What’s the Best Type of Sausage for Smoking?

You can take the most boring sausage, add a dose of smoke and it will taste amazing. Hot smoking sausages is quick, easy and safe. Cold smoking sausages is more difficult and can be dangerous to your heath if you don’t know what you are doing. I found out all I could about hot and cold smoked sausages.

So what’s the best sausage for smoking?

  • Bratwurst
  • Polish Sausages
  • Chorizo
  • Weisswurst
  • Boudin Blanc
  • Italian Sausages
  • Hotdogs
  • Breakfast Sausages
  • Kishka

Hot Smoked and Cold Smoked Sausages

First, let’s be clear about what type of smoked sausage we’re talking about because there’s hot smoking and cold smoking. Hot smoking is a method where the sausages are cooked with high heat and smoke. Cold smoking is where the sausages are smoked (but not cooked) at a low temperature over a long period, usually 85°F/29.4°C and below.

Cold smoking raw, uncured meat at home isn’t recommended because of the health risks to you and your family. Hot smoking is safer, easy to do and you’ll still get the smoke flavor.

Can You Cold Smoke Sausages?

I know many people are into cold smoking, but most food scientists discourage home cold smoking because of the health risks. If you don’t know what you are doing, cold smoking is like taking raw meat out of the refrigerator and leaving it on the counter all day. Cold smoking sausages should only be attempted if the meat has already been preserved by curing, fermentation, etc.

Cold smoking raw sausages involves slowly smoking the sausages at low temperatures (40 °F-140 °F) for as long as 24-hours. This low temperature range is what the USDA calls the ‘danger-zone’, where bacteria can rapidly multiply. Therefore, you really need to know what you are doing. Otherwise you’re going to put you and your family’s health at risk.

Unless the sausages have been cured, salted or fermented, you shouldn’t attempt cold smoking raw sausages. The US National Center for Home Food Preservation recommend cold smoking only be done by certified persons. This is because cold smoking involves cooking meat in what the USDA call the ‘danger-zone’ which is 40 °F-140 °F (4.4°C-60°C).

So cold smoking raw sausage isn’t worth the risk, and there are safer ways to smoke sausages. You really need to know what you are doing and have the correct tools.

How to Hot Smoke Sausage

Homemade Hot Smoked Sausages

Homemade Hot Smoked Sausages

Sausages are quick and easy to smoke, and you can use just about any sausage. The best way to smoke sausage is by using an indirect cooking method, and it only takes just over an hour.

The method will depend on the type of smoker you are using. If you have an electric smoker or pellet grill, then smoking sausages should be fairly straightforward. For an extra shot of flavor, I like to apply some rub to sausages, but this step is optional. This is the standard way of smoking sausages. 

    Prep Time 5 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 35 minutes


    • Sausages
    • Barbeque rub
    • Smoking wood


      1. Set up your charcoal smoker for two-zone cooking with the charcoal to one side and the sausages to the other side with a drip pan underneath. 

      2. Pre-light 3/4 of a chimney of charcoal and place them in the basket fully lit.

      3. Adjust your vents and bring the temperature of your smoker up to 220-230 °F (104-110 °C). 

      4. Choose a mild wood and throw two chunks onto the fire. 

      5. Chill the sausages prior to smoking. Cold surfaces attract smoke.

      6. Lay the sausages on the grill in the cool zone to the opposite side of the fire.

      7. Cook for about 1.5 hours and probe with an instant-read thermometer until the temperature reaches 160°F (71°C). 

    Nutrition Information:

    Serving Size:


    Amount Per Serving: Calories: 184Total Fat: 15.5gSugar: 0.6gProtein: 10.5g

    Use a Rub for an Extra Kick

    Prior to smoking sausages, roll them in a barbecue rub. This step is totally optional, but it will add to the flavor. If the rub won’t stick, apply an oil binder beforehand. Use your favorite rub, but be careful with rubs high in sugar content as they burn. I prefer to use spicy rubs with sausages to give them a little extra kick. I love Malcolm Reed’s Killer Hogs Hot Rub, this is my go-to rub for sausages. Check the latest price here. Otherwise, here is a recipe for a homemade rub:

    Standard Barbecue Rub

    Standard Barbecue Rub

    I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I'm cooking. Made by the guys at Townsend Spice & Supply: https://townsendspice.com/

