Hickory Smoked Sausages (Print Version)

Savory, juicy sausages infused with deep, smoky hickory flavor — perfect for grilling or serving with BBQ sides.

# Ingredients:

→ Main Ingredients

01 - 2-3 lbs smoked sausages (e.g., kielbasa, bratwurst, or andouille)

02 - Hickory wood chips or chunks (for smoker)

03 - Olive oil, for brushing

→ Optional Additions

04 - BBQ sauce or mustard, for serving

05 - Grilled onions and peppers

06 - Sandwich buns or rolls

# Steps to Follow:

01 - Preheat smoker or charcoal grill to 225-250°F (107-120°C) using hickory wood chips or chunks for smoke flavor. If using a grill, set up for indirect heat and place wood chips in a smoker box or foil pouch.

02 - Lightly brush sausages with olive oil to prevent sticking. Place sausages on the smoker rack or grill grates away from direct heat. Smoke for 2-3 hours, turning occasionally, until the internal temperature reaches 160°F (71°C) and the skins are browned and slightly crisp.

03 - Let sausages rest for 5 minutes before slicing or serving whole. Serve with mustard, BBQ sauce, or inside buns with grilled vegetables.

# Additional Notes:

01 - Use fully cooked sausages for quicker smoking (1-1.5 hours), or raw sausages for deeper flavor with full cook time.

02 - Hickory adds bold smokiness — mix with apple or cherry wood for a milder profile.

03 - Excellent served with coleslaw, potato salad, or baked beans.

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