Cook sausages for another 10 to 15 minutes, flipping once or twice. On the other hand, if you are planning to. However, Im here to tell you that, its not true. Use any flavor pellets you like, just know that some flavors work best for smoking sausage. This smoked summer sausage makes for a delicious appetizer, snack, or side anytime youre craving some tasty smoked meat. , then keep in mind that you require sausage stuffer as well. poultry as it can be a very thick and dense smoke like mesquite. Getting that perfect summer sausage doesn't only depend on the smoking process. Once they reach this temperature, you can take them out of the smoker. Eventually, youll learn which flavors work best for you. You can check to see if the sausages are done by how the inside looks. Smoking foods doesnt mean youre bombarding the foods with smoke. directly on the grill rack. You can also set up the Pit Boss meat probes, to keep an eye on the temperature without opening and closing the lid. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. The best part? play around with the combinations to find your favorite flavor. And the same is the case with these store-bought sausages. Check back in 2 - 3 hrs when done. This is why youll often see applewood featured in BBQ sauces and other recipes. However, if you do not feel like using a smoker rack, then you can skip this equipment for sure. They also pair quite well with certain pasta or rice dishes. Then turn it on and preheat the smoker to 225 degrees. Lets make ourselves some delicious summer sausage, shall we? mix, and add all of the dry and wet ingredients along with the ground pork. Line a roasting pan with aluminum foil for easier cleanup. Placing them in ice water will prevent them from further cooking, sets the casings, prevent shriveling, and will drop the internal temperature to about 80 degrees. sausage to smoke on the patio in the summertime! You can use a handheld thermometer, fork. Well walk you through the entire process of making your own summer sausage on the Pit Boss pellet grill. Choosing a selection results in a full page refresh. If you prefer not to make your own sausage seasoning, you can purchase some store-bought mixes such as Hi Mountain, Backwoods, etc. Turn the sausages over, close the lid, and cook for another 4-6 minutes. Save my name, email, and website in this browser for the next time I comment. This will ensure that everything gets mixed well. Make sure to keep this stuff in the freezer for about the duration of one to two hours. This recipe is fairly simple but easily recognizable. . Most importantly, for smoking and cooking any kind of sausage, you need a thermometer. If you smoke the sausage at a higher heat initially, you will lose most of your fat content, and the summer sausage will turn out dry and brittle. Heres what youll need to make this sausage. Place the sausages on the grates and let the grill do its job. They will also be very subtle and at times underwhelming, Turn it on like you usually would and make sure to fill the hopper full of pellets.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'pioneersmokehouses_com-large-leaderboard-2','ezslot_10',120,'0','0'])};__ez_fad_position('div-gpt-ad-pioneersmokehouses_com-large-leaderboard-2-0'); But what is going to be different than smoking most other meats is the temperature. A brand of StarMade Group, LLC. So, when it comes down to it, how to smoking sausages in a pellet smoker is pretty easy. A temperature stall is when your summer sausage reaches a plateau in its internal temperatures. Weve noticed that its hard to get a butcher to do it for us, especially, when they are shorthanded with workers. After the burn off, set the temperature back down to the smoke setting and wait until the temperature gets low enough. You want them to be small enough to feed into the meat grinder. No. Ill definitely be using this recipe from now on. Preheat the Smoker to 225F. After an hour, check the temperature of a sausage. Place the sausages on the grill, making sure there is space between them. to earn advertising fees by advertising and linking to Amazon.com. For this recipe, we recommend smoking sausages for roughly 1 hour at 225Fusing our Z Grills 700 Series. You need to have a smoker that is capable of maintaining very low temperatures during the entire smoking process. You only need a few spices, so you dont overcomplicate the summer sausage. Heres what Ive learned after cooking it the first time. If you have questions on this recipe, then you can freely take further guidance from us. Set your smoker to 250F. Firstly, the cook has to fully and completely load the pellet smoker with his desired wood pellets. So get out there and start smoking! There is no set time for how long it