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Traeger Smoked Sausage

30

2

Mesquite

Pork to fork wood-fired goodness. Ground pork, onion, garlic, and ground mustard pair perfectly with this homemade mesquite-smoked sausage. You'll never go back to store-bought.

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  • 3 Pound ground pork

  • 1/2 Tablespoon ground mustard

  • 1 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 1/2 Teaspoon pink curing salt

  • 1 Tablespoon Kosher salt

  • 4 Teaspoon Freshly ground black pepper

  • 1/2 Cup ice water

  • Hog casings, soaked and rinsed in cold water

  • 1

    In a medium bowl, combine the ground pork, ground mustard, onion powder, garlic powder, pink curing salt, kosher salt, and black pepper and mix until the seasonings are well incorporated.
    • 3 Pound ground pork

    • 1/2 Tablespoon ground mustard

    • 1 Tablespoon onion powder

    • 1 Tablespoon garlic powder

    • 1/2 Teaspoon pink curing salt

    • 1 Tablespoon Kosher salt

    • 4 Teaspoon Freshly ground black pepper

  • 2

    Add the ice water to the pork mixture and mix with your hands, working quickly, until incorporated.
    • 1/2 Cup ice water

  • 3

    Place the pork mixture into a sausage stuffer and stuff it into the hog casing, following the manufacturer's instructions. Do not overstuff or the casing may burst.
    • Hog casings, soaked and rinsed in cold water

  • 4

    Once the casing is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off at even intervals until the entire length is divided into links.
  • 5

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 6

    Insert the probe into the thickest part of one of the links. Place the links directly on the grill grates, close the lid, and cook until the internal temperature registers 155℉, 1-2 hours. Let the sausage rest for a few minutes before slicing. Enjoy!

    225 ˚F

    155 ˚F

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