Today, we’re diving into the world of smoky, savory goodness with none other than the mouthwatering Masterbuilt Smoked Sausage. Trust me, once you’ve tasted this, there’s no going back!
How to Make Smoked Sausage on Masterbuilt
I’m gonna walk you through this like a pro, no sweat. Here’s the lowdown on how to whip up some mouthwatering smoked sausage on your trusty Masterbuilt smoker:
- Prep Your Sausage: Start by picking your favorite sausage – whether it’s spicy Italian, bratwurst, or good ol’ classic links, the choice is yours. Remember, variety is the spice of life!
- Fire Up the Smoker: Time to get that Masterbuilt smoker roaring. Load it up with your wood of choice (more on that later), and set the temperature to around 225°F (107°C).
- Season to Perfection: While the smoker is warming up, give your sausages a little TLC. Season them with your favorite rub or spices. Be generous! We want those flavors to pop.
- Smoke ‘Em Low and Slow: Place your sausages on the racks once the smoker’s ready. Close the lid and let the magic happen. Smoke those bad boys for about 2-3 hours until they reach an internal temperature of 160°F (71°C).
- Time to Feast: When the sausages hit that sweet spot, they’re ready to devour! Grab some tongs, plate ’em up, and savor the smoky goodness.
What Kind of Sausage Can I Smoke?
Ah, the age-old question. The answer? Pretty much any sausage your heart desires! You can smoke ’em all, whether it’s pork, beef, chicken, or even plant-based. Go wild with flavors and styles – it’s your barbecue kingdom!
Best Wood to Use
Let’s talk wood, the secret ingredient in any smoking adventure. I recommend a mild wood like apple, cherry, or maple for sausages. These woods won’t overpower the sausage’s flavor, letting those spices and seasonings shine through.
What to Serve
Alright, your sausages are sizzling, but what about the sides? Here are some dynamite options to pair with your smoky delights:
- Classic Coleslaw: The crispy, cool coleslaw complements the richness of smoked sausage like a dream.
- Grilled Veggies: Throw some bell peppers, zucchini, and onions on the grill for that extra veggie kick.
- Potato Salad: Creamy, tangy, and oh-so-satisfying, this is a crowd-pleaser.
- Sauerkraut: Embrace the tanginess of sauerkraut for an authentic German vibe.
- Mustard and Pickles: Classic condiments that never fail to hit the spot.
Ways to Use Leftover
You know what they say, waste not, want not! Here are a few ideas to give your leftover smoked sausage a second life:
- Sausage and Egg Breakfast Burrito: Slice it up and throw it in with scrambled eggs, cheese, and veggies. Breakfast of champions!
- Smoked Sausage Jambalaya: Get a taste of the bayou with this spicy, hearty dish.
- Sausage and Pepper Sandwich: Load up a hoagie roll with sautéed bell peppers and onions. Top it off with melted cheese for extra oomph.
Storing & Reheating
If you somehow have leftovers (hey, I get it, smoked sausage is irresistible), store ’em in an airtight container in the fridge. When you’re ready for round two, reheat ’em in the microwave or grill. Just be sure not to overcook, or you’ll lose that juicy goodness.
So there you have it, folks – the smoky, savory world of Masterbuilt smoked sausage. It’s a culinary adventure that’s bound to make your taste buds do a happy dance. I hope you’ve enjoyed this little journey, and I’m truly grateful you stopped by to hang out with me today.
Remember, keep smokin’ and stay grillin’, my friends! Until next time, happy cookin’!
Catch you on the flip side, and thanks a million for being awesome readers. Stay smokin’!
Masterbuilt Smoked Sausage
Discover mouthwatering masterbuilt smoked sausage recipes that will elevate your next cookout. Get grilling tips and flavor-packed ideas.
For the Sausage:
- 2 pounds 900g of ground pork shoulder
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of crushed red pepper flakes adjust to taste
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground fennel seeds
- Natural hog casings soaked and rinsed
- 4 cups of wood chips apple, cherry, or maple
- Water for soaking wood chips
Preparing the Sausage Mixture
- Begin by thoroughly rinsing and soaking the natural hog casings in water according to the package instructions. This will make them pliable and easier to work with later on.
- In a large mixing bowl, combine the ground pork shoulder with all the seasoning ingredients - salt, black pepper, crushed red pepper flakes, paprika, garlic powder, onion powder, dried thyme, ground coriander, and ground fennel seeds.
- Mix the ingredients together until well combined. You can use your hands or a mixing spoon. Make sure the seasoning is evenly distributed throughout the meat.
Stuffing the Sausages
- If you have a meat grinder with a sausage stuffer attachment, load the sausage mixture into the stuffer. If not, you can use your hands to stuff the sausages manually.
- Carefully slide the soaked hog casings onto the sausage stuffer nozzle. Leave about 6 inches hanging off the end. Tie a knot at the end of the casing to secure it.
- Start slowly feeding the sausage mixture into the casings, making sure they are evenly filled. Leave a little space between each sausage to allow for expansion during smoking.
- Twist the sausages into individual links, about 6 inches long. You can use kitchen twine to tie off the ends if desired.
- Once all the sausages are formed, place them on a tray lined with plastic wrap. Cover them with another layer of plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld.
Smoking the Sausages
- Preheat your Masterbuilt smoker to 225°F (107°C) using your choice of wood chips (apple, cherry, or maple). Make sure to soak the wood chips in water for about 30 minutes before adding them to the smoker.
- Once the smoker is up to temperature and the wood chips are producing a nice, steady smoke, carefully place the sausages on the smoker racks. Leave some space between each sausage to allow for proper smoking.
- Smoke the sausages for approximately 2-3 hours, or until they reach an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature.
- Once the sausages are perfectly smoked and have a beautiful mahogany color, remove them from the smoker.
Enjoying Your Homemade Smoked Sausages
- Allow the sausages to rest for a few minutes before slicing and serving. You can enjoy them as-is or in your favorite dishes.
- Serve these delicious homemade smoked sausages with your choice of sides – coleslaw, grilled veggies, potato salad, sauerkraut, mustard, or pickles. The options are endless!