What to Do with Smoked Sausage

Smoked sausages are essential, and most people prefer eating them due to their juicy taste. But, you may not wish to cook the smoked sausages especially, if you have cured sausages. Sometimes, you may be curing your sausages, and you have added some seasonings to them, such as sodium nitrate, to make them tastier. The curing process makes it ready for consumption, and some of the sausages that are ready for consumption include; summer sausages, salami, among others.

Sometimes, one may have a smoked sausage but lack what to do with it next. Don’t worry about what step or action to take. First, consider grilling the smoked sausage using the best grilling tool. Also, choose to cook the meat in the oven, etc. Therefore, it is advisable to select the best method you can use on your smoked sausages that suit your preference, especially if you cannot consume the sausage alone.

The article below describes what you can do with smoked sausages. Read the article carefully and gather full knowledge concerning smoked sausages. Also, there are some frequently asked questions and a conclusion related to the smoked sausage. Further, consider following the article step by step before deciding what to do with the smoked sausages.

What to Do with Smoked Sausage

There are different methods you can use on the smoked sausage, and the best is cooking it. When cooking smoked sausage, most people prefer using the grilling tool. The information below states how to grill a smoked sausage.

Step by step guide on how to grill smoked sausage.

You can grill the smoked sausage in two versions, either long or short versions. For the long version, follow the steps below;

1. Prepare the grill and preheat it to a medium-high setting.

2. Wash the smoked sausage after removing it from the packaging. Also, ensure the grill is clean before beginning the process of grilling smoked sausage.

3. Position the entire smoked sausage ribbon straight over the fire on the grilling machine.

4. After every four to five minutes, flip with sausages until the glossy outer layer breaks, disclosing the inner.

5. Then take it off the grill. The inside will be soft and delicious, with a strong crunch through the outer shell.

6. Divide into bun-length chunks and eat with whole roasted cauliflower on a sausage bun.

If you want to grill the smoked sausage using the shorter version, follow the steps below;

a) Grill the smoked meat for around twelve to fourteen minutes over a moderate flame, flipping regularly.

b) Check the sausage and ensure all sides are ready for consumption.

c) Serve the sausage with the available meal.

Grilling smoked sausage with a butterfly cut.

 To grill the smoked sausage with a butterfly cut, follow the steps below;

i. Clean the smoked sausage line after removing it from the packaging. You must slice the sausage into bun-length portions.

ii. Butterflies slice the sausage by cutting it longitudinally three-quarters of the way completely, being careful not to damage all the way through.

iii. Gently peel each edge of the cut part open and ensure you cut a little deeper if necessary so that the interior can recline on the grilling machine.

iv. Cast aside each completed part and reapply as necessary. Each one of these rope sausages can provide 3 to 4 bun length pieces.

v. Preheat the grill to a moderate setting.

vi. Put the smoked sausage, cut side down, immediately over the fire on the grill plates.

vii. Cook time will be shortened in half, resulting in approximately 6 to 8 minutes of cooking time.

viii. Rotate the sausage gently on the grill after about 3 minutes, maintain the slice side down, then flip after another two minutes. When you flip the sausages, the insides must be browned but not charred. Grill for an additional 2 to 3 minutes on the opposite side once the browning is complete.

The procedure will offer you a different texture and slightly different flavor, but you can lose the liquids. However, if you’re stuffing your sausages with garnishes, this is a terrific strategy.

How can I smoke sausages at home?

The smoking method is used to both cook and give smoke flavor into the sausage meat.

1. Preheat your meal smoker to 250 degrees Fahrenheit.

Any technique you employ requires your smokers to steadily attain and maintain a temperature of 250° degrees Fahrenheit. If you’re using a coal smoker, ignite lump charcoal with a pipe burner and drop it into the fire tank of your stove when it’s light grey and beginning to burn.