    Prep Time 10 minutes
    Total Time 10 minutes


    • - ½ Cup Paprika
    • - ½ Cup Salt
    • - ½ Cup Sugar
    • - ½ Cup Granulated Garlic
    • - ¼ Cup Granulated Onion
    • - ¼ Cup Chili
    • - ¼ Cup Cumin
    • - 2 Tablespoons Black Pepper
    • - 2 Tablespoons Dry Mustard
    • - 1 Tablespoon Cayenne Pepper


    1. Combine all the spices together in a large mixing bowl
    2. Store rub in rub shakers

    Best Wood For Smoking Sausage

    Fruit woods work well on brats because they add a hint of sweetness without overpowering all the other flavors of the sausage. Apple, pear and cherry are widely available in stores, but any fruit wood is suitable. Cherry works well on almost anything but keep in mind that it will turn the sausages dark. Maple is a safe wood for smoking sausage and also has a sweet flavor similar to a fruitwood. Hickory is a versatile wood for any meat and will add a strong, smokey flavor to the sausage. Hickory can overpower meat with sensitive skin, so use hickory with caution. A good idea is to use a 50/50 ratio with hickory, that way the hickory smoke flavor shouldn’t dominate. Hickory blends well with fruit woods like apple, which will give the sausages a hint of sweetness. 

    WoodFlavor Description
    AppleMild Has a hint of sweetness. Safe to use on any meat,
    but blends particularly well with pork.
    CherryMild Great to mix 50/50 with other woods. Adds a dark color to meat. Another wood perfect for pork.
    HickoryStrongA strong smoke flavor. May overpower pork belly, so perhaps mix hickory 50/50 with a fruit wood such as apple or cherry.
    PecanModerateA safe smoking wood that blends well with pork. Has a slight nutty flavor. Mixes well with fruit woods.
    Smoking Wood

    Internal Temperature of Smoked Sausage

    When dealing with any kind of ground meat, the safest internal temperature is 160°F (71°C), according to the USDA. Other cuts of meat such as beef and lamb are safe at 145°F (62.7°C). If you find that 160°F (71°C) is making the sausages too dry, and they are loosing all the juices, then pull the sausages out at 150°F (65.5°C), but never go below the recommended 145°F (62.7°C).

    How to Smoke Brats

    Brats are delicious as they are, but if you want to add some smoke flavor, bratwurst taste amazing. For the best results, buy fresh brats and keep them chilled so when they go into the smoker, they’ll attract more smoke. 

    There are a couple of different ways you can smoke brats, some people like to take 3 hours while others smoke them in over an hour. 

    If you set your smoker to 200°F (93.3°C), the sausage will only get smoked for about 1-hour. To prolong the exposure to smoke, another method is to cook at a low temperature. If you smoke above 200°F (93.3°C), you’re also likely to get a few case splittings. 

    One method is to set your smoker to a lower temperature (about 100°F/37.7°C) for an hour and then slowly raise the temperature in small increments until they are cooked. This method exposes the brats to smoke for longer, which will enhance the flavor. The problem with this method is that you are allowing the sausages to remain in the danger-zone of low temps.

    How to Smoke Hotdogs

    You can take a plain, boring hotdog to the next level with a dose of smoke. Hotdogs with natural casings work better, and a popular method is to soak them in beer prior to adding to the smoker. The added moisture will also attract more smoke. Another thing people like to do is to wrap the hotdogs in bacon before going in the smoker. 

    The most common method of smoking dogs is to smoke low for a couple of hours at about 140°F and finish them off by briefly poaching them in water and then an ice bath. The finished internal temperature should be about 150°F. 

    Smoking Italian Sausages

    Italian sausages taste even better with a dose of smoke. Hickory, apple or cherry wood blend well with Italian. Great for slicing and serving as snacks, or on pizza, or in pasta sauce.

    How to Smoke Boudin Sausage

    Bourdin Blanc is one sausage that tastes amazing when smoked. There are different variations of Bourdin Blanc. The French sausage contains liver, heart and usually rice. Pecan, oak or any other mild wood blends well with Bourdin. When smoking Bourdin, make sure you keep it moist and smoke it at a lower temperature. Bourdin is always a risk of drying out because it contains rice.

    How to Smoke Polish Sausage

    Traditional Polish sausages are made with pork mixed with salt, pepper, garlic and herbs. Hot smoke Polish sausages at a lower temperature for the first hour, then slowly increase the temperature of the smoker. As with other sausages, use a mild, sweet wood. 

    My Favorite Meat Smoking Tools

    Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

    Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.

    Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.

    Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.

    Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.


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