takes to smoke summer sausages. At this point, they should be firm to the touch but still look a little pale. Applewood is the best choice for Summer Sausage because it has a fruit-forward tone that provides an earthy sweetness without adding too much bitterness. Insert an instant read thermometer or the temperature probe on your Traeger and let them smoke at 225F for about 80 minutes or until the internal temperature registers 160F. Shift your sausages to the higher heat area, closest to the firebox. The last thing you want is to run out of something or not have it during the cooking process. This will make it soft and pliable and easier to work with. It is best to educate yourself as much as possible before trying to attempt it at home.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'pioneersmokehouses_com-leader-1','ezslot_11',121,'0','0'])};__ez_fad_position('div-gpt-ad-pioneersmokehouses_com-leader-1-0'); But if you know how to smoke summer sausage on a pellet smoker, then your friends and family will be asking you never to stop doing it. 6. This process can last anything from 4 to 10 hours. . and each type will add a different flavor profile to your sausages. Preheat the smoker to 180 degrees F. Remove the sausage from the plastic wrap and place it directly on the grill grates of the preheated smoker. Stuff the meat into 38-40 mm or 40-43 mm pork or beef casings. [Step-by-Step], Two pound or more of your chosen meat (venison, pork, or beef), Designed, engineered, and tested by KitchenAid. Most other words, a little bit goes a long way. Heat wood pellet smoker to 225 degrees. This 2-speed stainless steel stuffer is perfect for making homemade sausage. Avoid using a smoke tube, as that can be too much smoke. to earn advertising fees by advertising and linking to Amazon.com. But grinding the meat yourself will guarantee the best and freshest quality of meat that you could use.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'pioneersmokehouses_com-box-4','ezslot_6',118,'0','0'])};__ez_fad_position('div-gpt-ad-pioneersmokehouses_com-box-4-0'); When it comes to the spices and seasonings used to make summer sausage, it varies from person to person. To cook the perfect summer sausage, you'll need the following: That said, youll want to work with the freshest quality meat on hand, with an 80/20 percent lean to fat ratio. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Moreover, rest your sausages once taking them out from the smoker up to 165 degrees. Its pretty straightforward and easy. Smoked sausage is juicy, fla. That said, regardless of which method you use to smoke your sausage, these tips will work for both cold or hot smoking. The curing process will prolong the shelf life and will help prevent botulism. Infusing too much smoke into your foods can make them taste terrible, and inedible. Allow the sausages to rest at room temperature for 4 hours. Grab 1 tablespoon of kosher salt, 1 teaspoon of tender cutting salt, cup of sherry, 1 tablespoon of Worcestershire sauce, cup of dark beer, and sausage casings. For your Z Grills smoker, you want to set the temperature to 225F. When it comes to seasoning your summer sausage, it all comes down to personal preference. Stuffed sausage will need to be cooked within 24 hours of stuffing. Place in the smoker at 130 degrees for 2 hours. As we said earlier, you can use store-bought sausages or presmoked sausages. There are products such as liquid smoke or smoke powders that you can add to the meat during your mixing process to give it that smokiness flavor. Learn what pellet is best for brisket, chicken, ribs, pork, steak, etc. https://extension.umn.edu/preserving-and-preparing/venison-making-summer-and-smoked-sausage. And dont forget, practice makes perfect! Also, a pellet smoker is easy to hold at a consistent temperature over a long time which also makes them perfect for smoking ribs. Before diving headfirst into smoking, let's take a look at the two types of smoking. Yes, youll cook the sausage in the fibrous casings. Fuel Source- make sure you (to prepare fibrous casings soak 15 min. Let the rest of the sausage for a few minutes before you dive in. By following these tips, youll see how easy it is to smoke delicious sausage using the Pit Boss or any other brand smoker. You can even use that old meat you havent gotten around to using thats sitting in your freezer. This is a sign that protein has been extracted from the meat, giving you a great-tasting sausage. Press all the air out of the meat and roll it tightly. The product should remain in the smoker at this temperature for two additional hours. