Smoked Sausage from Mission BBQ features savory, slow-smoked sausage links seasoned with bold spices, delivering a juicy and smoky flavor encased in a perfectly crisp, caramelized exterior.
Equipments
- Smoker
- Charcoal or wood chunks
- Sausage stuffer
- Meat grinder
- Mixing bowls
- Sharp knife
- Cutting board
- Thermometer
- Sausage casings
- Measuring spoons/cups
- Tongs
- Baking sheet or tray
Ingredients
- 2 lbs (900g) pork shoulder
- 1/2 lb (225g) beef chuck
- 1/2 lb (225g) pork fatback
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground mustard
- 1/4 cup ice water
- Natural hog casings
When preparing smoked sausage, using a combination of pork shoulder, beef chuck, and pork fatback ensures a well-balanced fat content for juiciness and flavor. Seasoning with both sweet and smoked paprika along with garlic and onion powders contributes to the bold, smoky taste characteristic of Mission BBQ's smoked sausage. Natural hog casings are essential for achieving the authentic texture and snap in the sausage links. Ice water helps in binding the ingredients and keeping the mixture moist during grinding and stuffing. You can recreate the bold, savory flavors of Smoked Sausage from Mission BBQ with this copycat recipe.
Instructions
- Soak and rinse natural hog casings according to package instructions.
- Cut pork shoulder, beef chuck, and pork fatback into small cubes suitable for grinding.
- Chill meat and fat in the freezer for 30 minutes.
- Assemble the meat grinder and grind the pork shoulder, beef chuck, and pork fatback through a medium or coarse die into a large mixing bowl.
- Add kosher salt, cracked black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, crushed red pepper flakes, ground coriander, and ground mustard to the ground meat.
- Pour in the ice water.
- Mix thoroughly by hand or with a stand mixer until the mixture becomes sticky and holds together.
- Load the sausage stuffer with the prepared mixture.
- Thread the soaked casings onto the sausage stuffer nozzle.
- Carefully stuff the sausage mixture into the casings, avoiding air pockets.
- Twist the sausages into links of desired length.
- Place sausages on a baking sheet or tray and refrigerate for 1 hour to set.
- Preheat smoker to 225°F (107°C) using charcoal or wood chunks.
- Arrange sausages on smoker grates with space between each link.
- Smoke sausages until they reach an internal temperature of 155°F (68°C), about 2–3 hours.
- Remove sausages from smoker and let rest for 10 minutes.
- Serve hot or cool and refrigerate for later use.
Substitution
This Smoked Sausage from Mission BBQ copycat recipe closely replicates the original's smoky, juicy flavor with a perfectly crisp exterior. If you don't have access to a smoker, you can achieve a similar taste by slow-cooking the sausages over indirect heat on a grill using wood chunks or charcoal. When natural hog casings are unavailable, collagen casings make a suitable substitute but require careful handling to avoid splitting during cooking. To maintain juiciness, ensure the internal temperature reaches 160degF (71degC) by using a reliable thermometer before removing the sausages from heat. Your homemade smoked sausage will benefit from resting for a few minutes to allow flavors to fully develop before serving.
Tips
Ensure your pork shoulder, beef chuck, and pork fatback are properly chilled before grinding to maintain texture and safety. When stuffing sausages, take care to eliminate air pockets to prevent bursting during smoking. Use a reliable thermometer to monitor the internal temperature, aiming for 155degF (68degC) to ensure sausages are fully cooked. Allow your smoked sausage to rest for 10 minutes after smoking to let juices redistribute for maximum juiciness.
Nutritions
Smoked sausage from Mission BBQ offers a rich source of protein, primarily derived from pork shoulder and beef chuck, essential for muscle repair and growth. The inclusion of pork fatback contributes to the sausage's juiciness and provides a substantial amount of calories and fats, including saturated fats, which should be consumed in moderation. Spices like paprika, garlic powder, and oregano add antioxidants and anti-inflammatory compounds, enhancing nutritional value without extra calories. When you enjoy this flavorful sausage, balance your meal with vegetables or whole grains to complement the rich nutrient profile.
Storage
Store smoked sausage in an airtight container or vacuum-sealed bag in the refrigerator, ensuring it is kept below 40degF (4degC) to maintain freshness and prevent bacterial growth. For longer storage, freeze the sausages in well-sealed freezer bags, which preserves their smoky flavor and texture for up to 3 months. When ready to use, thaw your smoked sausage in the refrigerator overnight to preserve its quality and juiciness.
Variation or Alternatives
You can substitute the pork fatback with bacon for a richer, smokier flavor while maintaining the sausage's juiciness. Experiment with different wood chunks like hickory or applewood to impart unique smoky profiles during the 2-3 hour smoking process at 225degF (107degC). For a spicier kick, increase the crushed red pepper flakes or add finely chopped jalapenos to the meat mixture before stuffing. Using a coarser grind on the meat grinder will produce a heartier texture, enhancing the bite of your smoked sausage.
Allergies
Smoked Sausage from Mission BBQ contains pork and beef, which can trigger allergies in individuals sensitive to these meats. The seasoning blend includes mustard and black pepper, common allergens that may cause reactions in some people. If you have specific food allergies, carefully check the ingredient list to ensure your safety before consuming.
Why this recipe?
Smoked Sausage from Mission BBQ offers a rich, smoky flavor profile that appeals to barbecue enthusiasts seeking authentic taste. The sausage is carefully seasoned and smoked to perfection, creating a juicy, savory experience that stands out on their menu. Crafting your own copycat version allows you to replicate these bold flavors and customize the spice blend to your personal preference. Your homemade smoked sausage can deliver the same satisfying texture and smokiness that fans of Mission BBQ love.