Get ready to elevate your grilling game with these 20 mouth-watering homemade smoked sausage recipes! Whether you’re a seasoned pitmaster or just starting out, there’s something on this list for everyone. From classic pork sausages smothered in hickory smoke to spicy andouille-style sausages packed with peppers and onions, we’ve got you covered.
In the following pages, we’ll take you on a culinary journey around the world, exploring flavors and techniques that will transport your taste buds to the heart of the city or the backwoods. With recipes ranging from comforting breakfast sausage to bold game-day snacks, there’s no excuse not to get cooking and start grilling!
Classic Hickory-Smoked Pork Sausage
Savor the rich flavors of traditional Southern-style smoked sausage with this easy-to-make recipe that combines the perfect blend of spices and hickory smoke.
Ingredients:
– 1 lb pork sausage (such as Andouille or kielbasa)
– 1 cup hickory wood chips
– 1 cup water
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Rinse sausage under cold water, pat dry with paper towels.
3. Place sausage in smoker, close lid, and smoke for 4-5 hours or until internal temperature reaches 160°F.
4. During last hour of smoking, add hickory wood chips to smoker.
5. Remove sausage from smoker, brush with mixture of brown sugar, smoked paprika, salt, and pepper.
Cooking Time: 4-5 hours
Tips:
– Use a water pan in the smoker to maintain humidity and prevent drying out.
– Adjust smoking time based on your personal preference for level of smokiness.
Spicy Andouille Smoked Sausage
Elevate your grilled meats game with this spicy and flavorful recipe featuring Andouille smoked sausage. Perfect for a quick weeknight dinner or weekend barbecue, this dish is sure to please.
Ingredients:
– 1 lb Andouille smoked sausage
– 1/4 cup brown sugar
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 2 tbsp apple cider vinegar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1 large onion, sliced
– 2 cloves garlic, minced
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar, hot sauce, apple cider vinegar, cumin, smoked paprika, salt, and pepper.
3. Place the Andouille sausage on the grill and cook for 5-7 minutes per side, or until caramelized and slightly charred.
4. During the last minute of cooking, brush the sausage with the spice mixture.
5. Remove from heat and let rest for a few minutes before slicing.
Cooking Time: 15-20 minutes
Applewood-Smoked Chicken Sausage with Herbs
Elevate your mealtime with this mouthwatering chicken sausage recipe, infused with the rich flavors of applewood smoke and fragrant herbs.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup smoked paprika
– 2 tbsp dried thyme
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese (optional)
– 1/4 cup applewood-smoked bacon, crumbled
Instructions:
1. Preheat smoker to 225°F (or use a charcoal grill with indirect heat).
2. In a large bowl, combine chicken breast, smoked paprika, thyme, garlic powder, salt, and black pepper.
3. Mix well until just combined; do not overmix.
4. Stuff each sausage link with the chicken mixture, leaving a 1-inch border at both ends.
5. Place sausages in smoker or grill, closing lid to maintain heat.
6. Smoke/cook for 2-3 hours, or until internal temperature reaches 165°F.
7. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: Approximately 2-3 hours
Garlic and Pepper Smoked Beef Sausage
This recipe yields a flavorful and tender smoked sausage infused with the savory flavors of garlic and pepper, perfect for a backyard BBQ or picnic.
Ingredients:
– 4 beef sausages (preferably pork-free)
– 2 cloves of garlic, minced
– 1 tablespoon black pepper, freshly ground
– 1 cup wood chips (hickory or apple work well)
– 1 cup water
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the minced garlic and freshly ground black pepper.
3. Place the beef sausages in the smoker, leaving about 1 inch of space between each sausage.
4. Sprinkle the garlic-pepper mixture evenly over the sausages.
5. Smoke the sausages for 2-3 hours, or until they reach an internal temperature of 160°F.
6. During the last 30 minutes of smoking, add the wood chips to the smoker to give the sausage a rich, smoky flavor.
Cooking Time: 2-3 hours
Maple-Glazed Smoked Breakfast Sausage
Elevate your breakfast game with this sweet and savory recipe that combines the richness of smoked sausage with the warmth of maple syrup. Perfect for a special occasion or a lazy Sunday morning.
