How to Smoke Sausage in a Pellet Smoker? (2020 Guide)

It is very easy to smoke sausage in a pellet smoker. It is easy in the case when you are smoking for the second time or smoking pre-made sausages that are raw.

But when it comes to smoke sausage at home, then it appears to be your real test.

We recommend you to smoke sausage at your home because if you try it then you will never go back to the store-bought sausage.

To smoke sausage at your home, it will require a lot of preparation and tips.

So in this article, we will provide you all the necessary things to smoke sausage at your home in a pellet smoker very efficiently.

Supplies you will need:

You need to have many things before you start smoking your sausage.

These things are:

Smoke Sausage Pellet:

Smoke Sausage

Sausages:

You can use any type of sausage. They can be either smoked or never smoked raw sausages.

You need a temperature lower than 200 degrees Fahrenheit to make it free from any bacteria.

Pellet Smoker:

You must make sure that you have used a pellet smoker before as well.

You need indirect heat to smoke sausages, and for that purpose, a pellet smoker is an ideal choice.

Smoker Rack:

This thing is optional. But you can use it if you prefer to hang your sausages in the smoker.

You can also lay them directly on the grill rack if you do not use it.

Fuel Source:

You must have plenty of fuel smoke sausages efficiently. During the smoking process, you should not run out of the fuel.

Thermometer:

You also require an instant-read thermometer while smoking sausages.

Sausage stuffer:

This is an attachment for your meat grinder or stands mixer. They usually come with the machine or are sold separately.

Meat Grinder:

This is also a necessary element to smoke sausage efficiently.

But if you are not having it then you can also use store-bought ground pork.

Chef Knife and Cutting Board:

They are also very necessary to smoke sausage. They are required to cut up the meat.

Preparing the Sausages for the Pellet Smoker:

Preparing the sausages for the pellet smoker

As we have mentioned before that you can either use a pre smoked sausages or store-bought sausages to smoke sausage.

The sausages which you brought from the store have already been cured and smoked so they can be smoked immediately.

To smoke sausage, you just need to follow a very easy recipe. All you have to do is to follow the directions properly.

The most important part of the preparation is acquiring the sausage.

You also have to make sure that all the ingredients have been collected accordingly.

Sausage Recipe:

Now coming towards the very easy recipe to smoke sausage. You need to add all the main ingredients and all the salts to stay in the recipe.

We will provide you the perfect recipe to smoke sausage perfectly.

The ingredients which are required are:

  • 4 lbs. pork butt
  • 1 tablespoon Garlic powder
  • 1 tablespoon Tender quick curing salt
  • ¼ cup dark beer 
  • 1 tablespoon. Course ground black pepper
  • 1 tablespoon Kosher salt
  • Sausage casings, rinsed
  • 1 tablespoon. Ground mustard
  • ½ tablespoon fennel seeds
  • 1 tablespoon coriander
  • ¼ cup sherry
  • 1 tablespoon. Worcestershire sauce
  • 1 tablespoon Onion powder
  • 2 tablespoon minced fresh chives

Directions:

Directions

To smoke a perfect sausage, you have to follow these steps:

Step#1:

First of all, cut the pork but into 1 or 2-inch cube pieces. They must be small enough to feed into the meat grinder.

Step#2:

Then stick it on the sheet pan and place it in the fridge for about one hour. You do this so that your meat easily passes through the meat grinder.

Step#3:

Then grind your meat by using the meat grinder when it is partially frozen.

Step#4:

Then you have to remove the grinding attachment and replace the sausage.

Step#5:

Then you have to mix all the dry ingredients in a large bowl and then you have added the wet ingredients in it.

Mix them until everything is evenly distributed.

Step#6:

Then please the casings of the sausage on the sausage stuff. Then you have to fill the sausage casings one by one.

You can also place them by twisting them every 8 inches.

Step#7:

Then you must place them in the fridge for about 2 hours before grilling or smoking.

Step#8:

You have to smoke sausage within the 24 hours of the stuffing.

After following all the steps, you will be having the most delicious sausage to eat. I am sure that you will like it.

Type Wood Pellets to Choose:

Type Wood Pellets to choose

There are many different types of wood pellets available in the market. Each type of these wood pellets will provide you a different flavor.

Different wood pellets provide you a wide range of different wood flavors.

Hickory and Apple are known to be the best mix of wood to smoke sausages.

But there are many other types of wood available which will also provide you amazing tastes.

Some of these are:

Hickory:

It is considered to be the best wood to choose when you are smoking the sausages.

It is considered the best because of its rich flavor and subtlety for bbq notes.

You will not face any underwhelming overpowering by using this wood.

Fruit (cherry, apple, peach):

They are also very well-known woods. As from the name, we can very well imagine that these types of foods will give a fruity flavor to your sausages.

It also protects you from underwhelming as they are very subtle. This type of wood is very best for smoking poultry and fish.

Mesquite:

When we talked about the smoke density and flavor, then this type of wood takes the lead from all the other words because it is the strongest of them all.

You can very easily overpower your sources with smoke flavor while using this type of wood.

I am sure that you will like its taste so you must give it a try.

Maple:

This is also worth considering wood. This type of wood is also known for adding a lot of sweetness to your sausages.

It gives you a sweet taste without a lot of Smoky flavors. you must at least give this type of wood, a try. You will surely like its taste.

Oak:

This is one of the most commonly used woods for smoking meats. But if you use it for smoking poultry then it might give you a dense and thick smoke.

So for smoking sausages and other types of poultries, these types of woods are usually avoided.

The Smoking Process in a Pellet Smoker:

The smoking process in a pellet smoker

In this article, we will also provide you a complete smoking process that goes on in a pellet smoker. We will describe these steps in a sequence. 

First of all, you have to load the pellet smoker with the pellets fully. Then turn on your pellet smoker and heat it to 225 degrees Fahrenheit.

Place or hang the sausages danger smoker when it has reached up to its temperature. Place the sausages directly on the rack.

Then you have to close this smoker and let it smoke for about 1 hour. Then you have to check the temperature of the sausage after an hour.

You will check the temperature by thermometer so you must make sure that it is away or in the middle from any residual heat so that you can get an adequate temperature reading.

If the thermometer gives you an internal temperature of 157 degrees, then you have to remove the sausages.

Then your sausages will continue to cook while resting and placed outside.

But if the temperature doesn’t reach 157 degrees then you have to continue the smoking and check it after every 5 minutes so that it reaches the required temperature.

After removing the sausage you have to allow it to rest for about 20 minutes.

Once they are smoked then you can place them in your fridge for almost two weeks if you want to store them.

But in most of the cases, people use them right after refrigerating it.

Conclusion:

By observing all the given information, we can say that smoking sausage in a pellet smoker is not that easy. You have to keep many things in mind.

So you must go through the article properly if we want to smoke sausage in a very efficient way.

You can cook a perfect sausage it’s so many different flavors and combinations. You just need to give it a try.

I am sure that you will like the delicious and wonderful taste of your sausage. In this article, we have tried our best to cover all the aspects appropriately.

All the information that is given is completely authentic and thoroughly researched. Everything is described in a sequence and an organized manner.

I am sure that you will love the content of this article.

Yet if any ambiguity or query is left in your mind that you must not hesitate to ask. It will be a matter of pleasure for us to answer your queries.