Traeger Smoked Sausage
By Traeger Kitchen
Pork to fork wood-fired goodness. Ground pork, onion, garlic and ground mustard pair perfectly for this homemade mesquite smoked sausage. You'll never go back to store-bought.
Prep Time
30 Min
Cook Time
3 Hr
Pellets
Mesquite
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurment:
main
| 3 Pound | ground pork |
| 1/2 Tablespoon | ground mustard |
| 1 Tablespoon | onion powder |
| 1 Tablespoon | garlic powder |
| 1 Teaspoon | pink curing salt |
| 1 Tablespoon | salt |
| 4 Teaspoon | black pepper |
| 1/2 Cup | ice water |
| Hog casings, soaked and rinsed in cold water |
Step
1
In a medium bowl, combine the meat and seasonings, mix well.
2
Add ice water to meat and mix with hands working quickly until everything is incorporated.
3
Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.
4
Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off. Repeat for each link.
5
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
00:15
Super Smoke
6
Place links directly on the grill grate and cook for 1 to 2 hours or until the internal temperature registers 155℉. Let sausage rest a few minutes before slicing. Enjoy!
225 ˚F / 107 ˚C
155 ˚F / 68 ˚C
Super Smoke
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