Smoked Sausage Links
Juicy pork sausage links infused with hickory smoke and aromatic spices. Perfect for breakfast, lunch, or dinner with a crispy exterior and tender, flavorful interior.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 lbs ground pork
- 1.5 tsp salt
- ¾ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp dried thyme
- 2 cups hickory wood chips
- 4 feet sausage casings
Instructions
- 1
Soak hickory wood chips in water for at least 30 minutes.
- 2
In a large bowl, combine ground pork, salt, pepper, garlic powder, paprika, onion powder, and thyme. Mix gently until spices are evenly distributed.
- 3
Rinse sausage casings and soak them in warm water for 10 minutes to soften.
- 4
Using a sausage stuffer, fill casings with pork mixture, leaving 0.5 inch at each end. Tie off with kitchen twine and prick with a needle to prevent bursting.
- 5
Preheat smoker to 225°F and add drained wood chips to the firebox.
- 6
Place sausage links on the smoker grates, leaving space between each link for smoke circulation.
- 7
Smoke for 30–40 minutes until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part.
- 8
Remove sausages and let rest for 5 minutes before serving.
Tools you’ll need
- smoker
- meat thermometer
- sausage stuffer
- large mixing bowl
- kitchen twine
- sausage pricker needle
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