Smoked Sausage

5 from 1 review

Everything is better in the smoker and these smoked sausages are no exception! They'll spend about 2-3 hours in the smoker and come out perfectly juicy and tender with a bit of a bite to the skin on the outside. If you've only had brats on the grill, I highly recommend trying them on the smoker next weekend!


  • 16 oz. your favorite sausages (I used jalapeno cheddar bratwurst)


  1. Heat wood pellet smoker to 225 degrees.
  2. Place sausages on the grill rack about an inch or so apart.
  3. Smoke for 2-3 hours or until the internal temperature reaches 165 degrees.
  4. Serve with your favorites like sour kraut and Dijon mustard on a whole wheat bun.



  • Use an instant read meat thermometer to probe the thickest part of the sausage and ensure that it's completely cooked through. It's hard to test if smoked brats or sausages are done without actually taking the internal temperature of the meat. That is the easiest way to ensure that your sausage is done.
  • Serve these smoked sausages with all your favorite toppings! We usually do smoked brats and serve them on whole wheat buns with tons of sour kraut and mustard. Feel free to add cheese, chili, ketchup, relish, onions, and anything else you love to serve with hotdogs and sausages!


Keywords: smoked brats, smoked bratwurst, jalapeno cheddar sausage