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Quick Hot Smoked Sausage (Honey Garlic)

Course: dinner, lunch, Main Course
Cuisine: American
Keyword: hot-smoked sausage, smoked sausage
Prep Time: 2 hours 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 4 hours
Servings: 14 1 sausage per serving
Calories: 224kcal
Author: Victor
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  • 5 lbs pork butt
  • 1 1/2 Tbsp kosher salt
  • 1 tsp Cure #1 level
  • 1 1/3 tsp white pepper heaping
  • 3 cloves garlic large; pressed
  • 2 Tbsp honey
  • 1 cup ice water


  • Cut the meat into 2" pieces. Mix with salt and Cure #1 (if using).
  • Grind pork thriugh a small size plate - 1/8" (3mm).
  • Add the ice water, honey, garlic and white pepper, and mix well, until the meat is sticky.
  • Stuff into 28-32mm hog casings, twist into 6-7" links, then cut into individual links.
  • Preheat smoker to 225F (indirect heat).
  • Place sausages in the smoker and smoke until the sausages reach 160F internal temperature, about 1.5 hours.
  • Cool the sausage down. Cooling can be achieved quickly by placing sausage in a Ziploc bag and into anice bath. It with result in a fuller, more plump product as opposed to slow cooling at room temperature.
  • Store in a refrigerator wrapped in butcher's paper. Or vacuum seal and freeze.
  • If desired, place the sausage in a cold room or a curing chamber to dry at 55F and 75% Rh. This will improve the texture, flavor intensity, and shelf life.


Calories: 224kcal | Carbohydrates: 3g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1020mg | Potassium: 554mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 2mg