Are you ready to elevate your sausage game? Homemade smoked sausages offer a world of flavor possibilities and the satisfaction of creating something delicious from scratch. Whether you’re a seasoned home cook or just starting out, making your own smoked sausages can be a rewarding experience.
With the right blend of spices, seasonings, and smoking techniques, you can craft sausages that are perfectly tailored to your taste preferences.
In this blog post, we’ll explore over 25 mouthwatering homemade smoked sausage recipes that cover a wide range of flavors and styles. From sweet and spicy to tangy and savory, there’s a recipe here to suit every palate. We’ll guide you through the process of preparing and smoking your sausages, offering tips and tricks to ensure that each batch turns out perfectly every time.
Whether you’re preparing for a summer barbecue, a cozy winter meal, or just stocking up your freezer, these recipes will inspire your next culinary adventure.
25+ Irresistible Homemade Smoked Sausage Recipes for Every Taste
Homemade smoked sausages are more than just a delicious addition to your meals—they’re a testament to your culinary creativity and dedication. By exploring these 25+ recipes, you’re not only enhancing your cooking repertoire but also creating mouthwatering sausages that reflect your personal taste and preferences. Each recipe offers a unique flavor profile and a chance to experiment with different ingredients and seasonings.
As you embark on your sausage-making journey, remember that the key to great smoked sausages lies in using high-quality ingredients, perfecting your seasoning blends, and mastering your smoking technique.
With these recipes, you’ll be well on your way to creating sausages that will impress family and friends alike.
So fire up your smoker, gather your ingredients, and get ready to enjoy the satisfying process of making your own homemade smoked sausages.
Classic Smoked Sausage
This classic smoked sausage recipe is a versatile favorite that’s perfect for any barbecue or family gathering. It’s seasoned with traditional spices and smoked to perfection, offering a delightful smoky flavor and juicy texture.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup crushed ice
- 1/4 cup milk powder
- 1/4 cup soy sauce
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes, then rinse thoroughly.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, crushed ice, and milk powder. Mix until well blended.
- Season: Add soy sauce, garlic powder, paprika, black pepper, cumin, thyme, and salt. Mix thoroughly until all spices are evenly distributed.
- Stuff the Casings: Rinse the sausage casings again and then stuff them with the sausage mixture using a sausage stuffer or a piping bag. Twist sausages into 6-inch links and tie the ends with kitchen twine.
- Smoke: Preheat your smoker to 200°F (93°C). Place the sausages on the racks and smoke for 2-3 hours, or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
This classic smoked sausage recipe offers a traditional taste that’s hard to beat. The blend of pork and beef with a mix of spices creates a well-balanced flavor profile, making these sausages a hit at any gathering. Whether you’re grilling them up for a cookout or simply enjoying them as a savory snack, they are sure to be a favorite.
Spicy Smoked Sausage
For those who love a bit of heat, this spicy jalapeño smoked sausage brings a zesty kick to the table. Infused with fresh jalapeños and a touch of cayenne pepper, it’s perfect for adding a spicy twist to your smoked sausage repertoire.
Ingredients:
- 2 lbs ground pork
- 1 lb ground chicken
- 1/4 cup cold water
- 1/4 cup breadcrumbs
- 3 jalapeños, finely chopped
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, rinse well, and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground chicken, and cold water. Mix until well combined.
- Season: Add breadcrumbs, chopped jalapeños, cayenne pepper, paprika, garlic powder, onion powder, oregano, and salt. Mix until evenly distributed.
- Stuff the Casings: Rinse the sausage casings again and stuff with the mixture, using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 165°F (74°C).
- Cool: Let sausages cool before slicing.
The Spicy Jalapeño Smoked Sausage adds a delightful kick to your sausage selection. The combination of jalapeños and cayenne pepper creates a spicy flavor profile that will excite your taste buds. It’s an excellent choice for those who enjoy a little heat and want to impress their guests with a unique twist on traditional smoked sausage.
