Smoked Beef Sausage

Recipe (Easy & Authentic)
Ingredients

2 kg ground beef (80/20 mix for juiciness)

500 g ground pork (optional but traditional)

2 tbsp kosher salt

1 tbsp black pepper

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp crushed red pepper (optional for spice)

1 tbsp brown sugar

1/2 cup ice water

Natural sausage casings

Instructions

1. Prepare the Meat

Mix the ground beef and pork in a large bowl.

Add salt, pepper, paprika, garlic powder, onion powder, crushed red pepper, and brown sugar.

Pour in ice water and mix until the meat becomes sticky (this helps it bind).

2. Stuff the Sausage

Rinse the casings in warm water.

Attach casing to your sausage stuffer.

Fill carefully to avoid air pockets.

Form long, even sausage links like in the image.

3. Rest the Sausages

Place the sausages in the fridge for 1–2 hours to firm up.

This helps them hold their shape while smoking.

4. Smoke the Sausages

Preheat smoker to 225°F (110°C).

Use oak, hickory, or pecan wood for classic Texas flavor.

Smoke sausages for 2–3 hours, until internal temperature reaches 155–160°F (68–71°C).

They should look shiny and reddish-brown like in the photo.

5. Rest & Serve

Let sausages rest for 10 minutes.

Slice and serve warm.

Serving Suggestions

Serve with pickles, BBQ sauce, bread, or inside a sandwich.

Great for grilling, parties, and BBQ menus.