Making Smoked Pork Sausage from scratch can seem daunting, but with the right ingredients and instructions, it’s a breeze. The most important part is choosing quality pork. Look for a piece of meat that is fatty and has a good amount of skin on it. This will ensure that your has plenty of flavors and a juicy texture.
The key to success with this recipe is to keep the meat and equipment cold throughout the process, as this helps to prevent the sausage from becoming mushy or losing its shape. But once you have your ingredients prepped and your equipment ready to go, you’ll be rewarded with the amazing flavor and texture of fresh, homemade smoked pork sausage.
So whether you’re looking to impress your friends and family with your culinary skills or simply want to enjoy some delicious smoked pork sausage on a lazy Sunday afternoon, give this recipe a try and get ready to be blown away by the flavor and aroma of homemade smoked pork sausage!
Overview: Making This Smoked Sausage Recipe
- Keep the meat and equipment cold – Freeze the sausage grinder parts for 2 hours and keep the meat in the refrigerator until ready to grind.
- Cook low and slow – Smoke the sausage at 250°F for 1-2 hours until the internal temperature reaches 165°F.
- Chill before slicing – Let the sausage cool slightly before slicing it to ensure it retains its shape.
- Store leftovers properly – Vacuum seal and freeze any leftover smoked pork sausage for later use.
How To Make Smoked Pork Sausage
Freeze Sausage Grinder Parts
Before beginning the process of making smoked pork sausage, it is important to freeze the sausage grinder parts for about 2 hours. This will help the pork grind smoothly! It is important to note that only the grinder parts should be frozen and not any electrical equipment, as this could damage the equipment.
Soak Hog Casings
Soak hog casings in cold water for at least an hour before being used. This will help to soften them and make them more pliable when stuffing them with the sausage mixture.
Make Spice Mixture
In a bowl, mix together the brown sugar, spices, salt, and pepper. This mixture will be used later on to flavor the sausage.
Take the pork and divide it into two equal chunks, and place each chunk in its own bowl.
Using the chilled sausage grinder, grind one bowl of pork at a time. It is important to keep the other bowl of pork chilled while the other is being ground. This will keep the fat intact and make it easier to stuff the casings.
Add Filling Ingredients
Once all of the pork has been ground, combine it all on a large sheet pan or bowl.
Using your hands, mix peppers into the ground pork mixture. Then, add the spice mixture and vegetable oil to the ground pork mixture and continue to mix well. This will help to create a juicy and flavorful sausage.
Grind Homemade Sausage Filling
Divide the pork mixture into two bowls, and refrigerate one of them.
Grind the pork and pepper mixture once more using the sausage grinder, and keep it refrigerated until ready to stuff into casings.
Prepare Sausage Stuffer
After grinding the pork and pepper mixture, clean the grinder thoroughly and attach the sausage stuffer attachments.
Run cold water through a sausage casing and thread it onto the stuffer, tying off one end. This will make it easier to fill the casing with the sausage mixture.
Make Sausage Links
Run the sausage mixture through the stuffer and fill the casing, making sure to prick any air bubbles with a toothpick to prevent the casing from bursting while cooking.
Once the casing is filled, tie off the other end and coil the sausage if it is long. Chill the sausage while preparing the remaining sausages.
Preheat Pellet Smoker
Preheat the smoker to 250°F using either pecan or hickory chips. These types of wood will add a smoky and flavorful taste to the sausage.
Now it’s time to start sausage to smoke! Place the sausages on the grill over indirect heat and cook them for 1-2 hours. It is important to not place the sausages directly over the flame, as this will cause the casings to burst. Instead, place the sausages on the grill grates away from the direct heat source.
Remove Smoked Pork Sausage
Use a meat thermometer to check the internal temperature of the sausages. When the temperature reaches 165°F, the sausage is cooked through and safe to eat.
Remove the sausage from the grill and allow it to cool slightly before slicing. This will help the juices in the smoked pork sausage to redistribute and prevent them from spilling out when sliced.
Slice & Serve Smoked Sausage!
Slice the sausage into the desired size and serve it to your liking. Sausages can be served on their own, or as part of a larger meal like rice dishes.
Leftover Smoked Sausage
If there are any leftover sausages, vacuum seal them and freeze them for future use. This will help to keep them fresh and prevent any freezer burn. Sausages can be thawed and reheated in a variety of ways, such as grilling or baking.
Tips For Making Smoked Sausage Recipes
Making homemade sausage can be a fun and rewarding experience, but it can also be overwhelming for beginners. Here are some tips to help make the process smoother and ensure that your sausage turns out delicious:
Keep Equipment Cold
The colder the meat and equipment, the better the grind will be. Make sure to freeze the sausage grinder parts for at least 2 hours before grinding, and keep the meat in the refrigerator until ready to grind.
