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Smoked Pork Sausage

Smoked Pork Sausage Recipe

Delicious Smoked Pork Sausage you can try at home.
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.