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Homemade Smoked Sausage

This homemade smoked sausage is juicy, smoky, and made with real ingredients you can actually recognize. No fillers, no mystery preservatives, just bold flavor and full control over what goes into your food. Once you make it yourself, store bought really won’t hit the same.
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Prep Time 30 minutes
Rest 1 day
Course: dinner
Cuisine: American, Cajun
Ingredients Equipment Method

Ingredients
  

Ingredients You’ll Need
  • 2 lbs ground pork 90/10
  • ½ lb bacon ground or finely chopped
  • ½ tsp Prague Powder #1 curing salt DO NOT SKIP
  • 1 1/4 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp paprika smoked preferred
  • 1½ tsp black pepper fresh cracked recommended
  • ½ –1 tsp cayenne pepper adjust to taste
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ¼ cup ice cold water
Optional

Equipment

Method
 

How to Make Smoked Sausage
    Step 1: Chill the Meat
    1. Place your ground pork and bacon in the freezer for 15–20 minutes until very cold but not frozen solid.
    Step 2: Grind the Bacon
    1. Using a coarse grinder plate, grind the bacon.
    2. (Optional: run the pork through once for a more uniform texture.)
    Step 3: Mix the Sausage
    1. In a large bowl, combine:
    2. ground pork
    3. ground bacon
    4. seasonings
    5. curing salt
    6. ice cold water
    7. Mix thoroughly until the mixture becomes sticky and tacky. This is key for proper texture and binding.
    Step 4: Shape
    1. Form into logs, patties, or stuff into casings if desired.
    2. (Logs are easiest for beginners.)
    Step 5: Rest
    1. Place sausage uncovered in the refrigerator for at least 4 hours, preferably overnight.
    2. This helps develop flavor and improves smoke adhesion.
    Step 6: Smoke the Sausage
      Stage 1 (Drying):
      1. Set smoker to 130–140°F for 30–45 minutes
      2. No smoke
      Stage 2 (Smoking):
      1. 140–160°F
      2. Add wood (pecan, hickory, or oak)
      3. Smoke for 1–2 hours
      Stage 3 (Finish):
      1. 170–180°F
      2. Cook until internal temperature reaches 150–155°F
      Step 7: Ice Bath
      1. Immediately transfer sausage to an ice bath for 2–5 minutes to stop cooking and retain moisture.
      Step 8: Rest & Bloom
      1. Let sausage rest at room temperature for 1–2 hours to deepen color and flavor.

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