Saucy Rossy BBQ
Sausage

Hot Honey Cured & Smoked Sausage

Homemade cured pork sausage seasoned with Halifax Honey Company Stingin' Hot Seasoning, smoked low and slow for sweet heat, juicy texture, and a perfect snap.

TimeLow & slow CategorySausage Watch5:30
Hot Honey Cured & Smoked Sausage — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Mix the Stingin' Hot Seasoning, kosher salt, and curing salt evenly into the pork — this ratio hits the proper cure level and about 1.6% salt — working the meat until it binds and turns tacky.
  2. 2Stuff the sausage into casings and twist into links.
  3. 3Start the smoker low to dry the casings and let the sausages absorb smoke.
  4. 4Gradually bring the smoker temperature up to 170–180°F to avoid fat-out and dry texture.
  5. 5Cook until the sausages reach 152–155°F internal.
  6. 6Plunge the sausages into an ice bath to stop the cooking and lock in moisture, then dry before storing.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.
Curing salt
Curing salt (sodium nitrite) is used in tiny, measured amounts to safely cure smoked sausage and give it its colour and tang. It's important for food safety in slow smokes and must be weighed precisely.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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