Even though sausage is one of the easiest meats to smoke, you are probably still wondering how to smoke sausages the right way.

Whether you just assembled your new smoker or are just looking for something new to smoke, we have you covered with everything you need to know on how to smoke sausages.

Smoking sausage is simple as long as you follow a few easy steps. Start with purchasing or making high-quality sausages.

Next, heat up your smoker to 250 degrees before adding your sausage. Cook the sausage for about two hours until they reach an internal temperature of 165 degrees.

It’s that simple, but this post will give you a few extra tricks that will help you master smoking sausages.

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Two Ways of Smoking Sausages

Hot Smoking

This is the classic style of smoking that most people are familiar with that is common in backyard cookouts and at bbq restaurants.

This is when meats are smoked at moderately high temperatures of around 225°F to 275°F with the purpose of fully cooking the meat.

Cold Smoking

This is a way of smoking meats at a low temperature in order to add flavor and aroma while keeping the meat fairly raw.

The process of cold smoking relies on fermentation and preservatives like salt and nitrates to control bacterial growth instead of heat.

If you are interested in cold-smoking sausage, take a class and proceed at your own risk as this process can be very dangerous.

Time and temperature rules for safe meat handling have to be strictly followed and this is best left for when you have more experience or for professional food handlers.

Best Sausages for Smoking

The best sausage to smoke is going to be any variety that is completely raw.

This allows for the sausage to take on the most smoke flavor possible while staying at a safe cooking temperature. This opens the door to a nearly endless variety of sausages that you can smoke.

Another important factor when choosing a sausage to smoke is which type of casing the sausage has. You will want to stick with natural pork or lamb intestine and avoid anything artificial.

Lastly, you will want to avoid any cured and aged sausages like salami as they will dry out even further and be nearly inedible.

Raw Sausages for Smoking

If you plan to smoke sausages, stick with raw sausages as they will need more time in the smoker which will allow them to take on more flavor and aromas.

Bratwurst

German sausage made from smoothly ground pork.

Merguez

A north African sausage made of lamb that is seasoned with harissa, cumin, and garlic.

Sage breakfast sausage

These are the classic American breakfast sausage links.

Italian sausage (spicy or mild)

Italian-style pork sausages flavored with fennel seed.

Longaniza

A Mexican sausage seasoned with annatto and paprika.

Chorizo

Spanish or Mexican fresh sausage links spiced with cumin and chili powder.

Hotlinks

A spicy southern American sausage with cayenne pepper.

Cold Smoked Sausages

smoked kielbasa sausage — Smoked kielbasa sausage

There are many great commercial producers of cold-smoked sausages on the market that are really delicious and safe.

These cold smoked or pre-cooked sausages are less desirable for smoking and are better for grilling, but they still produce a decent final product.

Andouille

Cajun sausage made with spiced medium ground pork.

Kielbasa

A polish style smoked sausage that was adopted by America with the addition of smoke.

Smoked chicken apple

A popular breakfast sausage alternative to the classic pork sausage.

Fun-flavored Sausages for Smoking

You do not need to stick to basic flavors when selecting a sausage to smoke. If you find a fun flavored sausage at your local butcher’s shop, give it a good smoke and see how it tastes.

Jalapeno and cheddar
Cherry and pinot noir
Garlic and pepper
Mango and habanero
Roasted garlic and gruyere cheese

You can also use sausages that are made from meats other than pork.

Chicken, turkey, beef, and lamb are pretty common but do not hesitate to experiment with sausages made with duck, wild boar, or other game meats.

Home-made Sausages for Smoking

If you are feeling adventurous, why not try out making your own sausages.

The process is a lot of fun and once you master the technique, you will be able to make any sausage that you could imagine. You can also get creative and create your own favorite flavors.

Here are the necessary supplies and tools that you will need to make your own homemade sausages:

Practical Notes for Smoking Sausages

sausage smoking — How long do you smoke sausages?

What temperature do you smoke sausages at?

The ideal temperature for smoking sausages is 250° for raw sausages and 275° for precooked sausages.

The key is to keep the temperature really consistent throughout the smoking process.

In fact, it’s common practice to set a probe thermometer to set off an alarm if the temperature swings 5°F in either direction.

The only time that this varies is when the meat is about to go on the smoker.

The smoker’s temperature can be increased by an additional 10°F to 15°F to compensate for the cooling effect that happens when the meat is first added.

How long do you smoke sausages?

The best part about smoking sausages is the quick cook time relative to other meats. You can smoke sausages in about 2 to 3 hours instead of 6 hours smoking spare ribs.

The relatively small size of sausages and the fact that any firm fat or connective tissue has been ground makes smoking sausage only about heating and aroma.

How long do you smoke sausages at 225°F?

At 225°, raw sausages will smoke in about 2 to 3 hours, while pre-cooked sausages can take 45 minutes to one hour.

Ultimately, time is a less important factor than the internal temperature of the sausage rising to 165°F. This temperature assures that the sausage has met a minimum temperature and is safe to eat.

It is important to mention that 225°F is on the low side and the sausage casing may become chewy if cooked at this temperature.

How long do you smoke sausages at 250°F?

At 250°F, raw sausages will take about 2 hours to smoke, while pre-cooked sausages will need to smoke for 30 to 45 minutes.

It’s important to note that these times do not mean that the sausages have been cooked safely. Always check the internal temperature to verify that they have reached 165°F.

How do you know when the smoked sausages are done?

To determine safely when the sausages are ready, you will need to monitor the internal temperature of the sausages.

Smoked sausages must be pulled from the smoker once the internal temperature reaches 155°F-160°F depending on the type of sausage as detailed below.