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Moreover, if you are going to cook and smoke your sausages lower than that of this temperature range, then this is a chance that your sausages may fill up themselves with some bacteria. Some ingredients like salt are part of the Id recommend using a spatula to roll them over to the opposite side, as a fork will pierce the casing, and cause the sausage to dry out. Smoker Grill Girl is compensated for referring traffic and business to this company. The sausage was super juicy & absolutely fantastic! Preheat your smoker or grill (use a 2-zone or Indirect setup) to about 225F. Super Smoke. Insert the probe into the thickest part of one of the links. very easy to overpower your sausages with smoke flavor when using mesquite. On the other hand, if you are planning to smoke sausage, then keep in mind that you require sausage stuffer as well. You must do this before any other step and ensure that the smoker reaches the temperature before you get started. If the meat is slightly frozen, it will pass through the meat grinder easily. Then you can run it through the grinder after youve added the seasonings. have plenty of fuel before starting the smoking process. Once you are ready to eat the sausage, youll want to peel the casing, as it is not edible. Required fields are marked *. Once the sausages are stuffed, allow them to rest in the fridge for about 2 hours before smoking or grilling. Open the air intake vent to increase the cooking temperature. If you use too much fat and not enough meat, the summer sausage will be gritty and hard to eat. You may even want to pass it through the grinder twice to make sure its thoroughly mixed. 1. However, when smoking on a hot summer day, the grill can become too hot. Weve found after grinding the meat the first time, its best to put it back in the freezer until it gets semi-frozen. Shape meat into four sticks, or logs. One casing will hold about 2 1/2 to 3 pounds of meat. Also, consider using a lighter flavored pellet such as apple or cherry. The best thing to do is smoke the summer sausage at 130 degrees to start then, as time goes on, gradually raise the pellet smokers temperature. Pellets are available in many different kinds of wood and hickory pellets are one of the most common. This is a common process that the meat needs to go through. The first step is to cut down the pork shoulder. Its time to fire up that old smoker, or maybe you treated yourself and got a new top-of-the-line smoker, and you are rearing to use it. Summer sausage needs to be smoked at a very low temperature to start to gain color to the meat. Smoker Grill Girl is compensated for referring traffic and business to this company. If you want a strong smoke flavor, use hickory or mesquite. Instructions. because of its rich flavor and subtle barbeque notes. This recipe for classic summer sausage uses game meats accented by the flavor of apple smoke. As a basic guideline, you should preheat your smoker to 145F. The recommended use is about 1 ounce per 1 pound of meat. To use a fork, simply insert it into the sausage (without slicing) and hold it there for about 10 seconds. Serve the sausages on their own, or on a bun, with toppings of choice. Set sausages on a roasting pan with a wire rack. If you dont know what youre doing, Id recommend hot smoking the meat. Smoking and preparing summer sausage can be a tricky and dangerous process if you do not know what you are doing. So lets take a closer look at how long to smoke them to ensure you get an excellent end product. The Cold Smoke: Step 1 - Prep the sausages: Pat any moisture off the sausages using clean paper towels. , you should not run out of wood and pellets. It has got a rich flavor in it and comes with a subtle sort of BBQ notes. Then add all the wet ingredients and mix until everything is fully incorporated. Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. to think that hickory is the best wood to choose from when smoking sausages While everyone has their preference in the types of woods they use. This is how to smoke sausage! To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Hakka 7Lb/3L Sausage Stuffers and Vertical Sausage Can You Use Jerky Seasoning for Summer Sausage, How to Cook Brats on a Pit Boss Pellet Grill, Does Soaking Brats In Beer Do Anything Before Grilling, Can You Use Jerky Seasoning For Summer Sausage? Leave the flame broiler closed, as youll want to cook them on indirect heat throughout the entire duration. To avoid this, you need to cure the meat with curing salt. However, many seasoned smokers will tell you that your summer sausage will stall between 130F and 140F. Give them a rest for 20 minutes duration! Knowing what wood is best to smoke your summer sausage depends on what flavor you want. If you dont plan on eating them in time, make sure youre freezing them for a later date. Then turn it on and preheat