If you love smoked sausage, you’ll want to learn how to make it at home. Not only is homemade smoked sausage tastier than store-bought varieties, but it’s also more economical.
The best part is that it’s not difficult to make smoked sausage at home, especially if you have an electric smoker.
In this post, we’ll show you how to make smoked sausage in an electric smoker. We’ll also provide some tips on smoking sausage, as well as recipes for smoked sausage. So if you’re ready to learn how to make delicious smoked sausage at home, read on!
You can also check our articles on How to Smoke a Pork Loin Roast in an Electric Smoker, The Ultimate Guide to Seasoning an Electric Smoker, How to Make Electric Smoker Chicken Thighs, Masterbuilt Smoker Instructions: A Detailed Guide, Smoked Drumsticks: How to Make Chicken Drumsticks, and How to Make Masterbuilt Smoked Ribs.
How to Choose the Type of Sausage to Smoke?
When it comes to smoking sausage, there are many different types of sausage that you can choose from. The type of sausage that you ultimately choose will be based on your personal preferences.
Some of the most popular types of sausage to smoke include:
– Pork sausage
– Beef sausage
– Chicken sausage
– Turkey sausage
Of course, you’re not limited to these types of sausage. You can really smoke any type of sausage that you like. Just keep in mind that the smoking process will impart a smoky flavor to the sausage, so you may want to choose a sausage that will complement that flavor.
Preparing and Smoking the Sausages
Once you’ve chosen the type of sausage that you want to smoke, it’s time to prepare them for smoking.
Size of the Sausage
The first step is to make sure that your sausages are the right size for smoking. If they’re too big, they may not cook evenly. If they’re too small, they may overcook. So it’s important to get the sizing just right.
Set your Smoker
Next, you’ll need to prepare your electric smoker according to the manufacturer’s instructions. This usually involves adding wood chips or pellets to the smoker and setting the temperature.
Place Sausages on Smoker Racks
Once your smoker is preheated, it’s time to place the sausages on the racks. Make sure that they’re at least 2 inches apart so that they have plenty of room to smoke evenly.
Close the Smoker and Let the Sausages Smoke
Now it’s time to let the sausages smoke. Close the smoker and let them smoke for the amount of time specified by the recipe or until they’re cooked through.
The cooking time will vary depending on the type of sausage, the size of the sausages, and the temperature of the smoker. So it’s important to check the sausages periodically to make sure that they’re cooking evenly.
Remove from Smoker and Serve
Once the sausages are cooked through, remove them from the smoker and serve immediately or store them for later.
What Temperature Should Sausage be Smoked At?
225°F is the perfect temperature for smoking sausages. Try to maintain a temperature range between 225° and 250°F if you’re using a smoker that can’t be set to a certain temperature.
How do you Know when Sausages are Done?
There are a few ways to tell when sausages are done.
The first is to use a meat thermometer. Each type of sausage has a different desired temperature. To check if your sausage is cooked correctly, insert the thermometer into the center of it and make sure that it reads the required temperature for that specific type of sausage.
Another way to tell if sausages are done is to look for signs of doneness. Cooked sausage should be firm to the touch and slightly pink in the center.
If you’re not sure if the sausages are done, err on the side of caution and smoke them for a few minutes longer.
Can you Overcook Sausage?
Yes, it is possible to overcook sausage. If sausages are overcooked, they can become dry and crumbly. So it’s important to check them periodically to make sure that they’re cooking evenly.
If you think that the sausages are getting close to being overcooked, you can try spraying them with water or apple juice to help keep them moist.
How Long to Smoke Sausage in Electric Smoker?
The amount of time that you need to smoke sausage in an electric smoker will depend on the type of sausage, the size of the sausages, and the temperature of the smoker.
It normally takes 3 hours to smoke sausage at 225 degrees Fahrenheit, but you should flip them over every 45 minutes. However, as usual, it’s best to check the sausages on a regular basis to ensure that they’re cooking evenly.
How to Eat Smoked Sausages?
There are many ways to enjoy smoked sausages. They can be eaten as is or used in recipes. Here are some ideas for how to eat smoked sausages:
Smoked Sausage Pizza
Craving pizza but want to mix things up? Give this smoked sausage pizza a try! Start by preheating your oven to 350 degrees. Next, take a store-bought or homemade pizza crust and top it with your favorite sauce. Then, add sliced smoked sausage and your favorite pizza toppings. Bake for 15-20 minutes or until the crust is golden brown.
Smoked Sausage and Waffles
This one is sure to please the whole family! Start by making your favorite waffle recipe. While the waffles are cooking, heat up some smoked sausage in a pan on the stove. Once the waffles are done, top them with the smoked sausage and enjoy! Add a little syrup if you’re feeling extra indulgent.
