smoked beef sausage
Smoking Sausage in a Smoker: What You Need to KnowHere are some tips for smoking sausages to perfection:
Ingredients
- 3-4 pounds ground beef 80-85% lean
- 1 pound pork fat adds moisture and flavor
- 4-6 cloves garlic minced
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper optional, for heat
- 1 teaspoon crushed red pepper flakes optional, for extra spice
- 2 tablespoons salt
- 1 tablespoon sugar helps with browning
- 1 tablespoon mustard seeds adds tang
- 1 tablespoon thyme dried or fresh
- 1 tablespoon smoked paprika for a smoky flavor
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- 1/4 cup water or ice to help bind the mixture
- Natural sausage casings hog casings, soaked in water
Optional for spicier sausage:
- 1-2 jalapeños finely chopped
- Cayenne pepper or chili powder adjust to taste
Instructions
- Preheat the Smoker: Before smoking, heat your smoker to around 225°F to 250°F. This ensures slow cooking and lets the sausage absorb the smoky flavors without drying out.
- Choose the Right Wood: The wood type impacts the sausage’s flavor. Hickory, oak, or mesquite work well with beef sausages, providing a robust, savory smokiness.
- Arrange the Sausages: Place the sausages with enough space between them for the smoke to circulate. This ensures even cooking and prevents them from sticking. Use a meat thermometer to check that the internal temperature reaches 160°F, which means the sausage is fully cooked.