Ingredients:
– 1 pound smoked breakfast sausage
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place the smoked breakfast sausage on the prepared baking sheet in a single layer.
4. In a small bowl, whisk together the maple syrup, brown sugar, apple cider vinegar, and Dijon mustard until well combined.
5. Brush the glaze evenly over the sausage links.
6. Bake for 20-25 minutes or until the sausage is caramelized and heated through.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Cajun-Style Smoked Sausage with Peppers
Experience the bold flavors of Louisiana’s Cajun Country with this easy and delicious recipe for smoked sausage with peppers.
Ingredients:
– 1 lb Cajun-style smoked sausage (such as Andouille or Kielbasa)
– 2 large bell peppers, any color
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat smoker to 225°F.
2. Slice the smoked sausage into 1-inch thick rounds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the bell peppers to the skillet and cook until tender, about 10 minutes.
6. Add the smoked sausage to the skillet and stir to combine with the pepper mixture.
7. Cook for an additional 2-3 minutes or until the sausage is heated through.
8. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Smoked Venison Sausage with Juniper Berries
Savor the rich flavors of the great outdoors with this recipe for Smoked Venison Sausage with Juniper Berries. This savory sausage is perfect for game day gatherings or as a unique addition to your backyard BBQ.
Ingredients:
– 1 lb venison sausage
– 2 tbsp juniper berries, crushed
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together crushed juniper berries, smoked paprika, garlic powder, and salt.
3. Remove sausage from casing and coat with the juniper mixture, making sure to cover evenly.
4. Place sausage in smoker and cook for 4-5 hours, or until internal temperature reaches 160°F.
5. During last hour of cooking, baste sausage with brown sugar and apple cider vinegar mixture (1:1 ratio).
6. Remove sausage from smoker and let rest for 10 minutes before slicing and serving.
Cooking Time: 4-5 hours
Beer-Brined Smoked Bratwurst
Experience the perfect harmony of German tradition and American flair with this recipe for Beer-Brined Smoked Bratwurst. This mouthwatering dish combines the rich flavors of smoked sausage with the refreshing tang of beer brine, all wrapped up in a crispy, caramelized crust.
Ingredients:
– 4 bratwurst sausages
– 1 gallon beer (any style)
– 1 cup brown sugar
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– 2 cups wood chips (apple or cherry wood work well)
Instructions:
1. In a large container, combine beer, brown sugar, salt, and pepper. Stir until dissolved.
2. Submerge bratwurst sausages in the beer brine for at least 4 hours or overnight.
3. Preheat smoker to 225°F (110°C).
4. Remove sausages from brine, pat dry with paper towels.
5. Smoke sausages for 2-3 hours, or until internal temperature reaches 160°F (71°C).
6. Grill or pan-fry sausages for an additional 10-15 minutes to crisp the exterior.
Cooking Time: Approximately 4-5 hours
Smoked Turkey Sausage with Sage
This recipe combines the rich flavors of smoked turkey sausage with the earthy notes of sage, creating a delicious and savory dish perfect for snacking or serving as an appetizer.
Ingredients:
– 1 pound smoked turkey sausage
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the sausage on the prepared baking sheet.
4. Drizzle the olive oil over the sausage, then sprinkle with garlic and sage.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes, or until heated through.
Cooking Time: 15-20 minutes
Cherrywood-Smoked Kielbasa
This recipe combines the classic Polish sausage with the rich, fruity flavor of cherrywood smoke for a truly unique and delicious twist. Perfect for game days or casual gatherings, this kielbasa is sure to please even the most discerning palates.
Ingredients:
– 1 lb Polish-style kielbasa
– 2 cups cherrywood chips (or 1 cup liquid smoke)
– 1 cup brown sugar
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. If using liquid smoke, add it to the kielbasa during the last 30 minutes of smoking.