the smoker to 225 degrees. After that, it will start to lose its freshness, and wont taste as good. An example of data being processed may be a unique identifier stored in a cookie. Food grinder with fine plate for meats & coarse plate for firm vegetables & cheeses. Its drawback is that its flavor and aroma is thicker and denser. Rest, all of the main and basic ingredients have to remain exact, and as it is. This tool is an attachment and it comes along with a meat grinder or you may have seen it comes with a stand mixer. A big part of making a perfect smoked sausage is knowing exactly how long to cook it. The casings should be filled 15-18" long, leaving at least 3-4" on each end for tying. that takes place in a pellet smoker, here you can get guidance about it. 3. After stuffing and smoking your own sausages, you will never go back to the store-bought kind ever again. Its not necessary to do a deep cleaning, unless its been awhile since youve cleaned it. Click here to see our list of Top Pellet Smokers. This is the strongest wood pellet type that you can have while smoking sausages. Form the meat into a log and wrap in plastic wrap. SmokerGrillGirl.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites Heres the exact one we use that works well for making sausage and so much more! That said, I personally have never noticed a huge difference in the flavor when I smoke foods, unless its a long smoke look brisket, or pork shoulder. However, you can always determine the proper cook time based on the internal temperature of the meat. Each type of sausage is prepared and spiced differently. Dont have a meat thermometer, no problem. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. By using a chef knife, you can conveniently cut the meat and be able to grind it trouble-freely. This is an important step that most people forget to do. Unwrap slowly to keep the even shape. Remove from the oven and cool. If you have decided to refrigerate your cooked sausages, then you can only have them up to weeks and not more than that! If you feel like using any of the manual sausage stuffing tubes, you can use them too. Once the summer sausages have reached the proper internal temperature, its time to place them in an ice bath. For those who are looking to add more flavor to their table, our grilled Mexican street cornis another tasty option. This site is also a participant in Clickbanks affiliate programs. add a lot of sweetness to the sausages without a lot of the smoky flavor. The attachments usually come with the machines or are sold separately. And if you leave them in too long, theyll overcook and possibly burn. You can use a brush, to wipe it off. Once the grill has reached the proper temperature, youll want to place the summer sausage directly on the racks. Step 1 - Preheat smoker to 225 F. Once the smoker reaches temperature, place links directly on the smoker racks or grill grate. Another way would be to seal it in an airtight bag and plunge it into the water. We and our partners share information on your use of this website to help improve your experience. In a large bowl, mix all the dry ingredients with the ground pork. During the smoking process, the moisture in the meat will evaporate, and the fat will turn into liquid and drip out. Sausage Stuffer- this is an attachment for either a stand mixer or a meat grinder. If you want, you can stick your grinding equipment and attachments in the freezer as well. Turn up the heat to 170 degrees and continue to smoke for 4 hours or until the sausage has reached an internal temperature of 160 degrees. Load the pellet smoker up with pellets completely. Add the remaining ingredients and mix until all ingredients are evenly distributed. They are incredibly easy to make. It pairs beautifully with cheese, nuts, and fruit on a charcuterie board for a perfect party platter. You will need to mix the meat, wrap it in a plastic casing, cook it low, and slow over indirect heat for about 3-4 hours or until it has reached an internal temperature of 165Farenheit. Preheat your oven to 145F and place your summer sausage in the oven for an hour. Second, be sure to check on your sausages regularly and keep an eye on that temperature to avoid overcooking them. Heres how to smoke summer sausage. The cooling process is essential for a perfect end product. Anyone looking to bring a touch of balance to their table will enjoy pairing smoked sausage with grilled onions made with balsamic. