor.
Ingredients
- 16 ounces sausage raw or cooked
Instructions
- Preheat wood pellet smoker to 225 degrees Fahrenheit.
- Place sausages on the grill rack about 1 to 2 inches apart.
- Smoke for 1 to 1 ½ hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve with your favorites like sauerkraut and mustard on a bun.
Tips
Fridge: Place the links of smoked sausage into an airtight container or plastic bag or wrap individually in plastic wrap or aluminum foil. Store for up to a week.
Freezer: Wrap each sausage in plastic wrap or aluminum foil and store in a freezer bag. Freeze for 2-3 months. Allow to thaw completely before reheating.
For best results, reheat in the oven or in a skillet on the stove top.
Nutrition Information
Calories: 230kcal (12%), Protein: 11g (22%), Fat: 20g (31%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 54mg (18%), Sodium: 481mg (21%), Potassium: 187mg (5%), Vitamin A: 57IU (1%), Vitamin C: 1mg (1%), Calcium: 7mg (1%), Iron: 1mg (6%)
More Smoker Recipes You’ll Love
- Smoked BBQ Meatballs are one of the best appetizers ever! This quick and easy recipe is irresistibly delicious. One of our favorites for sure.
- Have you ever had Smoked Deviled Eggs? If not, you are totally missing out. You’ve gotta check out this recipe!
- Make Smoked Potato Casserole when you’re looking for a good comfort food casserole to take to potlucks or serve as a hearty side dish.
- Smoked Pork Butt is loaded with flavor and is really simple to make. It’s a really great beginner smoker recipe.
Mike Hall says
Smoked at 225-250 for 1.1/2 hrs. Most juicy sausage I’ve ever had!almost melt in your mouth!!! I used Johnsonville frozen sausage.
Sarah Hill says
I’m so glad you enjoyed it! Thanks for commenting and rating this recipe!