Cracker Barrel Smoked Sausage is an easy weeknight dinner of bratwurst smoked in a pellet grill until the casing snaps and the inside stays tender. Which makes it a perfect summer cookout or game day crowd pleaser, since the whole recipe needs just one ingredient and zero preparation.
Keeping the smoker steady at 225F is what makes these sausages work, because higher heat bursts the casing and lets all the juices run out. Using raw sausages instead of precooked ones also matters, since raw meat absorbs the wood smoke flavor as it cooks from the inside out.
This version uses the simplest approach possible with no marinade, no rub and no basting, which lets the wood smoke do all the heavy lifting. The result is a sausage with clean smoky flavor and a tight snap to the casing, and nothing else gets in the way.
Cracker Barrel Smoked Sausage
Course: DinnerCuisine: AmericanDifficulty: Easy5
servings5
minutes2
hours30
minutes283
kcalBratwurst or your favorite raw sausage goes straight onto the smoker at 225F with no prep at all. Then smoke for two to three hours until the internal temperature hits 165F, and serve on buns with sauerkraut and mustard.
Ingredients
16 oz. your favorite raw sausages (bratwurst, Italian sausage, kielbasa or chorizo all work)
Directions
- Preheat the smoker:Heat your wood pellet smoker to 225F and let it stabilize for about 10 to 15 minutes. Hickory or a mix of hickory and apple wood works well for sausages.
- Arrange the sausages:Place the sausages on the grill grates about an inch apart so the smoke can circulate around each one.
- Smoke:Smoke for 2 to 3 hours or until the internal temperature reaches 165F when checked with an instant read meat thermometer at the thickest part.
- Serve: Serve on whole wheat buns with sauerkraut, Dijon mustard and your favorite toppings.
FAQs
Do I need to preheat the smoker before adding the sausages?
Preheating the smoker to 225F before adding the sausages gives you steady heat from the very start. But a cold start causes temperature swings that cook the sausages unevenly, and the smoke can taste bitter while the firebox heats up. So give the smoker about 10 to 15 minutes to stabilize before placing the sausages on the grates.
Can I smoke frozen sausages?
Frozen sausages can go on the smoker, but they take longer to reach 165F and won’t absorb as much smoke flavor. Thawing them overnight gives better results though, since the meat absorbs more smoke when it starts at fridge temperature. So plan on about an extra hour of cooking time if you do put them on the smoker frozen.
How do I keep the sausages from drying out?
A steady 225F is key, because low heat cooks the sausages slowly without splitting the casing open. Resist poking or cutting them while they smoke, since every hole lets juices escape and dries the meat out. Then pull them off as soon as the internal temperature reads 165F, and let them rest five minutes before serving.
Can I finish smoked sausages on a hot grill for extra char?
A quick sear on a hot grill after smoking adds char and gives the casing an extra layer of texture. Then sear for about one to two minutes per side, which is enough to get marks without overcooking the meat. The sausage is already at 165F from the smoker though, so keep the sear short to avoid drying it out.
How long do smoked sausages last in the fridge?
Smoked sausages keep in the fridge for up to four days when stored in an airtight container or wrapped in foil. Then reheat them in a skillet over medium heat, since the microwave tends to make the casing rubbery. They freeze well for up to three months though, and you can reheat them from frozen in the oven at 350F.