Herb and Garlic Smoked Sausage
This herb and garlic smoked sausage offers a sophisticated flavor with the aromatic essence of fresh herbs and garlic. Ideal for those who appreciate a more refined sausage, it pairs wonderfully with a variety of dishes and makes a great addition to any charcuterie board.
Ingredients:
- 2 lbs ground pork
- 1 lb ground veal
- 1/4 cup ice water
- 1/4 cup milk powder
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes and rinse thoroughly.
- Mix the Meat: In a large bowl, combine ground pork, ground veal, and ice water. Mix until well incorporated.
- Season: Add milk powder, minced garlic, parsley, rosemary, thyme, black pepper, and salt. Mix well until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff with the meat mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Let sausages cool before slicing.
The Herb and Garlic Smoked Sausage delivers a rich and flavorful experience with its blend of fresh herbs and garlic. It’s a versatile sausage that complements a wide range of dishes, from breakfast to dinner. This recipe is perfect for those who appreciate a gourmet touch in their smoked meats and want to elevate their sausage-making skills.
Applewood-Smoked Maple Sausage
This Applewood-Smoked Maple Sausage combines the sweetness of maple syrup with the subtle smokiness of applewood. The result is a deliciously sweet and savory sausage that’s perfect for breakfast or brunch.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup maple syrup
- 1/4 cup ice water
- 1/4 cup breadcrumbs
- 2 tsp smoked paprika
- 1 tsp ground sage
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cinnamon
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and ice water. Mix until well combined.
- Season: Add maple syrup, breadcrumbs, smoked paprika, sage, black pepper, salt, and cinnamon. Mix until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C) using applewood chips. Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Applewood-Smoked Maple Sausage offers a delightful blend of sweet and smoky flavors. The maple syrup adds a touch of sweetness, while the applewood smoke infuses a rich, aromatic quality. This sausage is a perfect choice for breakfast or brunch, and its unique flavor profile makes it a standout addition to any meal.
Cajun-Spiced Smoked Sausage
This Cajun-Spiced Smoked Sausage brings a taste of New Orleans to your kitchen with its bold and zesty Cajun seasoning. It’s packed with flavor and just the right amount of heat, making it a great addition to any barbecue or Southern-inspired meal.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup ice water
- 1/4 cup milk powder
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and ice water. Mix until well combined.
- Season: Add milk powder, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Let sausages cool before slicing.
The Cajun-Spiced Smoked Sausage is a flavorful tribute to Southern cuisine. The bold Cajun seasoning and spices create a robust, spicy flavor that pairs well with a variety of dishes. Whether you’re grilling for a crowd or serving it up with some classic sides, this sausage will add a kick to your meal and transport your taste buds straight to New Orleans.
Mediterranean Herb Smoked Sausage
This Mediterranean Herb Smoked Sausage features a blend of herbs and spices inspired by Mediterranean cuisine. With flavors of oregano, basil, and fennel, it brings a unique and aromatic twist to traditional smoked sausages.
Ingredients:
- 2 lbs ground pork
- 1 lb ground lamb
- 1/4 cup ice water
- 1/4 cup breadcrumbs
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp fennel seeds, crushed
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground lamb, and ice water. Mix until well combined.
- Season: Add breadcrumbs, oregano, basil, fennel seeds, garlic powder, black pepper, and salt. Mix until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Mediterranean Herb Smoked Sausage offers a sophisticated and aromatic flavor profile with its blend of fresh herbs and fennel. This sausage is a great choice for those who enjoy Mediterranean cuisine and want to incorporate those flavors into their smoked meats. It pairs beautifully with roasted vegetables or a fresh salad, making it a versatile addition to any meal.
Garlic and Wine Smoked Sausage
The Garlic and Wine Smoked Sausage combines the robust flavors of garlic with the subtle complexity of red wine. This sausage is perfect for gourmet gatherings and pairs beautifully with a variety of sides and beverages.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup red wine
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 4 cloves garlic, minced
- 2 tsp dried rosemary
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and crushed ice. Mix until well incorporated.