Put your wood of preference on the lighted charcoal once the temperature reaches a consistent 250°F to get the smoke going. Adjust the temperature of your sausage smoker to 250°F, whether it’s gas or electricity. It’s time to extend the wood chips once the temperature becomes stable.

2. Start your engine.

To have the smoke going in a coal smoker, set your wood of choice on the lighted coals once the temperature has reached a constant 250°F. Based on the scale of your combustion tank, you can utilize wood pieces or divided wood or logs.

Fill the small wood container with your preferred wood, and the heat source will still get them smoking, whether you’re using gas or electricity. Read the directions on your wood chips container, as some require up to thirty minutes of immersion time. Wet wood chips will burn brightly and remain longer than dry wood chips, while dry chips will produce better smoke and flame.

3. Put the sausages at a minimum of 2 inches away on the smoker shelves.

It’s time to put the steak on the grill. If required, divide the sausages and lay them straight on the grilling grills, at least two inches away from each, to provide uniform airflow and smoky absorption. You can also use the slaughter rope to hang your sausages.

You can add another couple of more sausages to serve as “testing pieces” to monitor the temperature using a thermometer. You won’t have to keep prodding many sausages and allowing the fluids to flow out this manner.

4. Lock it and leave it.

You can move away for a couple of hours, approximately three or four hours after your sausages have reached a consistent temperature of 250 degrees Fahrenheit with billowing smoke due to the thickness of the sausage. When the core temperature of the sausages hits 165° degrees Fahrenheit, they are ready.

If you want to, you can turn your sausages halfway through grilling, but it’s not essential, and you can just let steam out of the cooking box. Turning the sausages adds some grating lines but does not affect the taste.

5. Take the sausages from the smoker and serve immediately or refrigerate them for later use.

When the sausages reach a temperature of 165 degrees Fahrenheit, they are edible. Allow them to sit for another few minutes at room temperature before serving, and they’re better served hot from the oven when thick and delicious.

The shells will wilt and lose their crispy if you leave them out for too long. To avoid this, place the sausages in a cold water bath to terminate the food preparation process and lower their temperature. As a result, the casings are less likely to wrinkle. You can freeze the sausages for future use. These keep their nutty taste for up to four days in the refrigerator.

You may choose to put them in the freezer if you wait anymore. Freezing sausages can last up to 3 months before deteriorating in freshness. If done properly and in an air atmosphere, curing or soured sausages that are cold smoked don’t need to be refrigerated, but you must consume them within three days of opening for the optimum flavor.

Frequently asked questions

What Are the Signs That Smoked Sausage Is Cooked?

Use a meat thermometer to determine if a whole smoked sausage is fully cooked. Aim for 160 degrees Fahrenheit in the center of the link. That’s where the safe zone is. Cook until the center of the sausage reaches 165o F for more mild sausages, such as smoked turkey or chicken sausages. It also helps to keep track of your cooking times.

If cooked on the grill’s ‘hot end,’ grilled sausages are normally done in 6 to 12 minutes. Sausages roasted in the oven may take 20 to 25 minutes to prepare. With just your eyes, you can tell a lot about your meal; the sausage’s surface must be lightly seared but never scorched, and cutting a sausage must expose a pink, hot core.

Of course, never rely solely on sight or smell to determine whether or not your meal is thoroughly cooked. The positive thing is that most smoked sausages are cooked sous vide or cured, so all you have to do is warm them to flavor.


Smoked sausages are excellent. Indeed, they are one of the most delectable foods, and there are thousands of various sorts of sausages from all over the globe to choose from, so you won’t get bored. Product protection is paramount, and because all smoked sausages are unique, you need to know whether you’re working with fresh, sodium, drying, or cooked sausage meats properly.

Finally, ensure you are careful when handling the smoked sausages and practice cleaning hygiene. Also, utilize your brain and take smoked sausages like any other meat, thanks to today’s modern freezer techniques and common understanding of microorganisms. You won’t be accusing smoked sausages of your bad stomach this way.