Easy Smoked Breakfast Sausage – Just 1 Ingredient!
If you’re looking to up your breakfast game, then just turn on your pellet smoker! Add some extra smoky flavor to a simple log of pork breakfast sausage for a fantastic addition to any breakfast.
I always say that a pellet grill or smoker is just an oven with flavor. So I don’t know why it only just occurred to me to make smoked breakfast sausage on my Traeger grill. But truth be told, after cooking sausage on the smoker, I may never prepare it a different way again.
Yes, you get that extra hint of flavor from the grill… but one of the added benefits is that there are no grease splatters to wipe up or skillets to clean. In fact, because you bring the internal temperature up slowly instead of cooking the sausage on a higher heat in a pan, it seems like the breakfast meat stays more tender and juicy.
This smoked sausage is perfect for camping or to serve a crowd. Use it for sausage, egg, and cheese breakfast sliders or to meal prep your breakfast meat for the week. You won’t be disappointed!
What You Need to Make Smoked Breakfast Sausage
- a pellet grill or smoker – I used my Traeger Ironwood XL pellet grill for this smoked sausage recipe, but any smoker will work.
- pellets or wood – Depending on what type of grill or smoker you have. I used my favorite Smokin’ Pecan pellets, which pair perfectly with pork.
- a tube of breakfast sausage – Nothing fancy, just a plain log of ground breakfast sausage, usually sold in a 1 pound package. Choose your favorite brand and flavor.
- an instant read thermometer – Because you’re dealing with ground pork, you should be sure to cook the sausage to the correct internal temperature. An instant read thermometer is one of my must-have pellet grill accessories!
How to Make Breakfast Sausage on the Smoker
- Preheat your grill or smoker to 225°F. If your grill has a smoke mode, turn it on for extra smoky goodness.
- Open the log of breakfast sausage and place it on a foil-lined baking sheet. *This helps to minimize clean up – just throw the foil away when you’re done!
- Place the baking sheet with the sausage on the grill grates, and smoke for about 2 hours, or until the internal temperature reaches 160°F.
- Once the sausage reaches 160°F, remove it from the smoker and allow it to rest for about 4-5 minutes. This will help retain the juices. Then slice it into rounds and serve.
Recipe Tips and Variations
- Dry rub – For added flavor, sprinkle the outside of the sausage log with your favorite barbecue rub before smoking. Just steer clear of seasonings with a higher salt content… pork sausage already contains quite a bit of salt, so try experimenting with a sweeter rub instead.
- Meal prep breakfasts – Smoking a log of sausage is the perfect way to meal prep breakfasts for the week. You can even smoke it while you prepare other smoked meats to maximize your pellet usage.
- Freeze the sausage – To make opening the package of sausage a bit easier, you can freeze the unopened log for about 20 minutes. This helps the sausage chub to retain its shape and makes it less sticky.
- Use a meat thermometer – This is crucial to ensure the sausage is cooked to a safe internal temperature of 160°F. Overcooking it can lead to dry sausage, and undercooking can leave it unsafe to eat.
Can I use any type of breakfast sausage for smoking?
Yes! You can use any brand or flavor of breakfast sausage. Whether it’s pork, turkey, or chicken sausage, smoking adds flavor to all types. Just make sure the log of sausage is raw and uncooked before starting the process.
How do I know when the smoked sausage is done?
The best way to check for doneness is with an instant read probe thermometer inserted into the center of the sausage log. For ground beef, pork, lamb, or veal sausage, make sure to cook to an internal temp of 160°F. For ground turkey or chicken sausage, cook to an internal temp of 165°F.
How long does it take to smoke a log of breakfast sausage?
As with most smoker recipes, the cook time will vary based on the type of smoker that you have. That’s because different grills produce and retain heat differently. Some have thicker, more insulated grill chambers that run more efficiently, and some have temperature fluctuations even if set to a specific temp for the full time.
Where you place the sheet tray of sausage on the grill also matters. It’s not uncommon to have a 25-50 degree temperature variance from what the grill temp is set to versus different areas on the grill grates.
When we make smoked sausage on the Traeger pellet grill, it usually takes 2 hours.
Can I freeze smoked breakfast sausage?
Yes! Smoked breakfast sausage freezes incredibly well. In fact, our local grocery store sells frozen smoked sausage patties – and we have bought them many times before! After smoking, allow the sausage to cool completely. Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months.
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Smoked Breakfast Sausage
Equipment
- baking sheet
- sheet of aluminum foil
- instant read thermometer
Ingredients
- 1 lb roll of breakfast sausage *Use your favorite brand
Instructions
- Preheat pellet grill or smoker to 225℉ with your choice of pellets or wood. If your smoker has a smoke mode, turn it on.
- Unwrap the roll of breakfast sausage carefully so that it retains its log shape. Place the log of sausage on a foil-lined baking sheet.
- Place the baking sheet with the sausage on the grill and close the lid. Smoke at 225℉ for about 2 hours, until the internal temperature of the sausage roll reaches 160℉.
- Once the sausage reaches 160°F, remove it from the smoker and allow it to rest for about 4-5 minutes. Then slice it into rounds and serve.
Notes
- Dry rub – For added flavor, sprinkle the outside of the sausage log with your favorite barbecue rub before smoking. Just steer clear of seasonings with a higher salt content… pork sausage already contains quite a bit of salt, so try experimenting with a sweeter rub instead.
- Freezing for later – After smoking, allow the cooked sausage to cool completely. Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months.
- Using different types of sausage – You can smoke any type of breakfast sausage roll. Just be sure to cook to the proper internal temp. For ground beef, pork, lamb, or veal sausage, make sure to cook to an internal temp of 160°F. For ground turkey or chicken sausage, cook to an internal temp of 165°F.
