How to Make Homemade Sausage for Smoking: A Beginner’s Guide


Hey there, are you a fan of sausages but tired of buying the same old flavors from the grocery store? If so, I have great news for you! Making homemade sausages for smoking is easier than you might think and can be fun.

It can also be a great way to experiment with different flavors and create unique combinations you won’t find in stores.

As someone who has been making my sausage for a while now, I can attest that it’s a rewarding and delicious experience. Whether you’re a beginner or an experienced cook, making your sausages for smoking can be a great way to take your culinary skills to the next level.

In this article, I will share all the information you need to start making homemade sausages for smoking. We’ll cover everything from the necessary equipment and ingredients to the step-by-step process of making and smoking sausage to perfection.

So, let’s get started and learn how to make some delicious homemade sausages.

Equipment and Ingredients

Now that you’re excited to make homemade sausages for smoking let’s start by reviewing the necessary equipment and ingredients.


  • Sausage stuffer: A dedicated sausage stuffer is a must-have for making homemade sausages. A stuffer will help you quickly fill the casings with meat and seasonings. You can find manual and electric stuffers depending on your preference and budget.
  • Meat grinder: A meat grinder is also essential for grinding your meat. Grinding your meat is important as it ensures it is fresh and free from unwanted additives. You can find manual and electric grinders in the market.
  • Sausage casings: You’ll need casings to hold the meat mixture. Natural casings are made from animal intestines and are the most common. You can also use collagen casings or synthetic casings.
  • Thermometer: A good meat thermometer is essential to check the internal temperature of the sausage while smoking. You don’t want to overcook or undercook your sausage!
  • Smoker: You can use a variety of smokers to smoke your homemade sausages. Whether you have an electric, gas, or charcoal smoker, have enough space to hang the sausages. If you want to purchase a smoker, read our guide on the Best Smokers for Beginners.


  • Meat: Choose your meat according to your preference. Beef, pork, and chicken are popular choices. You can use one type of meat or a combination of two or more.
  • Seasonings: The spices you use will depend on the type of sausage you’re making. Popular spices include salt, black pepper, paprika, garlic, fennel, and red pepper flakes. You can experiment with different spices to create your unique flavor.
  • Liquid: Adding liquid to your sausage mixture helps keep the meat moist. You can use wine, beer, broth, or even water.
  • Cure: A cure is essential to prevent bacteria growth during smoking. Depending on your recipe, you can use Prague powder #1 or #2.

That’s it! Now that you have your equipment and ingredients, you can start making homemade sausages for smoking.

Sausage Making Process

Now that you have all the necessary equipment and ingredients, let’s move on to the sausage-making process. Here are the steps you need to follow to make your homemade sausages:

Prepare the Meat

  • Cut your meat into small cubes and remove any visible fat.
  • If using more than one type of meat, mix them well.
  • Add your desired seasonings to the meat and mix well.
  • Cover the seasoned meat and refrigerate it for at least a couple of hours or overnight to let the flavors meld.

Grind the Meat

  • Attach the grinding plate to the meat grinder with the size holes you want.
  • Feed the meat through the grinder into a bowl or container.
  • If the meat is too warm, put it in the freezer for a few minutes before grinding to prevent the fat from melting.

Stuff the Casings

  • Soak the casings in warm water for about 30 minutes to soften them.
  • Attach the stuffing tube to the sausage stuffer.
  • Put the ground meat mixture into the stuffer and start filling the casing.
  • Be careful not to overfill or underfill the casings.
  • Twist the filled casings every few inches to create individual sausages.

Let the Sausages Rest

  • Hang the sausages in a cool, dry place for a few hours to allow the casings to dry.
  • This will help the sausages hold their shape during the smoking process.

Smoke the Sausages

  • Preheat your smoker to the desired temperature according to your recipe.
  • Hang the sausages in the smoker with enough space between them.
  • Smoke the sausages for the recommended time in the recipe or until they reach the desired internal temperature.
  • Check the internal temperature with a meat thermometer in the thickest part of the sausage.

Enjoy your Homemade Sausages

  • Once the sausages are cooked, remove them from the smoker and let them rest for a few minutes before serving.
  • You can serve them hot or cold, depending on your preference.

There you have it! Making homemade sausages for smoking is a fun and rewarding experience. With a bit of practice, you’ll make delicious and unique sausages in no time.

Related: How Long to Smoke Sausage

Storing And Using Homemade Sausage

Congratulations! You’ve successfully made your homemade sausages for smoking. Now, let’s talk about storing and using them.

Storing Homemade Sausage

  • If you’re not planning to eat your homemade sausages immediately, you can store them in the refrigerator for up to a week.
  • To freeze them, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag.
  • Homemade sausages can be frozen for up to three months. When you’re ready to eat them, thaw them in the refrigerator overnight before cooking.

Using Homemade Sausage

  • There are countless ways to enjoy your homemade sausages. You can grill them, pan-fry them, bake them, or use them in stews, casseroles, and other dishes.
  • When cooking your sausages, check the internal temperature with a meat thermometer. The safe internal temperature for pork and beef sausages is 160°F (71°C), and for chicken sausages, it’s 165°F (74°C).
  • If you’re using your sausages in a dish, you can remove the casings by cutting them lengthwise with a sharp knife and peeling them off.
  • Remember, homemade sausages don’t contain preservatives like store-bought ones, so they should be consumed within a few days of cooking.

Experiment with Flavors

  • Making homemade sausages is a great way to experiment with different flavors and spices. Once you’ve mastered the basic recipe, add herbs, cheeses, fruits, or vegetables to your sausage mixture.
  • You can also try different types of meat, such as venison, lamb, or turkey, to create unique flavors and textures.

Making homemade sausages for smoking is a fun and delicious way to impress your family and friends. You can create unique recipes and flavors that everyone will love with practice and experimentation.


Great job! You’ve learned how to make homemade sausages for smoking. Making your sausages is not only a fun and rewarding experience, but it also allows you to control the quality and ingredients of your food.

Following the steps outlined in this article, you can make delicious and unique sausages that your family and friends will love. Don’t be afraid to experiment with different flavors and meats to create your signature sausages.

Always follow food safety guidelines when handling raw meat and cooked sausages, and store and use your homemade sausages safely.

I hope you’ve found this beginner’s guide helpful and inspiring. Making homemade sausages is a great way to unite people and share a delicious meal.

So gather your friends and family, fire up the smoker, and enjoy the fruits of your labor!

Bobby Johnson

When he's not writing about barbecue, you can find Bobby smoking meat for friends and family. He's been a backyard pitmaster for roughly half his life, and has worked with nearly every cut of meat. Not everyone has a hands-on guide to teach them BBQ, but that's what Bobby hopes to do with Electric Smoker HQ. He wants to help people create amazing food that they can be proud of.