The best way to do this is with a wireless probe thermometer. The benefit of using this specific type of thermometer is that you can watch the temperature without opening the lid which cools down the smoker.

It also has an extra probe that can be used to monitor the temperature of the smoking chamber.

USDA recommended cooking temperatures for sausages

160°F – For Ground Meat including Pork or Beef sausages
- Pull the sausage from the smoker when the internal temperature reaches 155°F. The temperature will continue climbing to 160°F while it rests.

165°F – For Raw Chicken Sausage
- Pull the sausage from the smoker when the internal temperature reaches 160°F. The temperature will continue climbing to 165°F while it rests.

140°F – For Pre-cooked Sausage
- You will want to take them up to at least an internal temperature of 155°F so that they are safe and warm enough to enjoy.

How to Smoke Sausages in a Smoker

Luckily the cooking process of smoking sausages is really simple if you follow this recipe’s easy steps.

There is very little prep work required other than purchasing the sausage which allows you to focus on controlling the temperature of your smoker.

Start by either building up a bed of coals or turning on your pellet smoker.

Next, add some wood chunks or pellets and get your smoker to a stable 250°F.

Place a shallow pan with about 1 inch of beer or water on the bottom rack. If you do not have a bottom rack, place it on the side of the rack.

Insert a wireless probe thermometer through the end of the sausage lengthwise and set an alarm on the terminal to 155°F. This is the temperature when you really need to start paying close attention.

Place sausages on the rack and make sure to spread out the sausages. The smoke needs to make contact will every surface of the sausages.

You will need to let the sausage smoke for about a total of 2 hours.

Close the lid and closely monitor the smoking chamber’s temperature to keep it within 5 degrees on either side of 250°F.

When the sausages reach 160°F, remove them from the smoker leaving the probe thermometer in the sausage.

Rest the sausages with a loose tent of foil for about 10 minutes while continuing to monitor the temperature. Make sure it reaches 165°F before serving.

It’s time to serve your smoked sausages to your family and friends!

Tips for Smoking Sausages

Practice without meat first!

Learning to manipulate your fire and adjust the smoker’s damper in order to keep a consistent temperature is critical to producing good smoke. Practice first so you do not ruin some good sausages.

Do not poke holes or cut slits in your sausages.

This is a guaranteed way to dry out your sausages. You will need to insert a thermometer into a sausage to test its temperature.

Pick one sausage that will be your tester to avoid poking holes in multiple sausages.

Use a wireless probe thermometer

This style of thermometer is best as you can insert it through the end of the sausage prior to smoking and use it to monitor its temperature throughout the smoking process.

This eliminates the need to poke multiple holes in the sausage that comes from testing with a normal thermometer.

Be patient and keep the lid closed

I know you want to look and see how the sausages are doing, but don’t open the lid!!!

Opening the lid drops the temperature and will increase the likelihood of producing dirty smoke when you have to adjust the fire to get the chamber hot again.

Place your sausages directly over a shallow pan of water or beer.

This is extremely important if using a barrel smoker or a grill to smoke your sausages. As the sausages heat up, they will drip fats that can cause flareups that will scorch the casing and make them taste awful.

Best Wood for Smoking Sausages

The best woods for smoking sausages will vary by the type of meat and its flavor. Each type imparts its own unique wood flavor and aromas that are produced through the clean smoking process.

It’s a good idea to have a stock of different types of wood on hand so that you can decide what type of meat or sausage you want to smoke at a whim.

For pork or poultry sausage, go with fruit woods like:

For beef sausages, stick with:

Post oak
Hickory

For spiced sausages like longaniza or chorizo, use something assertive like pecanwood

If you are smoking sausages with a grill or an electric smoker, you will need wood chips instead of chunks.

This is a good quality brand that we have had some success with. They produce all of the wood varieties listed above and are sold in small packages so you can try out several varieties.

Best Dishes for Smoked Sausages

jambalaya with smoked sausage — Jambalaya – one of the best dishes with smoked sausages

Smoked sausages are best served as is right from the smoker with some good mustard or on a crusty roll with some peppers and onions. The question then becomes what to do with the leftovers.

Smoked sausages are a great way to add a smokey pop of flavor to dishes while also adding some richness from this fatty meat.

This lends itself to an end endless array of preparations ranging from classic dishes to creative new recipe applications. Here are a few of the favorites that we have used in our professional kitchens.

Southern braised greens – with smoked sausage instead of ham hocks

Jambalaya – with andouille or any smoked sausage

Smoked sausage tacos – with roasted hatch chilies, sweet corn salsa

Baked rigatoni – with smoked Italian sausages and gorgonzola cheese

Smoked sausage hash – with poached egg and hollandaise

Split pea soup – with smoked sausage

Baked beans – with smoked bacon and sausage

Storing and Freezing Smoked Sausages

According to the USDA’s recommendation, smoked sausages can be stored in the refrigerator in small quantities for 3 to 4 days and in the freezer for up to 2 to 3 months.

It’s important to note that the aromatics and overall quality of the smoked sausages will deteriorate quickly if not consumed immediately.

Final Thoughts: How to Smoke Sausages

Now you are armed with all the tools necessary to become a master at smoking sausages.

All you need to do now is practice controlling your fire while holding the temperature as close to 250°F as possible. After you master this, the hardest part will be opening the packaging of the sausages.

Now that you have properly learned how to smoke sausages, it’s time to try out smoking some other meats.

Check out our list of the best meats to smoke for ideas on what to smoke for your next backyard cookout.

Smoking Sausages: How to Smoke Sausages [Easy Step by Step Guide]