Smoked Pork Sausage

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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 sausage has plenty of flavours and a juicy texture.

Smoked Pork Sausage
Smoked Pork Sausage

Smoked Pork Sausage

Making Smoked Pork Sausage is a great way to add some smoky flavor to your next meal. The process is simple: mix ground pork with spices, shape into sausages, and smoke for about 2 hours. The result is a delicious, smoky dish that everyone will love.

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.

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 it has.

How do I cook smoked pork sausage?

Pork sausage can be cooked in a variety of ways. It can be grilled, smoked, or even baked. If you want the delicious smoky flavour infused in the pork sausage though, cooking it in the smoker is the way to go. The key is to not overcook it, as this can make the sausage tough.

Smoked Pork Sausage

Smoked Pork Sausage Recipe

Delicious Smoked Pork Sausage you can try at home.
5 from 3 votes
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs



  • 8 pounds pork shoulder
  • ½ green bell pepper minced
  • ½ red 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


  • Prepare the sausage grinder by placing the parts in the freezer (do not freeze electrical equipment) for 2 hours.
  • Prepare the hog casings by placing them in cold water.
  • Combine brown sugar, spices, salt and pepper in a small bowl and set aside
  • Cut pork into 2 inch chunks, divide into 2 bowls and refrigerate
  • Assemble the grinder from the freezer and grind one bowl of pork at a time, keeping the other chilled
  • Place all ground pork on a large sheet pan or bowl
  • Fold peppers into ground pork with your hands and add the spice mixture
  • Add vegetable oil to the ground pork mixture and continue to meld.
  • Divide pork mixture into 2 bowls and place one in the refrigerator.
  • Grind the pork and pepper mixture in the grinder once more *Keep both ground pork bowls refrigerated when not working on them.
  • Clean the grinder and add the sausage stuffer attachements
  • Run cold water through a sausage casing, then thread it onto the sausage stuffer and tie off one end.
  • Run sausage mixture through the stuffer to fill the casing. *if you notice an air bubble, prick the end with a toothpick to allow the air to escape
  • When the casing is just about full, stop the grinder and tie off the other end.
  • If the sausage is long, form it into a coil and place it in the refrigerator while you work on the remaining sausages.
  • Preheat smoker to 300° using pecan or hickory chips *keep sausages chilled until smoker is ready
  • Place sausages on the grill over indirect heat and cook with grill lid closed, keeping the smoker temperature around 250° - 300° for about 1 - 2 hours.
  • When the internal temperature of the sausage reaches 165°, it is considered cooked through.
  • Remove sausage and place on a sheet pan or cutting board and allow to cool slightly before slicing.
  • Slice into 2" slices, or whatever your preference is, and serve.
    If you made a large batch, we recommend vacuum sealing the leftover sausages and freezing them.