How Long to Smoke Smoked Sausages

Smoked Sausages Smoking Overview

Whether you're smoking store-bought snags or homemade links, the smoker adds incredible depth. Try a mix of pork and beef sausages. For Australian-style snags, use a milder wood like apple. For bratwurst or kielbasa, hickory or oak works brilliantly.

How to Smoke Smoked Sausages — Step by Step

1. Prep: No prep needed — smoke straight from the pack. If making from scratch, ensure casings are pricked to prevent bursting
2. Set up your smoker: Preheat to 110-120°C (225-250°F). Add your wood chunks or chips — Hickory, apple, or cherry work best.
3. Smoke: Place the smoked sausages on the grate and smoke for 2-3 hours. Don't wrap — you want the casing to develop colour and snap
4. Check doneness: Deep mahogany colour, internal temp of 74°C (165°F), and the casing snaps when you bite in
5. Rest: 5-10 minutes.

Common Mistakes to Avoid

• Temp too high — the casings split and fat renders out
• Not enough smoke time — the whole point is the smoke flavour
• Pricking fresh sausages too aggressively — some fat loss is fine, but don't drain them

Best Wood for Smoking Smoked Sausages

Our top recommendation: Hickory. Pork pairs beautifully with fruit woods. Apple and cherry add sweetness that complements the natural flavour.

Frequently Asked Questions

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