- Season: Add red wine, breadcrumbs, minced garlic, dried rosemary, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Garlic and Wine Smoked Sausage offers a sophisticated flavor experience with the depth of red wine and the pungency of garlic. It’s a great choice for a special occasion or a gourmet meal. The combination of garlic and wine creates a complex taste that pairs well with a wide range of dishes, from hearty stews to light salads.
BBQ Bourbon Smoked Sausage
This BBQ Bourbon Smoked Sausage brings a touch of Southern charm with its sweet and tangy BBQ sauce and a hint of bourbon. The result is a rich, flavorful sausage that’s perfect for grilling and summer parties.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup bourbon
- 1/4 cup BBQ sauce
- 1/4 cup ice water
- 1/4 cup breadcrumbs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and ice water. Mix until well combined.
- Season: Add bourbon, BBQ sauce, breadcrumbs, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix until evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The BBQ Bourbon Smoked Sausage is a crowd-pleaser with its sweet and tangy BBQ flavor complemented by the rich notes of bourbon. It’s ideal for summer cookouts and casual gatherings. The unique combination of BBQ sauce and bourbon creates a deliciously smoky and savory sausage that’s sure to impress your guests.
Sweet and Spicy Pineapple Smoked Sausage
This Sweet and Spicy Pineapple Smoked Sausage features a tropical twist with the addition of pineapple and a touch of heat. It’s a perfect blend of sweet and spicy flavors that can add an exotic flair to any meal.
Ingredients:
- 2 lbs ground pork
- 1 lb ground chicken
- 1/2 cup crushed pineapple, drained
- 1/4 cup ice water
- 1/4 cup breadcrumbs
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground chicken, and ice water. Mix until well combined.
- Season: Add drained pineapple, breadcrumbs, red pepper flakes, paprika, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Sweet and Spicy Pineapple Smoked Sausage is a delightful fusion of tropical sweetness and spicy heat. The pineapple adds a unique sweetness that balances the heat from the red pepper flakes. This sausage is perfect for adding a fun and flavorful twist to your barbecue or weeknight dinners, making it a standout option for those looking to try something different.
Teriyaki Ginger Smoked Sausage
The Teriyaki Ginger Smoked Sausage infuses the savory flavors of teriyaki sauce with a hint of fresh ginger. This fusion creates a sweet and tangy sausage with a unique Asian-inspired twist, perfect for grilling or serving with stir-fried vegetables.
Ingredients:
- 2 lbs ground pork
- 1 lb ground chicken
- 1/4 cup teriyaki sauce
- 1/4 cup crushed ice
- 2 tbsp grated fresh ginger
- 1/4 cup breadcrumbs
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground chicken, and crushed ice. Mix until well combined.
- Season: Add teriyaki sauce, grated ginger, breadcrumbs, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Teriyaki Ginger Smoked Sausage offers a unique blend of sweet and savory flavors with a hint of spice from fresh ginger. This sausage is an excellent choice for those who enjoy Asian-inspired dishes and want to bring a taste of the Far East to their barbecue or dinner table. It pairs wonderfully with rice, vegetables, or as a flavorful addition to a variety of dishes.
Chipotle Lime Smoked Sausage
The Chipotle Lime Smoked Sausage combines the smoky heat of chipotle peppers with the refreshing tang of lime. This sausage offers a zesty, spicy kick that’s perfect for adding a bit of excitement to your meals.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup lime juice
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and crushed ice. Mix until well incorporated.
- Season: Add lime juice, breadcrumbs, chipotle chili powder, cumin, garlic powder, black pepper, and salt. Mix until evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Chipotle Lime Smoked Sausage brings a refreshing yet spicy twist to traditional smoked sausages. The combination of chipotle and lime creates a lively flavor profile that is both tangy and smoky. This sausage is great for those who enjoy a bit of heat and citrus in their meals and pairs excellently with grilled vegetables, tacos, or simply on its own.
