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Traeger Smoked Sausage

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




Number of People Serving


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Units of Measurment:
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


  • 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


    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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