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smoked sausage on a bun with sauerkraut and mustard

Smoked Sausage (how to smoke sausages)

  • Author: Brit Kapustina
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 10


This smoked sausage recipe results in tender, juicy sausages infused with rich, woody flavor!


  • sausages 2 lbs (900 g)
  • (brats, kielbasa, etc.)
  • wood chips see notes


  1. 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.
  2. 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).
  3. Transfer the sausages to a plate and allow to cool for 5 minutes before serving.


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.

  • Category: dinner
  • Method: smoking
  • Cuisine: global

Keywords: smoked sausages, smoked brats, how to smoke sausages