3. Smoke the kielbasa for 4-5 hours, or until it reaches an internal temperature of 160°F (71°C).
4. During the last 15 minutes of smoking, brush the kielbasa with brown sugar and smoked paprika mixture.
5. Remove from heat and let rest for 10 minutes before slicing and serving.
Cooking Time: 4-5 hours
Smoked Lamb Sausage with Rosemary
Experience the rich flavors of smoked lamb sausage infused with the aromatic essence of rosemary, perfect for a hearty snack or main course. This recipe combines tender lamb sausage with the piney notes of fresh rosemary, creating a deliciously savory and aromatic dish.
Ingredients:
– 1 lb lamb sausage
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Remove lamb sausage from casing and place on a wire rack set over a rimmed baking sheet.
3. Drizzle with olive oil and sprinkle with chopped rosemary.
4. Season with salt and pepper to taste.
5. Smoke for 2-3 hours, or until the sausage reaches an internal temperature of 160°F (71°C).
6. Remove from smoker and let rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Jalapeño and Cheddar Smoked Sausage
Elevate your snack game with this bold and flavorful recipe that combines the spicy kick of jalapeños with the richness of cheddar cheese, all wrapped up in a juicy smoked sausage.
Ingredients:
– 1 lb smoked sausage (such as andouille or kielbasa)
– 1/4 cup chopped fresh jalapeños
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your grill or smoker to medium-high heat.
2. Slice the smoked sausage into 1-inch thick rounds.
3. In a small bowl, mix together the chopped jalapeños and shredded cheddar cheese.
4. Brush the olive oil onto both sides of the sausage slices.
5. Place the sausage slices on the grill or smoker and cook for 5-7 minutes per side, or until browned and crispy.
6. During the last minute of cooking, spoon the jalapeño-cheese mixture onto each sausage slice.
7. Remove from heat and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Smoked Duck Sausage with Orange Zest
This recipe combines the rich flavors of smoked duck sausage with a bright and citrusy twist from orange zest, perfect for adding excitement to your next gathering or casual meal.
Ingredients:
– 1 lb smoked duck sausage
– 2 tbsp unsalted butter
– 2 oranges, zested
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice the smoked duck sausage into 1-inch thick rounds.
3. In a small bowl, mix together butter, orange zest, and garlic.
4. Brush the sausage slices with the orange-butter mixture on both sides.
5. Season with salt and pepper to taste.
6. Grill the sausages for 5-7 minutes per side, or until cooked through.
7. Serve hot, garnished with additional orange zest if desired.
Cooking Time: 15-20 minutes
Homemade Smoked Chorizo with Paprika
Elevate your tapas game with this simple recipe for homemade smoked chorizo, infused with the bold flavors of paprika and a hint of smokiness.
Ingredients:
– 1 lb (450g) pork shoulder, finely chopped
– 1/2 cup (115g) smoked paprika
– 1/4 cup (30g) kosher salt
– 1/4 cup (30g) brown sugar
– 1/2 tsp (2.5g) black pepper
– 1/2 tsp (2.5g) garlic powder
– 1/4 tsp (1.25g) cayenne pepper
Instructions:
1. In a large bowl, combine chopped pork, smoked paprika, kosher salt, brown sugar, black pepper, garlic powder, and cayenne pepper. Mix well until just combined.
2. Stuff the mixture into 5-6 casings (such as hog casings or collagen casings), leaving about 1 inch (2.5cm) at the end for tying.
3. Tie off the ends with kitchen twine and place the chorizos on a wire rack set over a rimmed baking sheet or tray.
4. Smoke the chorizos at 225°F (110°C) for 4-6 hours, or until they reach an internal temperature of 160°F (71°C).
5. Remove from heat and let cool completely before refrigerating or freezing.
Cooking Time: 4-6 hours
Smoked Wild Boar Sausage with Fennel
Experience the rich flavors of wild boar sausage elevated by the anise-like sweetness of fennel, all wrapped up in a savory, smoky package. Perfect for snacking or as part of a charcuterie board.
Ingredients:
– 4 smoked wild boar sausages
– 1 bulb of fresh fennel, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Place the sausage links on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the sausages, then sprinkle with salt and pepper.
