We love a good hot link sausage when it’s time for BBQ, even though brisket and ribs get all the attention. Why wouldn’t you?! They taste great and tend to be a little more different from one BBQ joint to the next. At every roadside BBQ stand, the question of how the sausage will taste looms large. Will there be fresh jalapeños? Cheese? Loads of garlic? Cayenne?.
For you to be able to make your own hot link sausages, and more importantly, make them your own, read this post. The best BBQ sausages in town are about to be found in your kitchen. Let’s check it out.
Southern food often includes hot links, which are made in different ways and with different flavors depending on where you are in the South. They are usually seasoned with a lot of cayenne or another red pepper, which makes them red and gives them their name. Hot links are not necessarily super spicy, but they are heavily seasoned. In many ways, they are not dissimilar to Cajun Andouille. Today, we’re going to talk about a version that is more traditionally Texan than any other. That means beef. But some hot links are made with both beef and pork. In Texas, they’re usually made with only beef, and at BBQ places, they’re usually made from brisket trimmings.
Hot links are also often cured. Some of their bright color comes from the pepper, but some also comes from the curing process, which changes the structure of the proteins so the meat doesn’t turn brown when it’s cooked. The sausage needs to cure overnight with the curing salt before smoking.
Ah yes, smoking. Not all hot links are smoked, but these ones, and many in Texas, are. So that the smoke flavor can reach the meat through the sausage casing, they need to smoke for a while. We’ll be smoking them at about 180–200°F (82–93°C), which is a low enough temperature for the sausages to stay in the smoker for longer without getting too done. (And it doesn’t hurt that more smoke is produced at that lower cooking temperature. ).
Hot links are often sold (or made and stored) fully cooked—the smoking is a part of that process.
Smoking sausage is a time-honored technique that infuses juicy, flavorful links with irresistible smoky essence. When using a temperature of 180 degrees Fahrenheit, you can expect a total smoking time of around 3-4 hours for fully cooked,ready-to-eat sausage perfection.
Follow this complete guide to discover the nuances of smoking sausage at 180 degrees. We’ll cover ideal internal temperatures, step-by-step instructions, timing guidelines, tips for maximizing flavor, common mistakes, and more. With the expertise in this article, you’ll be able to churn out incredible smoked sausage that looks, smells, and tastes like it came straight from an artisanal smokehouse.
Overview of Smoking Sausage at 180 Degrees
Smoking sausage between 170-180 degrees Fahrenheit creates the perfect environment for slowly cooking the sausage while infusing it with smooth, mellow smoke flavor At this low temperature, the fat and collagen melt gradually over time, keeping the interior moist while the exterior takes on a lovely burnished color.
For fresh sausages, hot smoking at 180 degrees not only cooks them fully but also contributes beneficial preservation qualities through the antibacterial properties of smoke. With proper food safety precautions, smoked fresh sausages can keep refrigerated for up to two weeks.
When smoking pre-cooked sausages like kielbasa or frankfurters, 180 degrees simply heats them through while adding flavorful smoke. This usually takes 1-2 hours. For fresh, uncooked sausage, plan on approximately 3-4 hours at 180 degrees until the interior reaches the safe minimum temperature of 160 degrees Fahrenheit.
Below we’ll go into more detail on the timeline, tips, and process for smoking sausage to perfection every time.
Step-by-Step Instructions for Smoking Sausage at 180 Degrees
Follow these steps for incredible smoked sausage
1. Prepare the Sausage
- Select fresh, high quality sausages or pre-cooked links.
- Apply dry rubs, marinades or seasonings as desired.
- Chill thoroughly before smoking.
2. Prepare the Smoker
- Set up smoker for indirect heat, with water pan.
- Target temperature of 175-180 degrees Fahrenheit.
- Allow smoker to preheat completely before adding sausage.
3. Add Sausage
- Arrange sausages directly on racks, evenly spaced.
- Insert a probe thermometer into thickest sausage.
- Maintain consistent temp around 180 degrees.
4. Monitor Temperature
- For fresh sausage, smoke until interior temp hits 160 degrees Fahrenheit.
- For pre-cooked, just long enough to heat through and absorb smoke.
- Total smoking time will be 1-4 hours depending on type of sausage.
5. Rest, Chill and Serve
- Allow sausage to rest 10 minutes before serving.
- Chill leftover smoked sausage within 2 hours.
- Refrigerate for 5-7 days, or freeze for longer storage.
With these steps, you’ll be ready to churn out incredible smoked sausage using the ideal temperature of 180 degrees.
Timeline Expectations When Smoking at 180 Degrees
Here’s a general timeline to expect when hot smoking fresh sausage at 180 degrees Fahrenheit:
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0-30 minutes: Sausage comes up to temperature as smoke builds.
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30-60 minutes: Smoke flavor intensifies while collagen begins melting.
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1-2 hours: Interior temp should rise to 130-140 degrees Fahrenheit.
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2-3 hours: Fat starts rendering, sauce tightens up, temp reaches 150-160 degrees.
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3-4 hours: Sausage finishes at 160+ degrees Fahrenheit for food safety.
Always rely on a probe thermometer for doneness instead of time. Variables like sausage size and smoker temp can affect total time.
