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Smoked Sausage
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Smoked Sausage

Edited by EastOak
Smoked Sausage

“A beginner-friendly backyard essential that delivers the perfect snap and sizzle. These smoked sausages are incredibly easy to prepare and packed with rich, savory flavor.”

— East Oak Culinary Team
Prep Time:5 mins
Serves:2 - 3
Smoke Time:1 hr
Wood:Apple wood (recommended)
Temperature:275°F (135°C)
Smoker Model:EAST OAK Pitmate Tabletop 20-In Electric Smoker

Ingredients

  • Main: Bäckerei-style German sausages (or any sausages you prefer)

Smoking Tips

  • Water Pan: Keep water in the water pan throughout the entire cook (up to the MAX fill line).
  • Serve Immediately: Sausage casing will shrink as it cools, serve immediately after cooking for best texture and juiciness.

Step-by-Step Instructions

1.

Prepare the Smoker

Step 1: Prepare the Smoker
  • Fill the wood chip box completely to add smoke flavor.
  • Fill the water pan with water or your preferred cooking liquid up to the MAX fill line.
2.

Preheat

Step 2: Preheat
  • Set the smoker to 275°F (135°C) and allow it to preheat.
3.

Smoke the Sausages

Step 3: Smoke the Sausages
  • Place sausages on the center rack of the smoker.
  • Smoke at 275°F (135°C) for 1 hour.
4.

Serve

Step 4: Serve
  • Remove from the smoker, slice, and serve immediately.
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