Smoked Sausage Ramen
This hearty dish is perfect for a cold winter night. Start by cooking ramen noodles according to package instructions. While the noodles are cooking, heat up some smoked sausage in a pan on the stove.
Once the noodles are done, add them to a bowl along with the smoked sausage and your favorite ramen toppings (we like eggs and green onions). Serve hot, and enjoy!
How to Store Leftover Smoked Sausage?
If you have leftover smoked sausage, here are some ways to store it.
Refrigerate it for Up to One Week
The simplest way to store your sausage is to put it in the fridge. Your sausage will be good for up to one week when stored this way. The key is to make sure that the sausage is in an airtight container so that it doesn’t dry out. You can also wrap the sausage in aluminum foil or plastic wrap before putting it in the container. This will help keep the sausage moist.
Freeze it for Up to Six Months
If you want your sausage to last a little longer, you can freeze it. When stored in the freezer, the smoked sausage will last for six months. Again, make sure that the sausage is wrapped tightly so that it doesn’t dry out. When you’re ready to eat the sausage, thaw it in the fridge overnight before cooking.
Store it in a Cool, Dry Place
If you live in a climate with low humidity, you can store your smoked sausage at room temperature. Put the sausage in an airtight container and keep it in a cool, dry place like a pantry or cupboard.
The key is to make sure that the temperature stays consistent; if it fluctuates too much, mold can grow on the sausage. Smoked sausage that is stored this way will last for up to two weeks.
Best Wood for Smoking Sausage
One of the most important factors in creating the perfect sausage is the type of wood you use for smoking. The right wood will impart flavor and create a tantalizing aroma that will make your sausages irresistible. Here are six of the best woods for smoking sausage.
Hickory
Hickory is the king of smoking woods. It imparts a strong, robust flavor that pairs well with all types of sausage. Hickory smoke also has a natural sweetness that can help to offset the saltiness of cured meats. When using hickory, it’s best to use only a small amount, as too much can make your sausage taste bitter.
Maple
Maple is another excellent choice for smoking sausage. It provides a subtle sweetness that compliments the savory flavors of the meat. Maple is also a versatile wood that can be used with a variety of different meats, including pork, chicken, and turkey. If you’re looking for a milder flavor, then maple is the way to go.
Oak
Oak is a strong smoked flavor that goes well with hearty meats like beef and pork. It’s important to use oak sparingly, as too much oak smoke can give your sausage a bitter flavor. If you’re using oak, it’s best to pair it with another milder wood like maple or hickory.
Cherry
Cherry is one of the best woods for smoking poultry like chicken and turkey. It provides a delicate sweetness that helps to enhance the natural flavors of the meat. Cherry is also a good choice if you’re looking for subtle smoke flavor.
Apple
Apple is another great choice for smoking poultry and pork. It imparts a delicate sweetness and fruitiness that complements the savory flavors of meat perfectly. Applewood smoke also has a bit of spice to it which can help to balance out the fat in pork sausages.
Pecan
Pecan is a good all-purpose smoking wood. It can be used with beef, pork, chicken, and turkey. Pecan imparts a mild, nutty flavor that pairs well with the natural flavors of the meat. If you’re looking for a versatile wood that can be used with a variety of different meats, then pecan is an amazing choice.
Key Reminders for Smoking Sausage
Now that you know the basics of smoking sausage, here are a few key reminders to help you get the best results.
Choose the Right Sausage
The first step in smoking sausage is to choose the right sausage. If you’re using fresh sausage, make sure that it’s made with lean cuts of meat.
Fatty sausage will not smoke well and will likely cause your smoker to flare up. For the best results, use a lean sausage that is high in protein and low in fat.
Use the Right Wood
As we mentioned earlier, the type of wood you use for smoking sausage is important. Different woods will impart different flavors, so it’s important to choose a wood that pairs well with the sausage you’re using. If you’re unsure which wood to use, hickory is a good all-purpose choice.
Don’t Over-Smoke
It’s important not to over-smoke your sausage. If you smoke it for too long, the fat will render out, and the sausage will be dry and crumbly. Aim for a light smoke flavor that compliments the natural flavors of the sausage.
Let it Rest
After smoking, it’s important to let the sausage rest. This allows the flavors to meld and the sausage to absorb the smoke flavor. By letting the sausage sit, you give the juices time to distribute evenly, resulting in a tastier final product.
Slice it Thick
When slicing smoked sausage, it’s important to slice it thick. This will help to prevent the sausage from drying out. Slicing the sausage thick also allows you to get more of the smoky flavor in each bite.
