Saucy Rossy BBQ
Sausage

Maple Smoked Sausages

A repeatable, beginner-friendly maple smoked sausage on an offset smoker, with a proper cure for that classic snap, colour, and flavour.

TimeOvernight cure YieldBased on 1000 g pork CategorySausage Watch5:12
Maple Smoked Sausages — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Start with very cold ground pork — keeping everything cold is key to the right texture.
  2. 2Add all ingredients to the meat and mix thoroughly until sticky and tacky (this extracts proteins for a proper bite).
  3. 3Stuff the mixture into casings and form your sausages.
  4. 4Refrigerate uncovered overnight to cure and to dry the casing slightly for better snap.
  5. 5Set up the offset smoker for low, steady heat and start at 130–140°F (55–60°C) to dry the sausages.
  6. 6Gradually increase to 165–175°F (74–80°C) and smoke until the internal temp reaches 152°F (67°C).
  7. 7Immediately transfer the sausages to an ice bath to stop the cooking and lock in moisture.

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.
Sausage
Sausages are a tasty protein but tend to be higher in sodium and saturated fat than whole cuts, and cured ones add nitrites. Making them from scratch lets you control the salt and fat ratio; either way, enjoy in moderation.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Maple syrup
Maple syrup is still sugar, but a less-refined one carrying trace minerals like manganese and zinc and a gentler glycemic hit than white sugar. Use it for flavour, in moderation.
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.
Sugar
Sugar balances salt and heat and helps build bark and glaze, but it's a source of empty calories — rubs and sauces use it for flavour and browning, so a little goes a long way.

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

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