How to Make Traeger Smoked Sausage at Home
The Traeger Smoked Sausage recipe offers a delicious homemade alternative to store-bought sausages. This recipe, designed for the Traeger grill, involves ground pork seasoned with onion powder, garlic, ground mustard, and black pepper, all mesquite smoked to perfection.
Ingredients
- 3 lbs ground pork
- 1/2 tbsp ground mustard
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp pink curing salt
- 1 tbsp salt
- 4 tsp black pepper
- 1/2 cup ice water
- Hog casings, soaked and rinsed in cold water
Instructions
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Preparation:
- Combine ground pork with all seasonings in a medium bowl and mix well.
- Add ice water to the mixture and blend thoroughly with hands, working quickly.
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Stuffing:
- Place the mixture into a sausage stuffer, following the manufacturer’s instructions.
- Stuff the casings, being careful not to overstuff to avoid bursting.
- Pinch and twist or tie off to form individual links of your desired length.
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Smoking:
- Preheat your Traeger grill to 225℉, closing the lid for 15 minutes.
- For optimal flavor, use the Super Smoke setting if available.
- Place sausage links directly on the grill grate and smoke for 1 to 2 hours until they reach an internal temperature of 155℉.
- Let the sausages rest for a few minutes before slicing and serving.
Cooking Tips
- Preheating: Ensuring the grill is properly preheated helps achieve the best smoke flavor.
- Super Smoke: Utilize this setting on your Traeger grill if available for enhanced flavor.
- Resting: Allow the sausages to rest briefly after cooking to retain their juices and improve texture.
This recipe not only highlights the delicious potential of homemade sausages but also demonstrates the unique flavors achieved through smoking on a Traeger grill. Enjoy the process and the rich, smoky results!
