One of the easiest foods to prepare smoked is sausage. They are a crowd-pleaser at family gatherings or parties with friends. Smoked sausage is the perfect combination of juiciness and flavor. To smoke sausage properly, it is necessary to know how long it takes for them to be perfectly smoked.
Sausage takes slightly over two hours at 225˚F to be fully cooked and get the smoky taste. Remove the sausage from that heat when it reaches an internal temperature of 158˚F. Allow the sausage to rest covered for ten minutes so the internal temperature reaches 165˚F.
There are several factors to consider to achieve the best results. Here you will find out how long you should smoke sausage at 225˚F, as well as the types of sausage you should choose, and the wood chips you should use.
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Advantages of Smoking Sausage
Sausages are the star food for smoking. Smoked sausage is a very versatile food, and can be served alongside breakfast, lunch, or dinner. One advantage of smoked sausages is that you can freeze them to eat later and still enjoy the smoke flavor. Besides being delicious, sausages can be smoked more quickly than other meats. If you choose to smoke a pork butt, brisket, or a large cut of beef be prepared to spend many hours in front of the smoker.
What Kind of Sausage Can I Smoke?
Virtually all types of sausage can be smoked. There are few sausages that are not even more delicious after passing them through the smoker. The only thing that is recommended is that you do not try to smoke sausage that is sold pre-smoked and packaged. Here are some types of sausages that you can smoke:
- Italian sausage
- Chicken sausage
- Veal sausage
- Hot dogs
How Long to Smoke Sausages at 225˚F?
On average sausages take between two and three hours to smoke at 225˚F. However, this time can vary depending on the type of sausage you choose. It is best to use a meat thermometer so you can consistently check the internal temperature.
Try to keep your smoker between 225˚ and 240˚. The internal temperature of the sausage should not exceed 165˚. Again, use the meat thermometer to monitor the temperature of your sausages.
You can also check the color of the meat to make sure there is no browning or blood inside. Another indication that your smoked sausages are ready is the color of the juices, which should be light in color.
How to Smoke Sausages at 225˚F?
The first thing to do is to take the sausages out of the refrigerator to bring them to room temperature. Just like any meat, sausages should not be smoked right out of the refrigerator.
The next step is to preheat the smoker to 225˚F. Place the sausages on the smoker grate making sure the sausages do not touch each other. Close the lid and let smoke for three hours.
It is best not to open the smoker every time as this can cause the smoker’s temperature to drop, especially if it is a charcoal smoker or wood pellet smoker. If possible, insert a digital thermometer probe into one end of the sausage so you can keep track of the cooking temperature.
What is the Best Wood for Smoking Sausage?
This is another important decision to make when smoking sausage. To choose the right wood, think about the flavor you want your smoked sausage to have. Do you want a fruity, mild, or strong flavor?
If you want a strong flavor in your smoked sausage, we recommend that you opt for strong wood chips such as mesquite. If you have purchased a sausage with a strong flavor, you can balance it with a fruity wood chip such as apple or cherry. Or, if you want sausages with a mild flavor, it is best to choose walnut wood to achieve this.
How to eat Smoked Sausages?
Smoked sausages, as we have mentioned before, are very versatile and can be served with a variety of dishes. There are many types of sausages you can prepare smoked and various recipes you can try that incorporate smoked sausages. Some examples are:
- Hot dogs, bratwurst, fresh Italian sausage, Polish sausage
- With eggs
- As an appetizer
- With fresh corn
- In salads
- With potatoes
- With pasta
- With steamed vegetables
- In a sandwich
- With rice
As you can see there is an infinite variety of ways to eat your smoked sausages. Don’t hesitate any longer and always try to keep some smoked sausages on hand in the refrigerator.
How to Store Smoked Sausages?
If you have leftover smoked sausages after that family barbecue, don’t worry! You can store the prepared sausages and enjoy them another time. We recommend storing your sausages in an airtight container in the refrigerator. If stored correctly, your sausages will last for up to four days.
If you want to keep them longer, you also have the option of freezing them. All you have to do is wrap them tightly in plastic wrap and put them in the freezer. A good option is to vacuum seal them to keep them fresh for longer. Frozen smoked sausages will last up to two months.
What is Our Favorite Smoker to Smoke Sausage?
When picking a smoker for smoking sausage we have two main factors, consistent temperatures and convenience for short cooks. Of course, smoke output is always a concern but a perfectly cooked juicy sausage is the most important result.
Consistent temperatures will get you the best result because if your temperature goes too high it can dry your sausage out. If your temperature goes too low it can make your cook time unpredictable. Because of these factors we like to avoid traditional propane gas or offset stick burners for smoking sausage.
Many smokers are just not convenient for short cooks because of the time it takes to build a fire and maintain it. An offset smoker is the perfect example of an inconvenient smoker, however, the flavor might be worth it. We prefer an electric-based smoker, like a vertical cabinet or a pellet smoker.
Our top pick is a Traeger 22 Pellet Grill for smoking sausage. Pellet grills preheat quickly and maintain a consistent temperature. The main downside of a pellet grill is the milder smoke flavors.
Our second pick is the Materbuilt Electric 140b vertical cabinet for smoking sausage. The plus side to this smoker is that you can add as much smoke as your heart desires. The downside to this model is that the temperature tops out at 270˚F so it is not great for smoking large cuts of meat and not good at all for poultry if you want crispy skin.
Now that you have the essential information for smoking sausage at 225˚F, it’s time to put all this knowledge into practice and prepare the best sausages of your life. Remember all the elementary factors for smoking sausage.
Time and temperature are really important for a juicy and delicious result. A sausage that is smoked at high temperatures or for too long can result in dry meat and a bad taste.
Another aspect that you should not forget is the space you should leave between the sausages when you put them on the grill. This will ensure that there is adequate heat circulation, and your sausages will smoke evenly.
Last but not least, remember that your smoker should be opened as little as possible. As already mentioned, maintaining the temperature of the smoker is extremely important for the cooking and flavor of your sausages. If you constantly open and close your smoker, you will be encouraging temperature variation and could affect the final result of your sausages.