Tips for Maximizing Flavor
For the absolute best smoked sausage flavor, keep these tips in mind:
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Use mild wood like apple or cherry so smoke doesn’t overpower sausage.
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Dry sausages’ surface before smoking for better smoke absorption.
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Keep smoker vents wide open to prevent creosote buildup.
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Add a water pan for increased humidity which helps bind smoke to sausage.
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Brush sausages with oil or butter for increased browning reactions.
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Mix up spices and ingredients like garlic, pepper and fennel to complement smoke.
With the right techniques, you can get the most pronounced smoke character possible at 180 degrees.
Step-by-Step Recipe for Smoked Brats at 180 Degrees
Here’s a specific recipe for smoking flavorful beer brats at 180 degrees Fahrenheit:
Ingredients:
- 3 lbs fresh bratwurst sausages
- 2 cups favorite beer or broth
- 1⁄4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp kosher salt
- 1 tsp each garlic powder, paprika, onion powder
Instructions:
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Combine beer, brown sugar and Worcestershire sauce. Stir to dissolve sugar.
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Add spices and stir to integrate. Place sausages in zip top bag and pour over marinade. Seal and refrigerate overnight.
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Prepare smoker for indirect cooking at 180°F, allowing smoker to preheat completely.
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Remove sausages from marinade and pat dry. Place directly on racks in smoker.
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Insert probe thermometer into thickest sausage. Maintain temperature around 180°F.
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Smoke sausages until interior temp reaches 160°F, about 1 hour 15 minutes.
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Remove sausages from smoker and let rest 10 minutes before serving.
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Refrigerate leftovers within 2 hours. Keep refrigerated for 5-7 days.
The marinade provides tons of flavor, while the low 180°F smoking imparts the perfect kiss of hickory smoke. Enjoy!
Common Smoking Mistakes to Avoid
While smoking sausage isn’t complicated, there are a few pitfalls to avoid:
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Don’t allow smoker temp to dip below 170°F, as this increases risk of bacteria growth.
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Don’t use too much smoke wood, as it can make sausage taste bitter.
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Don’t overcrowd the sausage, which prevents proper air circulation.
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Don’t undercook fresh sausage to unsafe temperatures below 160°F.
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Don’t forget to wash hands properly before handling sausage to prevent contamination.
With sound techniques and food safety diligence, your smoked sausage at 180 degrees will come out incredible every time.
Mastering the Art of Smoked Sausage
Smoking sausage at 180 degrees Fahrenheit results in fully cooked links boasting incredible smoke flavor in around 3-4 hours when working with fresh sausage. Monitor temperatures closely, utilize mild woods, and avoid oversmoking for the best results.
With the expertise from this guide, you can turn out restaurant-quality smoked sausage from the comfort of your own backyard smokehouse. Get creative with different woods, seasonings and sausage styles. Before you know it, you’ll be the neighborhood’s go-to source for incredible smoked links!
For even more smoked meat inspiration, be sure to check out our smoked recipes and join our community of barbecue enthusiasts. Happy smoking!
Thermal considerations: Hot link sausage temps
There are a few temperatures we need to watch out for when making hot link sausage. First, chronologically, is the temp of the meat while we’re making it. In order for the meat to properly emulsify, and to maintain proper food safety while working it, the beef needs to be kept at or below 40°F (4°C). Start by cubing the meat and putting it in the freezer for 15–30 minutes to chill and firm up. The firmer meat will grind better and be less likely to “smear.” Chilling your grinding equipment before you start to grind is also a good idea. If you worry that your meat may be getting too warm, check it with your Thermapen® ONE. If it’s too warm, toss it in the fridge for a few minutes.
Then there are the smoking temps. As we’ve already said, we want to smoke these very low and slow. Some people even cold-smoke them before hot-smoking them to cook them through. Use a leave-in probe thermometer, like Smoke X2™, to monitor your pit temp during smoking to make sure your links get all the time in their smoke bath that they need.
Finally, of course, there is the doneness temperature. Sausage is, by definition, ground meat, so the chance of bacterial contamination is not insignificant. And though they are cured, they are not bacteria-proof. So we need to cook them to 160°F (71°C). Use a thin probe, like the 2.5” needle probe, to keep an eye on the sausages, and set your meat-channel high-temp alarm on your Smoke X2, then verify the doneness temp with your Thermapen ONE.
One final thermal thought, before we move on. If you want to smoke your sausages to eat later, vacuum-pack them to freeze, or just get them ready to eat tomorrow, you should put the links in an ice bath for a few minutes. This arrests the cooking and prevents some degree of shriveling. And they’ll be ready to pack and freeze sooner.
This recipe is a great one, adapted from Chuds BBQ and GirlsCanGrill, but it can be just a starting point for you. Mix up your meats—toss in some venison, for instance—or tweak the seasoning a little at a time. Up the heat with more cayenne and less paprika, or add a little dried marjoram for a more Polish-y taste. It’s all yours to modify and change to your liking. (Just don’t mess with the curing-salt-to-meat ratio. That one is chemistry and is very important.)
After making something, smoke it slowly, pull it at the right temperature, and enjoy the best hotlinks you’ve ever had… because you made them that way. Happy cooking!.
When Should You add Curing Salt to Smoked Sausage?
FAQ
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