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
- 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.
- Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.
- Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off.
- 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.
- Place links directly on the grill grate and cook for 2-3 hours or until the internal temperature registers 155 degrees F.
- Let rest a few minutes before slicing.