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BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek


I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

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Extremely Edible Smoked Sausage Recipe

Lavern Gingerich

I was really surprised when we first started smoking sausage links. For one thing, they’re so easy to cook. Plus you and the people who eat them will have a hard time getting over it. Of course, that is if you do it right.

I said they’re easy to cook. BUT they’re also easy to mess up. Here’s the deal:

  • Go easy on the smoke. If you over-smoke them, they will get really black by the time they’re done. (Maybe you actually like that, I don’t know.)
  • Don’t overcook them. Take them up to about 160 degrees F internal temp. Be careful not to cook the juice out of them. 170 or higher and you’ll likely dry them out.

So let’s get back to the first step. In this recipe, I’m going to assume you have an offset smoker or know how to set up indirect heat in your grill.

  1. Start with raw sausage links about the size of regular hotdogs. We really like the Italian sausages from Sam’s Club. Look around in your local grocery stores and see what you can find. If the sausage is frozen, have it thawed by the time your smoker is fired up.
  2. Get your offset smoker running at about 225 degrees F. Add a little wood or wood chips to make a thin smoke.
  3. Load the sausages onto the grate and sprinkle them with your favorite barbecue seasoning.
  4. You might want to turn them a time or two while cooking. Take the internal temperature up to 160 degrees F.
  5. Remove them from the grate and slice them on a cutting board. Serve them on toothpicks.

Now you’re looking at some juicy and extremely edible sausages, perhaps even capable of winning lost friendships.  :)





One Response to “Extremely Edible Smoked Sausage Recipe”

  1. Pete L. Says:

    I’ve been smoking a variety of sausages for years, including pork & venison. I usually smoke them with my ribs or or large cuts of pork , so we can have a little snack in the process :) !A mixture of hickory & apple wood is a great flavor, but pecan ,maple ,alder ,tabasco or “Jack Daniels ” brand are also great .I’ve never tried it with seasoning, cool idea ! ENJOY!


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Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Catererssorry, too much risk). Please realize that we (Yoders Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure youre smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethicshonesty, diligence, and fairness. Whether its a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.