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smoked beef sausage link

Smoked Beef Sausage

Tips from a meat scientist about how to make smoked beef sausage at home, including the spices, the beef grind and smoking temps. 
Recipe from GirlsCanGrill.com
Prep Time 4 days
Cook Time 5 hours
Servings 20


  • 5 lbs Certified Angus Beef® brand chuck
  • 2 tbsp kosher salt
  • 2 tsp dehydrated minced garlic
  • 2 tsp dried marjoram
  • 2 tsp black pepper
  • 2 tsp sugar
  • 1 tsp ground ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp pink curing salt #1
  • 3/4 cup ice water
  • sausage casings


  • Make sure your meat is very cold throughout this process.

Grind the Sausage

  • Dice the meat into cubes.
  • Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.
  • Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.
  • Place the smaller die on your meat grinder. Pass the meat through the grinder again.
  • Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.
  • Cook up a small patty to test the flavors. Adjust, as needed.
  • Cover the bowl, and refrigerate the meat for 1-2 days.

Stuffing the Sausage

  • Pack the meat into your sausage stuffer, pressing out excess air.
  • Slide the sausage casings onto the stuffer tube.
  • Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.
  • Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.
  • Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

Smoking the Sausage

  • Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.
  • Increase the temperature to 170F degrees. Smoke for 1 hour.
  • Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
  • Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.
  • Place back on a rack-lined sheet pan and let cool to room temperature.
  • Refrigerate for up to one week or freeze for up to 9 months.


You can use any cut of beef for this recipe. Brisket and short ribs are also a great choice. 


Calories: 208kcal | Carbohydrates: 1g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 908mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Calcium: 20mg | Iron: 2mg