Homemade Smoked Sausage
Very tasty, with no artificial additives, and not difficult at all - just try it. Making smoked sausage at home is quite easy: you only need a smoker, a special stuffing nozzle, and casings. You can add all kinds of spices to your taste. The result will be different every time - unique.
Updated : 08 January, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Beef
800 grams
Pork
350 grams
Fatback
100 grams
Intestines
20 grams
Salt
4 grams
Sugar
3 grams
Pepper
4 grams
Garlic powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make hot-smoked sausage at home? Prepare all the ingredients from the list. It’s best to use fresh meat that hasn’t been frozen. I used pork and beef, but you can use poultry or any other meat.
Step 2
Trim the meat of sinews and membranes and cut it into small pieces. Add salt and spices and mix well. Adjust salt and spices to your taste - you may need a little less than stated. Wrap the container with the meat in plastic wrap and refrigerate to marinate for a few hours; I usually leave it overnight.
Step 3
Finely chop the fresh pork fat as small as possible. To make it easier to cut, place it in the freezer for a short time. Then use a sharp knife with a thin blade.
Step 4
Add the fat to the meat and mix everything well. You can run the mixture through a meat grinder or leave it as is.
Step 5
Prepare the casing. Soak the natural casing in water for 10-15 minutes, then drain the water and rinse the casings again in cold water.
Step 6
Using a special nozzle, stuff the mixture into the casing. Don’t pack it too tightly, as the casing may burst during cooking.
Step 7
Make the sausage links whatever length is convenient for you. Prick the sausage in several places with a thin needle to release excess air.
Step 8
Cover the sausages with cold water and place on the stove.
Step 9
Before the water comes to a boil, reduce the heat to the lowest setting and cook the sausage for about 30-40 minutes. It’s very important that the water does not boil vigorously, otherwise the casing may burst.
Step 10
Remove the sausages from the water and let them cool completely.
Step 11
Prepare the smoker. Line the bottom with foil and light charcoal or firewood.
Step 12
While the fire is burning, soak the wood chips in cold water. For smoking, use chips from fruit trees.
Step 13
Squeeze out the chips and spread them in a thin, even layer over the coals.
Step 14
Place the sausages on the grate a small distance apart. Close the smoker lid and smoke for 30-40 minutes. The temperature should be 90-110°C (194-230°F).
Step 15
After about 15 minutes of smoking, check the sausages: the casing should start to dry and take on a light golden tint.
Step 16
By the end of smoking, the sausages should be evenly browned and very aromatic.
Step 17
Leave the sausage outdoors (in fresh air) until it cools down.
Step 18
You can take the first taste!
Author note
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