Ground pork, onion, garlic and ground mustard pair perfect for this homemade mesquite smoked sausage. You’ll never go back to store-bought. There is an art to making good sausage that requires the right proportion of protein to fat. As well, the method of cooking sausage makes a difference in the flavor and moisture content.

Smoke in a smoker set at 250F. Any wood will produce great results but I usually use hickory for smoking sausages. After about 3 hours the sausages should reach 165F and will take on a wonderful reddish color and be slightly shriveled.

These sausages are great on their own. They are also great in a bun, or sliced and used in soup, jambalaya, chili, and so many other dishes!


  • 3 lbs ground pork
  • 1/2 tbsp ground mustard
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp pink curing salt
  • 1/2 tbsp salt
  • 4 tbsp black pepper
  • 1/2 cup ice water


  1. In a medium bowl combine meat and seasonings. Mix well. Add ice water to meat and mix with hands working quickly until everything is incorporated.
  2. Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.
  3. Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off.
  4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes.
  5. Place links directly on the grill grate and cook for 2-3 hours or until the internal temperature registers 155 degrees F.
  6. Let rest a few minutes before slicing.