Sausage does not take too long. Step 1 - Preheat smoker to 225° F. Once the smoker reaches temperature, place links directly on the smoker racks or grill grate. Insert an instant read thermometer or the temperature probe on your Traeger and let them smoke at 225°F for about 80 minutes or until the internal temperature registers 160°F.
A temperature of 175 –190 degrees is what you want to finish the summer sausage at in the pellet smoker. The summer sausage’s final internal temperature should be no less than 160 degrees when it is done smoking. Mix all ingredients and pass through the grinder twice.
Once the smoker reaches temperature, place links directly on the smoker racks or grill grate. Insert an instant read thermometer or the temperature probe on your Traeger and let them smoke at 225°F for about 80 minutes or until the internal temperature registers 160°F.
Hey Keto Mama has created a mock mac and cheese, mixed with smoked sausage for a yummy low carb recipe. Glue Sticks and Gum Drops takes smoked sausage and spinach to make this yummy low carb casserole recipe.