Smoked beef sausage is the perfect way to add some flavor to your next meal. Whether you’re grilling out or cooking up a storm indoors, this recipe is sure to be a hit.
The key to great smoked beef sausage is in the seasoning. We’ve developed the perfect blend of spices that will give your sausage a delicious smoky flavor.
And, of course, the smoking process itself adds an extra level of flavor that can’t be beaten. Once you’ve tried our Smoked Beef Sausage, you’ll never go back to store-bought sausages again. So what are you waiting for? Give this recipe a try today!
Overview: Smoked Beef Sausage
- The smoked beef sausage requires a two-day preparation process.
- The meat must be ground twice, with different-sized dies, and blended with spices and water before stuffing.
- The sausage is smoked in a three-stage process, starting at 160°F, increasing the temperature to 170°F after an hour, then increasing to 180F until they reach an internal temperature of 160°F (another three hours).
- Once the sausage reaches the desired temperature, it must be cooled in ice water before refrigerating or freezing.
How To Make Smoked Beef Sausage
Dice the Meat
Grind the Sausage
Blend in Spices and Water
Grind the Sausage Again
Blend with Stand Mixer
Test the Flavors
Refrigerate the Ground Beef
Stuff the Sausage
Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot, leaving enough room for the sausage to move around inside. This space will allow the sausage to expand during cooking, ensuring that it doesn’t burst.
Refrigerate the Sausage Again
Preheat the Smoker
Increase the Smoker Temperature
Increase the Smoker Temperature Again
The internal temperature of the sausage is essential to ensure that it’s safe to eat. A meat thermometer inserted into the sausage can help you monitor the internal temperature.
Place Smoked Sausage in Ice Bath
After shocking, place the sausage back on a rack-lined sheet pan and let it cool to room temperature. Refrigerate for up to one week or freeze for up to 9 months. Smoked beef sausage can be eaten cold or warmed up before eating, depending on personal preference.
Tips For Making Beef Smoked Sausage
If you’re a beginner trying to make sausage for the first time, it’s important to know a few tips to make the process go smoothly. Making homemade sausage requires attention to detail and patience, but the result is well worth it. Here are some additional tips to keep in mind when making sausage.
Chill Everything
In addition to chilling the meat, make sure all your equipment is cold. Place the grinder attachment and mixing bowl in the freezer for a few minutes before you begin. Keeping everything cold will prevent the fat from melting and creating a grainy texture in the sausage.
Experiment with Seasonings
While this recipe calls for a specific blend of spices, feel free to experiment with different seasonings to find the perfect flavor for you. Try adding some red pepper flakes or fennel seeds to the mix.
Monitor the Internal Temperature
Using a meat thermometer is crucial to ensure the sausage is fully cooked and safe to eat. Make sure to insert the thermometer into the center of the sausage. The internal temperature should reach 160°F to ensure that it’s fully cooked.
Use Natural Casings
Although synthetic casings are an option, using natural casings gives the sausage a more authentic and traditional taste. Make sure to soak the casings in water before stuffing them to make them pliable and easier to work with.
Don’t Overstuff
It can be tempting to try to fill the casing as much as possible, but overstuffing can cause the casing to burst during the smoking process. Make sure to leave enough room for the sausage to expand as it cooks. A good rule of thumb is to fill the casing to about two-thirds full
Best Beer To Serve With Smoked Beef Sausage
Pairing beer with food can be an art form, and finding the right brew to complement your smoked beef sausage can elevate your meal to the next level. Here are the top three types of beer that pair well with this smoked beef sausage recipe.
Amber Lager
This style of beer is a perfect match for smoked beef sausage, especially when it comes to beef. The crisp and refreshing taste of an amber lager pairs perfectly with the rich and savory flavors of the sausage. Its maltiness also complements the spice mix in the sausage, making it an ideal choice.
Brown Ale
Brown Ale’s nutty, caramel notes, and malt-forward flavor profile make it a great choice to pair with smoked beef sausage. The slightly sweet and toasty notes of brown ale can complement the smokiness of the sausage, while its bitterness can cut through the fatty texture.
IPA
For those who prefer a more hoppy beer, an IPA is an excellent pairing for smoked beef sausage. The bitterness and floral notes in the IPA can stand up to the bold and spicy flavors in the sausage. Additionally, the hoppy bitterness helps to cleanse the palate between each bite.
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Recipe Card

Smoked Beef Sausage
Equipment
- Smoker Pellets
- BBQ Grill Accessories (Tongs)
- Meat Grinder
- Sausage Stuffer
Ingredients
- 5 lbs Certified Angus Beef® brand chuck
- 2 tbsp kosher salt
- 2 tsp dehydrated minced garlic
- 2 tsp dried marjoram
- 2 tsp coarsely ground black pepper
- 2 tsp sugar
- 1 tsp ground ancho chile powder
- 1 tsp smoked paprika
- 1 tsp pink curing salt #1
- 3/4 cup ice water
- natural pork casing
Instructions
- Â Dice the meat into cubes.
- Set up the meat grinder with a larger die and pass the meat through it into a bowl.
- Blend in the spices and water by hand, then place in the freezer for at least 10 minutes.
- Change to a smaller die on the meat grinder and pass the meat through again.
- Cook a small patty to test the flavors, then adjust as needed.
- Cover the bowl and refrigerate the meat for 24 hours.
- Pack the meat into a sausage stuffer and slide the casings onto the tube.
- Place the links on a rack-lined sheet pan and refrigerate uncovered for another 24 hours.
- Heat the smoker to 160F degrees and smoke the sausage for 1 hour.
- Increase the temperature to 170F degrees and smoke for 1 hour.
- Increase the temperature to 180F degrees and smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
- Remove the sausage from the smoker and place it in a bath of ice water until it reaches an internal temperature of 120F degrees.
- Place the sausage on a rack-lined sheet pan and let cool to room temperature.
- Refrigerate for up to one week or freeze for up to 9 months.