Some Recipes Using Smoked Sausage
Here are some recipes that use smoked sausage:
Sausage and Peppers Skillet
Ingredients:
- 1 pound smoked sausage, sliced into 1/2-inch pieces
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, diced
- 1 (14.5 ounces) can diced tomatoes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions:
1. In a large skillet over medium heat, cook smoked sausage, peppers, and onion until sausage is browned and vegetables are softened.
2. Add diced tomatoes, garlic powder, onion powder, and black pepper to the skillet. Stir until well combined.
3. Cook for an additional 5 minutes, or until heated through. Serve on a bed of rice or pasta.
Cream Cheese Smoked Sausage Pasta
Ingredients:
-1/2 pound hot Italian smoked sausage
-1/2 cup heavy cream
-8 oz cream cheese
-1/4 cup grated Parmesan cheese
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/2 pound cooked penne pasta
-1 tablespoon olive oil
-1/4 cup chopped fresh parsley
Instructions:
1. Cut the sausage into bite-sized pieces and set it aside.
2. In a large saucepan, combine the cream, cream cheese, Parmesan cheese, salt, and pepper. Cook over low heat, frequently stirring, until the cheese is melted and the mixture is smooth.
3. Add the cooked pasta and sausage to the sauce and stir until well-coated.
4. Drizzle with olive oil and sprinkle with chopped parsley before serving. Serve hot.
Smoked Sausage Green Beans and Potatoes Casserole
Ingredients:
1 lb. smoked sausage, diced
1 (16 oz) package frozen green beans
2-3 medium potatoes, diced
1 onion, diced
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine all ingredients.
3. Pour into a 9×13 inch baking dish.
4. Bake for 45 minutes or until potatoes are tender.
Smoked Sausage Cajun Alfredo
Ingredients:
-1 lb. smoked sausage, sliced
-1/2 cup diced onion
-2 cloves minced garlic
-1/4 cup all-purpose flour
-2 cups milk
-1/4 teaspoon black pepper
-1/2 teaspoon cajun seasoning
-1/4 teaspoon dried thyme
-1/4 teaspoon salt
-1 (16 oz) package frozen broccoli, cauliflower, and carrots mix
-3 tablespoons chopped parsley
-1/4 cup grated Parmesan cheese
-1/2 teaspoon dried basil
-1/4 teaspoon ground black pepper
-8 oz fettuccine noodles
-1 tablespoon olive oil
-1 tablespoon butter
Instructions:
1. In a large saucepan, saute onion and garlic with little oil over medium heat until tender. Add sausage, and cook until browned.
2. Stir in flour, and gradually add milk. Bring to a boil, and cook for 2 minutes, stirring constantly. Add black pepper, cajun seasoning, thyme, and salt.
3. Reduce heat, and simmer for 10 minutes.
4. Meanwhile, cook noodles according to package directions.
5. In a large skillet, heat olive oil and butter over medium-high heat. Add broccoli mixture, and cook for 4 minutes.
6. Add parsley, Parmesan cheese, basil, and black pepper. Cook for 2 minutes.
7. Drain noodles, and add to broccoli mixture. Add sausage mixture, and toss to combine. Serve immediately.
Smoked Sausage in Electric Smoker FAQs
How long do you smoke sausage at 250 degrees?
Raw sausages will smoke for around 2 hours; however, pre-cooked sausages will smoke for 30 to 45 minutes at 250°F.
How Long to Smoke Sausage at 275 Degrees Fahrenheit?
Normally, it takes 45 minutes to 1 hour for sausages to get fully cooked when smoked at 275 degrees Fahrenheit.
Do you have to hang sausage to smoke it?
No, you don’t necessarily have to hang sausage to smoke it. You can place it on the smoker racks, but many people prefer to hang it because it allows the smoke to evenly surround the sausage.
Can you smoke already smoked sausage?
Yes, you can smoke already smoked sausage, but it doesn’t need to be smoked for as long. If you’re smoking pre-cooked sausage, smoke it for about an hour at 225°F.
Conclusion
Smoked sausage is a delicious and easy-to-make protein that can be enjoyed in a variety of ways. Whether you’re making it from scratch or using pre-cooked sausage, smoking sausage is a great way to add flavor and depth to your dishes. And with an electric smoker, it’s easy to get the perfect results every time.
We hope you enjoyed this article on how to make smoked sausage in electric smoker. If you follow the instructions and tips above, you’ll be sure to create a delicious and satisfying meal that your whole family will love. So, don’t wait any longer; get smoking!