If you want a no nonsense guide on how to smoke sausage on a pellet grill then by all means read on.

With so many different types of sausage to choose from, and how quick and easy it it to smoke sausage there’s very little reason to not give smoking sausage a go. Smoke one type of sausage or try a combination of your favourite ones. It’s entirely up to you.

How to Smoke Sausage on a Pellet Grill

Different Types of Sausage For Smoking

You can smoke any any type of sausage to enhance the flavour, although starting with sausage that has been smoked already (e.g. certain types of Chorizo) is not really recommended because oversmoking is possible. Here are some of the most popular sausages to smoke:

• Italian Sausage
• Cumberland Sausage
• Boerewors (South African sausage)
• Chorizo (Mexican or Spanish)
• Andouille
• Bratwurst
• Frankfurters
• Breakfast sausage
• Venison sausage
• Wild boar sausage
• Chicken or turkey sausage
• Beef sausages
• Kielbasa (Polish sausage)
• Longaniza (Argentinian sausage)
• Cajun sausage
• Merguez (North African lamb sausage)

How Long to Smoke Sausage at 225?

If you are smoking sausage at 225F or 107C it will take somewhere between 1 1/2 to 2 hours to smoke it to a final internal temperature of 165F or 74C.

How Long to Smoke Sausage at 300?

If you smoke sausage at 300F or 149C it will take less time than the recommended slow and low cooking time of 225 or 107C – around 45 minutes to an hour with a target internal temperature of 165F or 74C for poultry sausages and 160F or 71C for red meat sausages.

How Long to Smoke Fully Cooked Sausage at 225?

If you want to smoke fully cooked sausage at 225F or 107C, you are essentially just reheating it and adding smoke flavour so it won’t take long at all – around 30-40 minutes. It’s best not to use fully cooked sausages that are already smoked as you will be in danger of oversmoking them.

What Temperature Do you Cook Sausage on a Pellet Grill?

The recommended low and slow temperature for smoking meats including sausage is 225F or 107C. You can save some time by smoking at higher temperatures of 250-275F (121-135C) although your sausage may not be just as smoky because the longer the meat is in the smoker the more smoke flavour it can take on.

How Long To Smoke Sausage on Traeger?

Set your Traeger Pellet Smoker to 225F or 107C and smoke sausage for 1-2 hours until the internal temperature registers 165F or 74C for any poultry sausage (e.g. chicken or turkey) and 160F or 71C for any pork, beef or lamb sausages.

Do You Wrap Sausage When Smoking it?

Sausages are only in the smoker for a short time compared to say pork butt or brisket, so you don’t really need to wrap them. If you are concerned about sausages drying out in the smoker spritz them or brush them with a little apple cider vinegar or chicken broth (stock).

Smoking Sausage on Pit Boss Pellet Grill

For a great instructional video on smoking sausage on a Pit Boss Pellet Grill try the video below.

Z Grills How to Smoke Sausage on a Pellet Grill Video

Z Grills Pellet Grills are becoming an increasingly popular and solid budget to mid range option for pellet smokers. This easy instructional video from Z Grills on how to smoke sausage on a pellet grill is very informative and helpful.

How to Smoke Sausage on a Pellet Grill Method

The method for smoking sausage on a pellet grill is very straightforward and is going to be similar regardless of the type of sausage you choose.

If your sausage has not been seasoned already you could use your favourite BBQ dry rub or season with salt and pepper (also optionally a little garlic powder). Many different types of sausage are already spiced and seasoned so you can leave out this step.

• Add your wood pellets of choice to the hopper and preheat your pellet smoker to 225F or 107C (for a strong smoke taste use hickory or mesquite for a milder sweeter smoke taste try cherry or apple wood – you can also do half strong and half mild e.g. hickory and apple wood)
• Put your sausages in the smoker, close the lid and smoke for around an hour or until the internal temperature of the sausage is 160F or 71C for red meat sausages and 165F or 74C for poultry sausages
• Check in around 45 minutes into the smoke to make sure your sausages don’t need a spritz to stop them drying out – for best results use a digital meat probe to monitor the internal temperature of your sausages
• Rest your sausages for 5-10 minutes and then serve

If you are looking for some more ideas try our smoked sausage recipes post.