One thing every meat smoking enthusiast should try is making their own smoked sausage. It is a chance to create something completely unique using a blend of meat, flavors, smoke, and heat that you completely control.

What Is Smoked Sausage?

Smoked sausage is flavored ground meat that is enclosed in a casing, then preserved by smoking. It's an ancient method used to stockpile food. Raw meat is smoked so it can be eaten later, rather than letting it spoil.

Not all sausages are smoked sausages. Some sausages are traditionally made fresh and then refrigerated or cooked immediately, like Italian sausage. Others are cured with salt and then dried, like salami.

What Are Smoked Sausages Called?

Smoked sausage is a popular preparation in many cultures, and goes by different names. Often sausages are named for the region where they originated, or on their language of origin.

A full list of names for smoked sausage would run into the hundreds, but here are some of the most common types you'll see in stores and restaurants.

Andouille is a pork sausage traditional to Northern France. In the United States, it is associated with Louisiana Cajun food. Andouille is more coarsely ground than many other sausages.

Bratwurst is used as a blanket name for German-style sausage. The meat used (beef, veal, or pork) is finely-ground, giving bratwurst a smooth texture.

Chorizo is a spiced pork sausage traditionally made in Spain and Portugal, but it is also very popular in Latin America. Chile peppers give chorizo its distinctive red color and spicy flavor.

Kielbasa (which means "sausage" in Polish) is a blanket term for Polish-style sausage, especially sausage sold in U-shaped links.

What Meat Goes Best in Smoked Sausage?

Pork is the most commonly used meat for smoked sausage. Ground pork has a higher fat content than most ground meats.

Most sausage experts say that 25 to 35% is the sweet spot for making homemade sausage, with 20% fat as the minimum and 50% as the maximum. If you don't have enough fat, the sausage will be tough and lack flavor. Too much fat, and you'll have a slimy, unpleasant mouth feel. Ultimately, it's about personal preference.

You can buy ground pork at the store and add small bits of raw bacon if you feel you need additional fat.

If you plan to grind your own meat for sausage, the ideal cuts of meat for homemade sausage are pork butt or pork shoulder. These cuts are widely available, have the proper meat to fat ratio, and aren't very expensive. Pork is the most common sausage meat ingredient because of the high fat content of some cuts.

At a butcher, you may be able to find specialty cuts that are primarily for sausage making like pork heads and pork back. But if you just want to grab something at the store and get started, pork butt or shoulder is your best bet.

You may be wondering: How do I measure what percentage of fat is in my meat? There's no easy answer. A butcher may be able to give you a good idea, but mainly you'll learn from trial and error.

How Do You Grind Meat for Sausage?

You need a special tool or attachment to grind meat for sausage. A dedicated meat grinder will give you the best results. Some stand mixers have a meat grinder attachment that you can use.

You'll need to cut the meat into chunks before grinding. The size of the chunks depends on the size of your meat grinder. Fewer chunks is best, but not if they don't fit in your grinder.

Once you've cut the chunks, put them in the freezer for 15 minutes or more, depending on their size. Partly frozen meat grinds better. The warmer the meat, the less clean the grind will be. Since the grinding process heats the meat slightly, even refrigerated meat can get too warm.

How Do You Put Sausage in Casings?

Using a special appliance called a sausage stuffer is the best method of putting sausage in casings before smoking it. You can buy mechanical, high-volume sausage stuffers for $100 or more. For a smaller investment, you can buy hand stuffers that fill casings one at a time for closer to $20.

You may also be able to buy a sausage stuffing attachment for a stand mixer.

How Long Should You Smoke Homemade Sausage?

Homemade sausage should be smoked at 225 degrees Fahrenheit for 1 to 2 hours, until the internal temperature reaches 155 degrees Fahrenheit.

How Long Is Homemade Smoked Sausage Good in the Fridge?

Homemade smoked sausage can be stored in the refrigerator for 3 to 4 days.

How to Cook Pre-Made Smoked Sausage

If you don't have the time or inclination to make your own meat mixture and smoke your own sausage, enjoy links of someone else's labor by buying smoked sausage at a farmers market, local butcher, or supermarket.

Nearly all sausage labeled as smoked sausage is precooked, and it’s safe to eat right out of the package. But you should double check before you do so.

How Long Do Pre-Made Smoked Sausages Take to Cook?

A precooked smoked sausage will take 5 to 10 minutes to heat up on a grill set to 400 degrees Fahrenheit. The total length of time will depend on how thick the sausage is. If you want the sausage to cook more quickly you can cut it in half lengthwise, or into round slices.

Always transfer precooked sausages directly from the refrigerator to the grill. If you let them sit out at room temperature, dangerous bacteria can form.

What to Make With Smoked Sausage

Smoked sausage does double-duty in any savory dish -- adding a hint of smoke that amps up the savory flavor, and serving as the main protein.

Think about some of your favorite dinner dishes. Could you replace the main protein with smoked sausage? Or add a bit of smoked sausage for additional flavor? You might make your favorite even better.

Perfect for game day with the unbeatable flavor of ground, homemade mustard.

Cook time: 1 hour

Serves: 4

Ingredients

4 bratwurst

1/2 cup brown and yellow mustard seeds

1 cup cold beer

3 tablespoons apple cider vinegar

Salt

4 hot dog buns

Sauerkraut, for serving