How to smoke sausage: a step-by-step schedule
A schedule that works
| Stage | Smoker | Time, roughly | What it does |
|---|---|---|---|
| 1. Dry | 130 °F (55 °C), vents open, no smoke | 1 hour | Dries the casing so smoke sticks |
| 2. Smoke | 140–150 °F (60–65 °C), smoke on | 1–2 hours | Colour and flavour |
| 3. Raise | 160–170 °F (70–77 °C) | 1 hour | Heat creeps into the centre without rendering fat |
| 4. Finish | 175–200 °F (80–93 °C) | until done | Brings the centre to temperature |
| 5. Chill | iced water | 5–10 minutes | Stops the cooking, sets the casing |
Times are for 32–35 mm hog casing links. Thinner snack sticks finish sooner; thick rings and summer sausage take longer. Go by the thermometer, not the clock.
The sausage must be cured
For several hours the meat sits between 40 °F and 140 °F (4–60 °C) in a low-oxygen smoker. Cure #1 or European curing salt is what makes that reasonable. Don't smoke uncured fresh sausage at these temperatures; cook it hot instead. See how much curing salt.
Electric, pellet and offset smokers
Electric smokers are good at this: they hold low temperatures well. Many can't produce smoke below about 150 °F, so you may need to start the smoke at stage 3; a smoke tube or tray helps. Pellet smokers often won't go below 160–180 °F, so skip the drying stage and start at their lowest setting. Offset smokers need a small fire and a lot of attention to stay this low.
Temperature targets
Pull at 160 °F (71 °C) at the centre of the thickest link for pork and beef, 165 °F (74 °C) for poultry. In Ireland the usual target is 75 °C. The full table is in the cooking temperature guide.
Fat running out?
If fat drips from the links or you see white beads on the casing, the smoker got too hot too fast. Next time hold each stage longer and stay under 225 °F (107 °C). It can also mean fat smear before you started; see sausage problems.
After the ice bath
Pat the links dry and hang them at room temperature for about an hour. The smoke colour darkens, which smokers call blooming. Then refrigerate. Smoked sausage tastes better the next day, once the smoke has mellowed.
FAQ
What temperature do you smoke sausage at?
Start low, around 130–150 °F (55–65 °C), and raise the smoker gradually, staying under about 225 °F (107 °C). Pull the links at 160 °F (71 °C) internal.
How long does it take to smoke sausage?
Usually 4–6 hours for 32–35 mm links, depending on the smoker. Go by the internal temperature, not the clock.
Do you need curing salt to smoke sausage?
Yes, for low and slow smoking. The meat spends hours between 40 °F and 140 °F, and the cure protects it.
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Updated: 2026-10-21