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! It may take hours for the temperature to break and start rising again. This smoked summer sausage makes for a delicious appetizer, snack, or side anytime you're craving some tasty smoked meat. Just make sure you keep KitchenAid KSMGSSA Mixer Attachment Pack, White. Sausage stuffer parts for the food grinder attachment to make sausages from scratch (requires KSMGSSA fga, included). To cook the perfect summer sausage, youll need the following: Cooking summer sausage requires more work than bratwurst or other types of sausages. This is due to the moisture that has been evaporated from the sausage. When set to the smoke setting, the Pit Boss produces reasonable smoke temperature between 180F 210F/ 80C-100C, designed to infuse the sausages with smoke. In some way, the meat is sweating. Allow the sausages to rest for about 20 minutes after being removed from the smoker before slicing or serving any of them. There are a couple of ways to make your summer sausage, and some methods are more challenging than others. When you are done with the process of stuffing all of your sausages, then let them rest for about a time frame of 2 hours in your refrigerator. When your smoked sausage is done cooking, it should be 165Finside. Well, I just bought my first ever pellet smoker and Ill be sharing everything I learn about it. 2. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page. If you have a charcoal smoker, light lump charcoal with a chimney starter, and when they're light grey and starting to ash, pour them into the fuel chamber of your cooker. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! Some of the best sausages to smoke on a Pit Boss smoker are: There are literally several types of sausages to choose from, such as chicken, pork, cheddar, etc. The Pit Boss pellet grill makes it easy to smoke delicious sausages, and youll notice a much more flavorful smoky flavor than when grilled. In addition, turn on your pellet smoker and start to pre-heat it. Cold Smoking: Isn't much different than "hot smoking", except that you'll want to make sure they've been cured, salted and fermented first. Are you after a strong smoked earthy flavor or maybe a mellower sweet flavor, perhaps even a bit of a nutty taste? With the help of it, you can regularly check whether your sausages are cooked or not. Make sure you choose your meats wisely. This recipe for smoked summer sausage is made with ground beef and a happy little combo of salt, pepper, and seasonings to give the meat a fantastic flavor. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. But when smoking sausages, even though it is easy, there are a lot of options. You can play around with the seasonings if you want. Looking for more sausage recipes to try out on your smoker or grill? You need to bring the temperature down from 155F to 100F or lower quickly to prevent the sausage from overcooking and drying out too much. This recipe for smoked kielbasa uses a pre-cooked kielbasa. This way, you dont run into any problems throughout the entire process.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'pioneersmokehouses_com-medrectangle-4','ezslot_5',117,'0','0'])};__ez_fad_position('div-gpt-ad-pioneersmokehouses_com-medrectangle-4-0'); First, you want to acquire some quality meats. and we are sure that you now know to use a pellet smoker correctly. The key is making sure you dont overcook them! all other ingredients accordingly. Furthermore, you need 1 tablespoon of garlic powder, 1 tablespoon of ground mustard, 1/d tablespoon of fennel seeds, and 1 teaspoon of coriander. Hickory is one of the best and most commonly used woods for smoking summer sausage. Yes, you can make summer sausage on a pellet grill! Allow the sausages to rest at room temperature for 4 hours. It makes your sausages much delicious. But it will last longer if stored in the fridge. No, once the sausage is positioned on the grates, close the lid and let the grill do all the work. I also make sure the chimney is clean, otherwise, Ive noticed that it leaks grease on the side shelf. Like, if you have planned to use pre-smoked sausages, then less cooking time will be faced by you. Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. you need 1 tablespoon of onion powder, 2 tablespoons of minced fresh leaves as well as 1 tablespoon of black pepper. In order to stuff sausages and smoke them, it will take a little more money for the equipment and a lot more prep time. Allow them to dry at this temperature for an hour with the dampers wide open. Here we have written down this recipe for you that is about how to smoke sausage, you can have a look at it. If the fork is cold to the touch, its likely undercooked and not ready. If you have a sausage hanger, space them evenly on the rods. SMOKE SAUSAGE - TRAEGER GRILL - How To Cook SausagesSmoking sausage is probably the easiest thing that you can do on the smoker. For the inexperienced smoker, you may wonder what stalling is. During this cooking job to smoke sausage, you should not run out of