Smoked Sausage Cook Time
110°C (225°F)
2–3 hours • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Fresh sausage | 74°C (165°F) | 2–3 hours | Fully cooked through with smoke flavour throughout. |
| Pre-cooked sausage | 74°C (165°F) | 1–1.5 hours | Heated through with added smoke flavour. |
How to BBQ Smoked Sausage Cook Time
1
Choose fresh sausages (bratwurst, Italian, chorizo) or homemade sausages. Pre-cooked sausages only need 1 hour for smoke flavour.
2
If making from scratch, let filled sausages rest uncovered in the fridge overnight to form a pellicle.
3
Set smoker to 110°C (225°F). Apple, cherry, or hickory wood are excellent choices.
4
Place sausages directly on the grate with space between them for smoke circulation.
5
Smoke for 2–3 hours, turning once halfway, until internal temperature reaches 74°C (165°F).
6
For a crispy snap, finish on a hot grill for 2–3 minutes per side.
7
Rest for 5–10 minutes before serving.
Pro Tips
- Low and slow smoking keeps the casings intact. High heat causes blowouts.
- Don't prick the casings — you'll lose all the juices.
- Smoked sausages pair beautifully with mustard, sauerkraut, and crusty bread.
- For a deeper smoke ring, start at 93°C (200°F) for the first hour, then increase to 110°C.
- Homemade sausages benefit most from smoking. Store-bought sausages are already seasoned heavily.
Resting Time
Rest for 5–10 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke sausages at 110°C?
Fresh sausages take 2–3 hours at 110°C (225°F) to reach 74°C (165°F) internal. Pre-cooked sausages take about 1–1.5 hours.
Should you smoke sausages low and slow?
Yes. Low and slow (110°C/225°F) gives the best smoke penetration and keeps the casings from splitting.
What wood is best for smoking sausage?
Apple and cherry give a mild, sweet smoke. Hickory adds a stronger flavour. Avoid mesquite — it's too intense for sausages.