Smoked Sausage
Make your sausage on the smoker for a delicious, juicy sausage full of smoky flavor.
Servings: 6
Calories: 230kcal
Ingredients
- 16 ounces sausages brats, kielbasa, ect.
Instructions
- Heat wood pellet smoker to 225 degrees Fahrenheit.
- Place sausages on the grill rack about an inch or so apart.
- Smoke for 1-1 ½ hours or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve with your favorites like sauerkraut and mustard on a bun.
Notes
FRIDGE: Place the links of smoked sausage into an airtight container or plastic bag. You can also wrap them individually in plastic wrap or aluminum foil. Store in the fridge for up to a week.
FREEZER: Wrap each sausage in plastic wrap or aluminum foil and then place them into 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
Calories: 230kcal | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 481mg | Potassium: 187mg | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg