Smoked Italian Sausage

Smoked Italian Sausage

Sometimes I am in the mood for some smoked meat and I want something quick and easy. On those days I go to the supermarket and pick up a few pounds of fresh Italian sausage. Smoking these produces amazing results and they only take 3-4 hours. Sometimes when I am smoking something that takes all day, I will throw a bunch of Italian sausage on a rack for a mid day snack.

I have tried various flavours of Italian sausage: hot, mild and honey garlic and all of them were outstanding. Smoked honey garlic sausage was the most popular variety among the entire family and the kind I make more frequently.

Lay the sausages on the smoker racks. Make sure that they are not touching each other.

Smoke in a smoker set at 250F. Any wood will produce great results but I usually use hickory for smoking sausages.

After 3 or 4 hours the sausages will take on a wonderful reddish colour and be slightly shriveled. Once you try these you will no doubt make them again soon, but with twice the quantity of sausages! Trust me on that fact.

These sausages are great on their own. They are also great in a bun, or sliced and used in soup, jambalaya, chili and so many other dishes!

4.7 from 3 reviews

Smoked Italian Sausage
 
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Smoked
Serves: 4
Ingredients
  • 2 pounds (or more) of fresh Italian sausage in casings
  • wood of choice (I used hickory)
Instructions
  1. Set the smoker for 250F and get it smoking with the wood chips/pucks.
  2. Place the Italian sausage on smoker racks at least a ½ inch apart.
  3. Smoke for 3-4 hours or until the internal temperature is 165F.

 

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13 comments

  1. Wow… smoking the sausage makes it even better looking. It looks amazing. :)

  2. First of all, thanks for this wonderful post. Just LOVE smoked food and smoked sausages!! I have a question for you: Doesn’t it leave marks on the sausage when you place them on a rack? That was I was always told. The advice I received was to always have them hanging freely and ensure they were not touching each other. Look forward to your reply?

    • Hey Ray. Thanks for the kind words. Yes placing them on a rack does leave some marks, although they are not all that bad. I find that I can smoke more sausage when they are on racks, particularly when I do storebought fresh Italian sausage like these. I suppose if I was selling them, I would make sure that they were all hanging so they looked better. Hope you enjoy them!

  3. I’ve read a few sites that call for a low smoke of 160, but I find that it is hard to maintain smoke over 3-4 hours with an electric smoker. I like your results pictured at 250. Quick question. Do you bathe them in cold water right after take them off and let them dry at room temp to avoid shrinkage?

    Also, I think I can maintain smoke with my Masterbuilt at 200. Same theory as long as it gets to 155-160 internal?

    Great post, I look forward to your reply and additional tips.

    • I do not bathe the sausage in cold water, as we often eat them right away. I also freeze some for future meals as well. I find that they do not really shrink at all

    • I would NOT smoke the Italian sausages at 160 degrees UNLESS you have made them yourself and included CURE or know that the sausage you were using contained it!

      • I agree. 160f would take too long to come up to the required internal temperature so a cure would be needed in the meat. Typical storebought Italian sausage would not contain cure. That is why I smoke at 250f.

  4. I smoke mine for 2 hrs @ 200 tops just to get the flavor, then finish on a charcoal grill, the char becomes amazing. You can also broil them to finish. I serve them with a smoked tomato chili sauce.
    ALSO try smoking brats in the same way served with currywurst.

    Cheers!

    EDG

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