How To Make Smoked Sausage


Homemade mesquite-smoked sausages! Here’s an absolutely perfect recipe for your next BBQ party.

Ingredients:

  • 3 Pounds ground pork
  • Hog casings, soaked and rinsed in cold water
  • 4 Teaspoons ground black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon salt
  • 1/2 Teaspoon pink curing salt
  • 1/2 Tablespoon ground mustard
  • 1/2 Cup ice water

Directions:

  1. In a small bowl, add the meat and the seasonings, mixing them well.
  2. Add the ice water to the meat and mix until everything is well incorporated.
  3. Take a sausage stuffer and place the mixture in it, following its manual instructions to operate it. Make sure you don’t overstuff any of them.
  4. Determine your desired link length once all the meat is stuffed and pinch and twist a couple of times or tie it off.
  5. Preheat your smoker to 225°F (107°C).
  6. Place the sausages on the smoker and smoke them for 1 to 2 hours or until their internal temperature reaches 155°F (68°C). You can use mesquite bisquettes for this recipe. When done, let the sausages rest for a few minutes before serving.