Ingredients
- 2 pounds (900 grams) sausages (brats, kielbasa, etc.)
- wood chips (see notes)
Instructions
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Preheat the smoker to 200°F (93°C) and add wood chips* according to manufacturer instructions. If using an electric or gas smoker, let the smoker build up smoke for 30 minutes before adding the sausages.
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Place the sausages directly on the grates, making sure they aren’t touching each other. Smoke for 1.5-2 hours or until the internal temperature reaches 160°F (71°C).
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Transfer the sausages to a plate and allow to cool for 5 minutes before serving.
Notes
Wood: Oak and pecan are our preferred wood chips for smoking sausages. But hickory is great for a bolder flavor and apple or maple are perfect for breakfast sausages!
Storing: Leftover smoked sausages can be stored in an airtight container in the fridge for up to a week.