Smoked Sausage Links

Step 1

Soak hickory wood chips in water for at least 30 minutes.

Step 2

In a large bowl, combine ground pork, salt, pepper, garlic powder, paprika, onion powder, and thyme. Mix gently until spices are evenly distributed.

Step 3

Rinse sausage casings and soak them in warm water for 10 minutes to soften.

Step 4

Using a sausage stuffer, fill casings with pork mixture, leaving 0.5 inch at each end. Tie off with kitchen twine and prick with a needle to prevent bursting.

Step 5

Preheat smoker to 225°F and add drained wood chips to the firebox.

Step 6

Place sausage links on the smoker grates, leaving space between each link for smoke circulation.

Step 7

Smoke for 30–40 minutes until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part.

Step 8

Remove sausages and let rest for 5 minutes before serving.