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Traeger Smoked Sausage

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

Mesquite

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.

Ingredients

Units of Measurement:

main

  • 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 salt

  • 4 Teaspoon black pepper

  • 1/2 Cup ice water

  • Hog casings, soaked and rinsed in cold water

Steps

  • 1

    In a medium bowl, combine the meat and seasonings, mix well.

    Ingredients

    • 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 salt

    • 4 Teaspoon black pepper

  • 2

    Add ice water to meat and mix with hands working quickly until everything is incorporated.

    Ingredients

    • 1/2 Cup ice water

  • 3

    Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.

    Ingredients

    • Hog casings, soaked and rinsed in cold water

  • 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.

    Grill225 ˚F

  • 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!

    Grill225 ˚F

    Probe155 ˚F

Cooking Notes

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