Follow basic smoked sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F) at all times
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Refrigerate your sausage overnight to allow the cure to work
- The next day follow a low and slow smoking schedule.
- Cook sausages low and slow to an internal of 145f
- Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours
Here are a few things you might find useful when making a smoked sausage
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board

Enjoy the video and the recipe. If you have any questions, feel free to ask away.
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Why no cure accelerator when going directly into the smoker?
If you are going directly into the smoker, you should use a cure accelerator. The way the recipe is written though it reads to let the sausage rest in the refrigerator overnight
Hi Eric, after mixing up all the spices with meat should I leave in the fridge overnight and then casing or can I casing it straitaway and leve in the fridge overnight before smoking? Thank You
I would case it straight away then place in the fridge overnight before smoking
is there a rule of thumb for weight if using dehydrated peppers instead of fresh peppers?
Thanks, Jason H.
not really. it comes down to personal preference. I usually add .25% of dried. So if I were to add 40 grams of fresh peppers, i would add 10 grams of dried. But really it comes down tto what you prefer.
Hey there, So i have made hot links before ( well, every time i smoke a brisket) and i usually eat them straight off the smoker. This could be a really stupid question… but i’m getting confused with the ice bath. Should i be putting them into an ice bath post smoke and then heat them on the grill later? Or are they good straight off the grill? Admittedly i always have loads so freeze them. Should i be putting the spares in the ice bath ahead freezing? Apologies if thats the most ridiculous confused question ever…. Its just how my brain tries to work!!!!
Cheers
J
I would give them an ice water bath post smoking/cooking. Then freeze the extra and reheat when you are ready to eat.
Hi Eric! In the video it looks like just two jalapeños were added, but the recipe calls for 7oz of jalapeños for 6lbs of meat. That would be around 7 jalapeños or more. Just want to double check so I don’t make it too hot.
That’s correcto 7oz sounds about right. You can deseed the peppers and scale up or down to your own personal tastes.