Honey Mustard Smoked Sausage
The Honey Mustard Smoked Sausage blends the sweetness of honey with the tanginess of mustard, creating a deliciously balanced sausage with a touch of both sweetness and tang. It’s a versatile option that can be served at any meal or gathering.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 2 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and crushed ice. Mix until well combined.
- Season: Add honey, Dijon mustard, breadcrumbs, garlic powder, mustard powder, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Honey Mustard Smoked Sausage offers a delicious combination of sweet and tangy flavors. The honey provides a gentle sweetness, while the Dijon mustard adds a tangy bite. This sausage is perfect for casual dinners, picnics, or even as a unique addition to a charcuterie board. Its balanced flavor profile makes it a versatile and crowd-pleasing option.
Roasted Red Pepper and Feta Smoked Sausage
The Roasted Red Pepper and Feta Smoked Sausage combines the sweetness of roasted red peppers with the tangy creaminess of feta cheese. This sausage offers a Mediterranean twist that’s perfect for grilling or adding to salads and sandwiches.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 1/2 cup roasted red peppers, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and crushed ice. Mix until well incorporated.
- Season: Add roasted red peppers, crumbled feta cheese, breadcrumbs, oregano, garlic powder, onion powder, black pepper, and salt. Mix until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Roasted Red Pepper and Feta Smoked Sausage offers a delightful Mediterranean flavor with its blend of sweet red peppers and tangy feta cheese. This sausage is perfect for those who enjoy a unique, flavorful twist on traditional smoked sausages. It pairs beautifully with fresh salads, grilled vegetables, or as a flavorful addition to sandwiches and wraps.
Apple and Sage Smoked Sausage
The Apple and Sage Smoked Sausage features the sweet, fruity flavor of apples combined with the aromatic freshness of sage. This sausage provides a comforting and slightly sweet flavor profile that’s perfect for fall gatherings or as a cozy meal.
Ingredients:
- 2 lbs ground pork
- 1 lb ground turkey
- 1/2 cup finely chopped apple
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 2 tbsp fresh sage, chopped
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground turkey, and crushed ice. Mix until well incorporated.
- Season: Add finely chopped apple, breadcrumbs, fresh sage, garlic powder, black pepper, and salt. Mix until evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Apple and Sage Smoked Sausage combines the sweetness of apples with the aromatic taste of sage, creating a comforting and flavorful sausage. It’s an excellent choice for fall or winter meals and pairs well with roasted root vegetables or a simple green salad. This sausage offers a unique twist on traditional recipes and is perfect for cozy dinners and festive occasions.
Ancho Chili and Cilantro Smoked Sausage
The Ancho Chili and Cilantro Smoked Sausage combines the deep, smoky flavor of ancho chilies with the fresh, vibrant taste of cilantro. This sausage is ideal for adding a bold, Southwestern flair to your meals and works well on the grill or in various dishes.
Ingredients:
- 2 lbs ground pork
- 1 lb ground beef
- 2 tbsp ancho chili powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed ice
- 1/4 cup breadcrumbs
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- Sausage casings (hog casings preferred)
Instructions:
- Prepare the Casings: Soak the casings in cold water for at least 30 minutes, then rinse thoroughly and set aside.
- Mix the Meat: In a large bowl, combine ground pork, ground beef, and crushed ice. Mix until well incorporated.
- Season: Add ancho chili powder, chopped cilantro, breadcrumbs, garlic powder, cumin, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Stuff the Casings: Rinse the casings again and stuff them with the sausage mixture using a sausage stuffer. Twist sausages into 6-inch links and tie off the ends.
- Smoke: Preheat your smoker to 225°F (107°C). Smoke sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Cool: Allow sausages to cool before slicing.
The Ancho Chili and Cilantro Smoked Sausage delivers a bold, Southwestern flavor with the smoky heat of ancho chilies and the freshness of cilantro. It’s a great addition to any barbecue or as a unique ingredient in various dishes. The combination of spices and herbs provides a rich and exciting flavor that’s sure to be a hit with those who enjoy a bit of heat and complexity in their sausages.
Note: More recipes are coming soon!
