How to Smoke Store-Bought Sausages?

It’s not like you have to go to a restaurant to enjoy a smoked sausage dish. If you want to make your own sausages at home, you need to know how to make them, and how to make the right ones.

Store-bought sausage can be made to taste delicious by using this technique. If you want to make your family and friends happy, smoking sausages in your own home is a great activity.

There are a few things you can do to use the right temperature and timing for the different types of sausage.

How to Smoke Store-Bought Sausages?

This is a general recipe for smoking store-bought sausages.

A general rule is that the leaner the meat, the shorter the cooking time.

Some sausages take more time to cook than the recommended time in the general recipe.

Ingredients Needed 

Sausage is available in many types. Italian sausage, andouille, and brats are among the best.

Instructions

1. If you want to make them better, place them on a smoker rack. You don’t want the sausages to touch, so make sure they have a bit of space between them.

2. For best results, it is best to leave the wood for 20 to 30 minutes before lighting the smoker.

3. Make sure that the temperature is at 250°F (120°C) before putting in the sausages. Check to see if they are done by using the thermometer.

Tips When Smoking  Store-Bought Sausages

1. Recommend turning Sausages every 30 to 45 minutes

2. If you run late, you can raise your smoker’s temperature to 300F. It’s important to keep an eye on the temperature of your sausage.

 3. Get a barbecue thermometer to make sure the sausages aren’t overcooked

 4. Make sure to cook the sausages in a separate area from other meats or vegetables.

Smokers Used When Smoking Sausages

Smoking sausages can be tricky, there are many ways to smoke them.

Pellets

Pellets are becoming increasingly popular and are very convenient. It’s a set-it-and-forget-it operation, and it serves both as a smoke source and as fuel.

Pellet grills are available in both horizontal and vertical configurations, making them ideal for sausage smoking.

To prevent heat loss, separate pellet hoppers are loaded before delivering through an auger to a burn chamber.

Pellets are necessary to use if you want your smoker to produce a specific smoke flavor, and it’s important to use a pellet that burns at the desired temperature. To make your pellets, you can combine different types of wood to achieve a variety of unique flavors.

Electric smokers

Electric Smokers are very convenient since they are powered by plugging them into a wall outlet.

When it comes to smoking sausages, vertical electric smokers are excellent choices because they give you highly accurate temperature control, which is important when you’re smoking cured meats.

Grills have come a long way since they first began. You can now find electric smokers that are equipped with built-in wood chip chambers, which provide smoke while cooking.

These are called electric smokers because they’re electrically powered and use an electric heating element to ignite the wood chips.

Charcoal grill or smoker

When you buy make sure that you get one that uses propane or natural gas rather than charcoal, as gas grills and smokers tend to be safer and more reliable than those that use charcoal.

However, you’ll need a smoker box with wood chips to impart a smoky taste to the meat before smoking it.

What kind of wood you use when smoking the sausages makes a big difference as well.

Types of Sausages – Time, Temperature, and Internal Temperature

Italian Sausages

Cooking Time – 3 Hours

Smoker Temperature – 120°C

Internal Temperature -165°F (73°C)

Andouille

Cooking Time – 4 Hours

Smoker Temperature – 1st hour: 130°F (54°C)

2nd hour: 150°F (65°C) 3rd hour: 170°F (77°C)

4th hour: 190°F (88°C)

Internal Temperature -165°F (73°C)

Summer sausage

Cooking Time – 2 Hours

Smoker Temperature – 130°F(54°C), gradually rise to 190°F (88°C)

Internal Temperature -160°F (71°C)

Kielbasa

Cooking Time – 3 Hours

Smoker Temperature – 225°F-250F°

(107°C – 120°C)

Internal Temperature -140°F (60°C)

Brats

Cooking Time – 45 minutes

Smoker Temperature – 225°F (107°C)

Internal Temperature -152°F (67°C)

Conclusion

Smoking a sausage will give it a much better flavor, but if you have the time and resources, grilling the sausages is better.

It’s why I’ve provided you with easy-to-follow steps that will help you smoke store-bought sausages like a pro.

To make the best sausage, follow the cooking times and temperatures given for each type of sausage.