Smoked Breakfast Sausage
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.
Servings: 8 servings
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.