wood and pellets. The fat that is in the summer sausage is turning into a liquid form and is being excreted. The summer sausages final internal temperature should be no less than 160 degrees when it is done smoking. Regarding maple wood, it manages to bring maximum sweetness into your sausages. Fire up your Traeger between 222F and 230 F. Lay the sausages on the Traeger grill, spreading them evenly so they aren't touching. Then 2 hours at 180 and if they are still not done, you can raise the temp to 200 degrees until they reach an internal temperature of 165 degrees Fahrenheit. Oak- this type of wood is one of the more Allow the sausage to rest for 2 hours before slicing and serving. Remember that the summer sausages internal temperature needs to reach 155F for it to be safe to eat. Since summer sausage is much larger in diameter, this can happen quite often. You can share your recipe with us if you have often. Piston includes an air release). Just skip the cold smoke and move straight to a Hot-Smoke! For the best summer sausage, you want to continue mixing the meat until it gets tacky. So do not make the mistake of wanting to crank the temperature up to increase the internal temperature of the summer sausage. Have a look at this guide and get all in-depth information. Combine ground meat with all remaining ingredients (except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. Taste test by frying a small amount (a size of a quarter or so) a patty to see if you approve the flavor. pioneersmokehouses.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Refrigerating them for more than two weeks may destroy their taste and flavor. Third, rotate or flip the sausages if needed to ensure that they cook evenly. When you make your summer sausage, the difference from the kind you buy in the store is night and day. Insert temperature probe into center of sausage near the middle of the smoker. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Click here to see Smokehouse Products Wood Pellets Assortment on Amazon.com. Youll also notice the juice is clear when you cut it in half. Insert the Pit Boss probe in the center of the thickest sausage, without touching any part of the grate. Because most store-bought sausages have been smoked or cured already, they can be smoked immediately. Here we have written down this recipe for you that is about how to, You can take extensive guidance from this starter and beginner-level recipe to. Instead, you want a a small amount of smoke to infuse the foods and leave a smokey flavor. How to Cook Beef Brisket on a Pellet Smoker, 2 pounds beef chuck roast, cut in 1 cubes. So, keep it simple. When stuffing your summer sausage, make sure that you have firmly stuffed the sausage into the casing. out of wood, pellets, charcoal, or propane during the smoking process. You can choose any fruit wood pellet type to smoke sausage. Smoker Grill Girl is compensated for referring traffic and business to this company. Otherwise, the grill goes from smoking the sausages to grilling them. If you dont have a brush, turn the grill on high and let it do a burn off, that will burn most of the residue off. Remove the knife from the sausage and hold it to your tongue or lip. Leave the P-Setting on the default P-4 settings. There are two popular types of smoking sausages: cold and hot smoking. Smoked sausages can also be wonderful when chopped up and served with sauted vegetables. Look for the model that you can comfortably use. Because of this, you may be tempted to skip the process. After two hours the heat should be raised to 175 degrees, but no higher than that. You will find that the casing on your summer sausages shrivels and shrink after being smoked. If you want your sausages to taste good with little effort, youll need hickory or fruitwood flavors for best results. Your email address will not be published. In addition, some flavors are better suited to certain types of meat. The technique and skills you learn will bring your backyard cookouts to a new level. Note down that they can be of any type and kind. Set the sausage on the smoker grates and smoke for 2 to 4 hours, or until an instant-read thermometer inserted into the center of a sausage reads 165 Fahrenheit. If you have questions on this recipe, then you can freely take further guidance from us. Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. There should be no need to turn the meat. The type you choose will depend on how you plan on using it. Smoked sausage is an amazing meat option that is also incredibly versatile. You can find more of my smoking and grilling recipes here on my website (. Mesquite- This wood will Smoked sausage is a highly versatile dish, and a lot of this comes down to the type of sausage that you use.