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Roasted Garlic & Smoked Sausage

Roasted Garlic…… Need I say more!! How about a roasted garlic slow cooked and smoked pork sausage. My mouth is salivating as I am typing this!!

This is a very easy sausage to make, as long as you follow standard sausage making rules (see below). The amount of garlic can be increased based off of your particular tastes. The real trick to making this sausage come out amazing is the cooking schedule. Start low (to dry out your sausage), then slowly bring the temperature of your smoker up. This will keep all that flavorful fat inside the sausage giving you a juicy bit and a great “SNAP”.

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow this smoking schedule
    -Start at 110F – 120 for 1.5 hours, with your vents wide open (this dries the sausage)
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 135F for 1 hour
    -Increase to 155F for 1.5 hours
    -Increase to 175F till the internal temp reaches 145F

Here are a few things you might find useful when making sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe
4.15 from 56 votes

Roasted Garlic & Smoked Sausage

smoky, garlicy, & juicy😁😁
Prep Time1 day
Cook Time7 hours
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
  • Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • rehydrate and clean your casings
  • Grind your very chilled meat mixture on a 6mm plate
  • Add all of the salt, cure, spices, dry milk, ice water, and roasted garlic to your mince and mix till it becomes very sticky and tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets and let your sausage rest in the refrigerator overnight.

Smoking Schedule

  • Start at 100F – 110 for 1.5 hours, with your door/lid ajar or vents open (this dries the sausage)
  • After your sausage has dried, close the door, increase the temp to 125F for 1 hour and begin to add your favorite smoke
  • then follow the following schedule. 135F for 1 hour, 155F for 1.5 hours, 175F till the internal temp reaches 145F
  • Cool down in ice water and allow to bloom at room temperature for several hours.
  • Cover and refrigerate overnight. You can keep your sausage in the fridge for up to 1 week or frozen in vac sealed bags for 9+ months.

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38 thoughts on “Roasted Garlic & Smoked Sausage”

  1. 5 stars
    This is the best no nonsense way to learn how to make Roast Garlic Smoked Sausage. Two Guy’s and a Cooler are so professional and great at explaining the process without all the time wasting BS chatter that most other sites have built into the “How To Make” videos. Thank you Two Guy’s!!!!

      1. Salt is a personal preference. Adding the milk powder or leaving it out wouldn’t affect it too much. Next time just reduce the amount of salt you add by .1 or .2% and see how you like it.

  2. RAYMOND CAMPBELL

    Thanks Eric for such a fantastic recipe, I have made this numerous time, everyone we share it with always tells us better than the store bought products. Love you site, very professional and well explained, trying cappola next…Ray

  3. I made this over the weekend. Outstanding! I don’t have equipment to control heat well enough to follow your cooking instructions, so I cold smoked for 6 hrs and then brought to 150 in a 175 oven. Really juicy & great flavor. Thanks!

  4. 5 stars
    Eric, I finished a 2kg batch of this today! Wow! I have had many different garlic sausages over the years. This is now the top of my list. I did not have enough yellow mustard seed on hand, but did have some black mustard seed. Ending up using a 50/50 split. Everything else was exactly as presented. Well done.

  5. This recipe was my choice for my first ever attempt at Charcooty & I couldn’t be happier. The Garlic really came thru. Tasted very salty raw but cooked was better then after an hour in fridge it was incredible. Only difference between this & bought Kabana is that this is better! Next week I should get my new mincer & going to get Ferment for Salami, Im hooked!

  6. Have you ever served this sausage hot or brought back up to a serving temp after smoking and putting in an ice bath? The recipe sounds amazing!

  7. I do have a question. I smoked some of the sausage but for some reason…my temp went past 155deg and sausage over cooked
    @ 170 deg. Can I dry this smoked sausage and what temps if possible. The sausage was good but a bit over done for my taste.
    Thank you and Aloha

    1. Technically you could for a couple days at 55f and high humidity 80%. Personally I wouldn’t though as I don’t think it’ll improve the sausage and it really would need a quick fermentation time to be completely safe.. I would cut it up and add it to a stew or chili..

  8. Love all the Recipes and have been using your recipes for years and love them all.
    I also infuse some of them With a little Hawaiian touch of Brown sugar and pineapple juice..

    1. 5 stars
      Hi Eric,

      I follow you from Macedonia and I have to say that you are my sausage making guru.
      I have made several of your recipes which I try to follow as precisely as I can and all of them are turning out very good.

      But unfortunately I’m stuck on this recipe, whenever I get inspiration to try sausages, I open your site and make this sausage again and again. I think it is the most perfect sausage in the world.
      I also tried it with sheep casings and it makes a great hot dog sausage, my kids love it!

      1. LOL. That is excellent!! This is one of my all time favorites! I’ve never tried it as a hot dog but I bet that would be amazing!! Thanks for the comment.

  9. Looks like a great recipe. Can I leave out the non fat dry milk powder? It’s not something we can get in my area or even online shipped to Canada.

  10. Thanks for the great recipe! Can you clarify how long you apply smoke? Do you apply smoke from the second hour all the way until the sausage reaches 145f? Or do you stop applying smoke after a couple hours?

  11. 5 stars
    Your reply to Vic above about varying cooking times/temps was very helpful. I’m a Neanderthal and (still!) don’t have a real smoker; instead I use an old Weber Summit propane grill with the smoker box on the right side with its dedicated smaller burner.

    It’s tough to keep it under about 150°F even with the lid propped with bricks. So I got to thinking…

    Even here in mid-September, my car’s interior is about 125°F in the sun and I can keep it down to around 105°F with the rear windows partially open. So the first 1.5 hrs was at 100-105 and the next 1 hour at 125 is being done right now in my car. Then I’ll switch to the grill/smoker and control it best I can.

    I’m giving this recipe 5 stars because I’ve tried it before and it was really good – that time I did all the cooking in the oven (no smoke) by fiddling with my oven’s calibration. What I mean is, the oven’s lowest setting is a nominal 170°F, and it actually runs at 160 on that setting, and I can reduce that down further to about 120 by playing with the calibration.

    This time I’m combining this roasted garlic recipe with your jalapeno cheddar recipe (except all pork, as here), and using some aged cheddar that hopefully won’t melt too much at an internal temp of 145 or so. I used all the ingredients from this recipe and added in just the jalapenos, cheddar, smoked paprika and onion powder from the second recipe. It tastes really good – I slow-cooked stuffer leftovers earlier this morning.

    Thanks again for putting out so much great, informative content.

  12. I see in most of your videos, you use cure and wait until the following day, but dont use sodium erythorbate to smoke the same day, is there a reason for this?

    1. Truth is, by the time i’m finished with my sausage and all the filming that goes into it, it’s pretty late. So, i just toss it in the fridge and get an early start the next day. Really either way works

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