Overmixing the sausage can lead to a tough texture. Mix the spices and meat until just combined, and avoid using a food processor or blender to mix the sausage.
Experiment with Seasonings
While the recipe calls for brown sugar, spices, salt, and pepper, don’t be afraid to experiment with other seasonings to find your perfect blend. Try adding garlic powder, paprika, or even some heat with cayenne pepper.
Use Fresh Hog Casings
Fresh hog casings will provide a better texture and flavor than pre-packaged ones. Soak them in cold water for at least 30 minutes before using them to make them more pliable and easier to work with.
Best Beer To Serve With Smoked Sausage
Pairing beer with food can be a fun and creative way to enhance the flavors of both. When it comes to pairing beer with homemade sausage, there are a few styles that can complement the smoky and savory flavors.
Whether you’re serving Italian sausages, chicken sausages, or store-bought sausages, here are the top three types of beer that pair with them.
Brown ales have a nutty and caramel flavor that can complement the sweetness of the brown sugar in the recipe. The maltiness of the beer also pairs well with the savory and smoky flavors of the sausage.
Oktoberfest or Märzen beers have a malty sweetness and a touch of bitterness that can cut through the richness of the. The toasty flavors of the beer also complement the smoky flavors of the sausage.
For those who prefer a hoppy beer, an IPA can also pair well with homemade sausage. The bitterness of the hops can help cut through the richness of the sausage, while the citrus and piney notes can complement the smoky flavors.
Smoked Pork Sausage Recipe
- Wood Pellets (pecan or hickory)
- Sausage grinder
- Small bowl
- Large Sheet Pan
- Sausage Stuffer
- 8 lb pork shoulder
- ½ green bell pepper minced
- 1 tbsp minced jalapeno
- ¾ cup brown sugar
- ¼ cup granulated garlic
- ¼ cup onion powder
- ¼ cup onion flakes
- ¼ cup chile powder (green or red)
- ¼ cup dried thyme
- 2 ½ tbsp smoked paprika
- 2 ½ tbsp kosher salt
- 2 ½ tbsp black pepper
- 1 tablespoon + 1 teaspoon dry mustard
- ½ cup vegetable oil
- Freeze sausage grinder parts for 2 hours, but not electrical equipment.
- Soak hog casings in cold water.
- Mix brown sugar, spices, salt, and pepper in a bowl and set aside.
- Cut pork into 2-inch chunks and divide into two bowls.
- Grind one bowl of pork at a time in the chilled grinder, keeping the other chilled.
- Combine all ground pork on a large sheet pan or bowl.
- Mix peppers into ground pork with hands and add spice mixture.
- Add vegetable oil to the ground pork mixture and continue to mix.
- Divide the pork mixture into two bowls and refrigerate one.
- Grind the pork and pepper mixture in the grinder once more and keep refrigerated.
- Clean the grinder and attach sausage stuffer attachments.
- Run cold water through a sausage casing and thread it onto the stuffer, tying off one end.
- Run the sausage mixture through the stuffer and fill the casing, pricking any air bubbles with a toothpick.
- Tie off the other end and coil the sausage if long. Chill while preparing the remaining sausages.
- Preheat the smoker to 250°F using pecan or hickory chips.
- For hot smoking, Place sausages on the grill over indirect heat and cook for 1-2 hours.
- When the internal temperature of the sausage reaches 165°F, it is cooked through.
- Remove sausage and allow to cool slightly before slicing.
- Slice sausage into the desired size and serve.
- Vacuum seal and freeze any leftover sausages.
Smoked Pork Sausage FAQs
What is smoked pork sausage?
Smoked pork sausage is simply pork-based sausage that has been smoked rather than cooked. This gives it a unique flavor that many people enjoy. Homemade smoked sausage prep time is longer than most, but it is definitely worth it.
What does smoked pork sausage taste like?
Smoked pork sausage has a unique flavor that is different from regular pork sausage. Many people enjoy the smoky flavor that smoked meats bring to the table.
How Do I Cook Smoked Pork Sausage?
Pork sausage can be cooked in a variety of ways. can be grilled, smoked, or even baked. If you want the delicious smoky flavor infused in the sausage though, cooking and smoking meat it in the smoker is the way to go. The key is to not overcook it, as this can make the sausage tough.
What kind of pork should I use for homemade sausages?
Use pork shoulder or Boston butt for the best results.
What kind of wood chips should I use for smoking sausage?
Pecan or hickory wood chips work well for smoking sausage.
How long should I chill the sausage mixture before stuffing it into the casing?
Chill the sausage mixture for at least 30 minutes before stuffing it into the casing.
How long does it take to smoke sausage?
Smoke the sausage at 250°F for 1-2 hours until the internal temperature reaches 165°F.