Please enjoy these recipes for smoke sausage and try them out at home.
Some of the recipes call for different ways of cooking the sausages, but they all show you how to make the sausage from scratch.
It will take around 2-3 hours (until the internal temperature is 160°F) to smoke sausages at 225°F over hickory or the wood of your choice.
We always prefer to smoke our sausages slow and low in the smoker, but if you want a quicker cook use the oven, your hob or the BBQ at a higher heat.
You’ll be missing out on that classic smoky taste which we’d sacrifice time for any day!
You can also buy pre-prepared sausages to smoke, but just be careful you don’t buy sausages that have already been smoked. You’ll be wasting your time because they will just dry out, and generally not taste good.
This recipe is for making a Bratwurst from scratch using a meat grinder and hog casings.
It isn’t as difficult as it might sound and the satisfaction levels from making your own sausage are extremely high!
This is all that you will need:
- Meat Grinder (cheap!)
- Sausage Maker (cheap!)
- Natural Hog Casings – caliber 28 / 30
Ingredients for Homemade Bratwurst
- 64g or 1/3 cup powdered milk (you can also use dried milk)
- 1 teaspoon fine sea salt
- ½ teaspoon of freshly ground black pepper
- ½ teaspoon of dried marjoram
- ¼ teaspoon of ground ginger
- 1 teaspoon of freshly ground nutmeg
- ¼ teaspoon of freshly ground mace
- 1 egg
- 80ml or 1/3 cup of milk
- 200g or roughly 1/2 lb cubed pork belly
- 800g or roughly 1 ¾ lb boneless cubed pork shoulder
- 4-5 feet hog casing rinsed
You grind the pork in the meat grinder then add it to a bowl with the spices and seasonings.
Then you stuff the meat into the hog casing and pass it all through your sausage maker, and tie the ends off.
With a little practice it’s a fairly straightforward process.
Before smoking make sure you prick the sausages with a fork so the skins don’t split.
Delicious smoked low and slow at 225°F over hickory wood.
Originating in Spain, but popular in Portugal and all over South America, the chorizo sausage is basically made from pork and smoked paprika along with some other spices and seasonings. It has a bold, spicy and unique flavour and it’s perfect for smoking.
This recipe calls for grilling the sausage for a short while on the BBQ, but you know how to smoke sausages now!
- 2 1/2 pounds of cubed pork shoulder
- 1/2 pound of cubed pork fat back
- 1 teaspoon of dried Mexican oregano
- 1/3 cup of chilled cider vinegar
- 2 teaspoons of minced garlic
- 6 tablespoons of ancho chilli powder
- 1 1/2 tablespoons of coarse salt
- 1/2 teaspoon or freshly ground black pepper
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/8 teaspoon of ground cloves
- Natural Hog Casings Rinsed
You grind the meat, mix in the spices, vinegar and seasoning, stuff it into the hog casings and then pass it through your sausage maker.
Once you are ready to cook the sausage follow the instructions in the first recipe for smoking at 225°F.
If you aren’t familiar with the traditional South African sausage Boerewors, it’s a bold, spicy sausage with a strong taste of coriander seeds, nutmeg, allspice and ground cloves.
It’s also super tasty and very distinctive.
It’s prepared in a similar way to the other recipes here, but at the end you arrange it in a spiral – like a Cumberland sausage.
- 4.5 lbs (2.5kg) beef = top round roast silverside or brisket
- 2.5 lbs (1.1kg) fatty pork shoulder, belly or neck
- 125 ml malt vinegar
- 1/2 teaspoon fresh grated nutmeg
- 1 teaspoon of ground allspice
- 1/4 teaspoon of ground cloves
- 5 teaspoons of salt
- 1 teaspoon fresh ground black pepper
- 50 ml Worcestershire sauce
- 1 pack wide sausage casing
The recipe suggests a quick cook on the BBQ but yes, you guessed it, we recommend you smoke it slow and slow for 2-3 hours at 225°F.
This Toulouse style sausage uses a mix of duck and pork (with optional goose) and then ground in the sausage maker at the coarsest setting.
The French often enjoy Toulouse sausages in cassoulets, but they are great on the grills too.
You’ll need to marinade the meat in salt, garlic and spices the day before you want to cook them for maximum flavour.
They are prepared in a similar way to the other recipes here and best smoked at 225°F for 2-3 hours until the internal temp is 160°F.
- Rinsed hog casings
- 3 pounds or lean pork, duck – optional goose
- 2 pounds of pork belly or pork shoulder
- 1/2 cup chilled white wine
- 2 tablespoons (plus a teaspoon) of Coarse Salt
- 4g Instacure No. 1, about 1/2 teaspoon for curing
- 2 tablespoons of fresh garlic
- 2 tablespoons of black pepper
- 1 teaspoon or 1/2 freshly grated nutmeg
This recipe suggests roasting your sausages in the oven but you know better! Smoke them for 2-3 hours.
This will make you two lovely spicy and herby spiral sausages.
Absolutely delicious with mash and onion gravy!
Ingredients for the Cumberland Sausage
- 2.5 m Natural Hog Casing Rinsed
- 3.6 lbs or 1.5 kg Pork Blade
- 1/2 Tsp of Ground Mace
- 1 Tsp of Ground Nutmeg
- 1/2 Tsp of Cayenne Pepper
- 4 Tsp of Dried Sage
- 5 Tsp of Coarse Sea Salt
- 3 Tsp of Black Pepper
- 1 Tsp of White Pepper
- 1 1/3 Cup (150g) of Dried Breadcrumbs
- 3 Tbsp + 1 Tsp of Water
If you enjoyed this article you could also try our ‘Smoked Burgers,’ Recipe.
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