4. Arrange the sliced fennel around the sausages in a single layer.
5. Bake for 15-20 minutes or until the sausages are heated through and the fennel is caramelized.
Cooking Time: 15-20 minutes
Honey Mustard Glazed Smoked Sausage
A sweet and tangy twist on traditional smoked sausage, this recipe adds a sticky glaze that’s perfect for a quick weeknight dinner or weekend barbecue.
Ingredients:
– 4-6 smoked sausages (such as Andouille or kielbasa)
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. Preheat your grill or smoker to 225°F.
2. In a small bowl, whisk together honey, mustard, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth.
3. Place the smoked sausages on the grill or in the smoker and cook for 30 minutes.
4. Brush the glaze all over the sausages and continue cooking for an additional 10-15 minutes, or until caramelized.
5. Remove from heat and let rest for a few minutes before serving.
Cooking Time: 45-60 minutes
Smoked Salmon Sausage with Dill
Elevate your snack game with this easy-to-make recipe that combines the richness of smoked salmon with the brightness of fresh dill. Perfect for a quick lunch or as an appetizer, these sausages are sure to impress.
Ingredients:
– 1 lb smoked salmon sausage
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the smoked salmon sausage on the prepared baking sheet.
4. Drizzle the lemon juice and honey over the sausage, followed by sprinkling the chopped fresh dill.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until heated through.
7. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Smoked Italian Sausage with Red Wine
Elevate your weeknight dinner with this simple yet flavorful recipe that combines the richness of smoked Italian sausage with the boldness of red wine. Perfect for a cozy evening in, this dish is sure to become a new favorite.
Ingredients:
– 4-6 Italian sausages
– 1 bottle of red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your smoker to 225°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Place the Italian sausages in the skillet and brown on all sides, about 5-7 minutes.
5. Transfer the sausages to the smoker and smoke for 30-40 minutes, or until cooked through.
6. While the sausages are smoking, combine the red wine, chicken broth, salt, and pepper in a small saucepan. Bring to a simmer and cook until reduced by half, about 10-15 minutes.
7. Serve the smoked Italian sausages with the reduced red wine sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 45-60 minutes
Smoked Bison Sausage with Garlic
Elevate your grilling game with this savory and aromatic recipe, featuring smoked bison sausage infused with the pungency of garlic.
Ingredients:
– 4-6 smoked bison sausages
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the minced garlic and olive oil.
3. Place the smoked bison sausages on the grill and cook for 5-7 minutes per side, or until nicely charred.
4. During the last minute of cooking, brush the garlic-infused oil onto the sausages.
5. Remove the sausages from the grill and season with salt and pepper to taste.
Cooking Time: Approximately 15-20 minutes
Pineapple and Brown Sugar Smoked Sausage
Elevate your backyard BBQ with this sweet and savory twist on classic smoked sausage. Pineapple and brown sugar add a delightful flavor combination that’s sure to please.
Ingredients:
– 4-6 smoked sausages (your preferred brand or type)
– 1 cup pineapple juice
– 2 tablespoons brown sugar
– 1 tablespoon honey
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small saucepan, combine pineapple juice, brown sugar, and honey. Bring to a simmer over medium heat.
3. Reduce the glaze by half, stirring occasionally, until thickened slightly (about 10 minutes).
4. Remove sausages from their casings and place on smoker racks.
5. Brush the glaze evenly onto the sausages during the last 30 minutes of smoking.
6. Serve hot with chopped cilantro sprinkled on top, if desired.
Cooking Time: Approximately 2-3 hours or until internal temperature reaches 160°F (71°C).
Summary
Get ready to elevate your grilling game with these 20 mouth-watering homemade smoked sausage recipes! From classic Hickory-Smoked Pork Sausage to bold Cajun-Style Smoked Sausage with Peppers, and even sweet Maple-Glazed Smoked Breakfast Sausage, there’s something for every palate. Try Beer-Brined Smoked Bratwurst or Garlic and Pepper Smoked Beef Sausage for a savory twist. And don’t forget the spicy options like Jalapeño and Cheddar Smoked Sausage! Whether you’re a seasoned grill master or just starting out, these recipes are sure to please.
