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Smoked sausages are really one of the easiest meats to smoke, only a little prep and tons of flavor. These are great for that weekend summer BBQ or even an easy mid week dinner. When making this recipe, you can choose from a variety of sausages ranging from sweet Italian sausage, hot sausages or brats, it really does not matter. Go with what you like when using this recipe.
Smoked Sausages Prep
For this recipe, I went with Sweet Italian sausage, I also added some poblano peppers and onions to make a sandwich on Portuguese rolls. For starters I got my smoker up and running. Smoke time on this is a little under 2 hours, I had my WSM dialed in at 230° for this smoke. When it comes to wood, I don’t think can go wrong using a wood of your choosing but I opted for hickory wood. To smoke these sausages I used a vertical skewer. I cut my poblano peppers in half and cleaned out any seeds that were in there. I then used 2 onions, sliced them up and put them off to the side.
Once I had everything sliced I started stacking on the skewer, alternating with a sausage, pepper and onion, as high as the skewer would allow. Once I was ready I got them on the smoker and let it go for about 1 hour and 45 minutes. Sausage usually needs to be cooked to an IT of 165° but what I did here was pull them at 150° and then finished then on the grill with a little reverse sear just to crisp the outside a bit.
These smoked sausages turned out great! I was really pleased with the smoke flavor and I think the poblano peppers were a great twist to these smoked sausages. After I finished smoking and grilling these I threw them on a fresh Portuguese roll with the poblano peppers and onions. This is one of those recipes that after I make it, I wonder why I do not do it more often.
I hope you enjoyed this smoked sausage recipe. If you enjoy what we are doing here, we always appreciate any comments, likes or reviews you leave for us.
If you are looking for some other ideas, check out some of these suggestions:
Smoked Sausage
An easy smoked sausage recipe with peppers and onions
Ingredients
- 1lb of sausage
- 2 Poblano peppers
- 2 onions
Instructions
- Fire up your smoker to about 225° using the wood of your choosing (I used hickory)
- Place the sausages, peppers and onions on the vertical skewer
- Place on the smoker for about 1 hour and 45 minutes until the IT gets to 150°
- Pull at 150° and place on the grill to finish and crisp the outside a little bit. You want an IT of 165°
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 377Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 69mgSodium: 940mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 15g
This data was provided and calculated by Nutritionix on 7/28/2021
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