Brisket Smoked Sausage is the most incredible beef sausage that is so simple to make at home. Ground brisket mixed with our favorite brisket rub, green peppers and a bit of jalapeño is a flavor combination that is a whole new level of deliciousness.
We love making homemade sausage from venison and pork but this beef sausage is definitely the best we’ve have ever tried. It’s slow smoked and it’s a great addition to casseroles, soups, shrimp boil packets and our Meat Lovers Charcuterie Board.
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Ingredients for Brisket Smoked Sausage:
- Brisket, untrimmed
- Best Dry Rub: Brown Sugar, Garlic, Smoked Paprika, Salt, Black Pepper, Dry Mustard and Chili Flakes
- 1 large bell pepper
- 1 jalapeño
- Vegetable Oil
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Other Items for Making Smoked Sausage:
- Meat Grinder & Sausage Stuffer
- Natural Hog Casings
- Hickory or Oak Wood for Smoking
How to Make Brisket Smoked Sausage:
- Soak a couple of casings in water.
- Cut about 5 pounds from a brisket and cut into about 2-3 inch chunks. It’s fine if it’s still partially frozen.
- Run brisket through a meat grinder with the large grate.
- Mix with dry rub, minced bell pepper, minced jalapeño and vegetable oil until well combined.
- Run mixture back through the grinder on the large setting.
- Refrigerate mixture while you get the sausage stuffer and casings ready.
- Stuff mixture into casings, tying the ends.
- Place on a sheet pan and refrigerate until ready to smoke, up to 24 hours.
- Prepare grill or smoker to 250° with hickory or oak.
- Place smoked sausage over indirect heat and cook with the lid closed for about 1 1/2 – 2 hours.
- Check with a digital thermometer, cooking until sausage reaches at least 165° or until desired smoke level is reached.
- Remove from grill or smoker and allow to rest 10 minutes before slicing.
How to Store and Reheat Brisket Smoked Sausage:
Wrap smoked sausage in 2 layers of plastic wrap and refrigerate up to 4 days.
To freeze, wrap in 2 layers of plastic wrap and a layer of foil or vacuum seal for the best protection from freezer burn. Freeze up to 6 months. Thaw in refrigerator.
Reheat smoked sausage: place in a skillet with a few tablespoons of liquid (water, broth or beer) and cook over medium heat, covered for about 5 minutes.
Sides for Brisket Smoked Sausage
Garlic Rosemary Potatoes
Savory potato wedges turn out tender and fluffy with tons of flavor. One of the easiest side dishes you can make on the grill.
Grilled Corn on the Cob
We love making foil packet corn on the cob. Add in a quick garlic butter and it is likely to steal the show at your next cookout.
Grilled Garlic Bread
A quick and easy side for any meal. Garlic bread cooks up really fast on the grill while your meat rests before slicing.
Grilled Zucchini
Our family can't get enough of this grilled zucchini. It's seriously simple and so delicious. A great addition to any meal.
I have to admit our kids thought that we had lost our minds by turning brisket into sausage. Smoked brisket is just about our favorite food and why mess with the best? Well, it was pretty fun to try and the flavor was even better than we expected. It has its own flavor, and is definitely worth trying.
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Brisket Smoked Sausage
Homemade brisket smoked sausage is one of the most delicious things you can smoke or grill. The flavor is unsurpassable!
Ingredients
- 5 pounds beef brisket, untrimmed
- 1 cup Best Dry Rub (recipe below)
- 1 large bell pepper, minced
- 1 jalapeno, seeds and veins removed, minced
- 1/2 cup vegetable oil
Instructions
- Soak 2- 3 hog casings in water.
- Cut brisket into 2-3 inch chunks.
- Grind brisket chunks through the large setting on a meat grinder.
- Using your hands, mix ground brisket with dry rub, bell pepper, jalapeño and vegetable oil until well combined.
- Run mixture back through the grinder on the large setting.
- Refrigerate mixture while you prepare to stuff the casings.
- Run water through casing to make it easier to thread onto stuffer.
- Add stuffer attachment to grinder and thread one casing onto the end.
- Tie the end of the casing in a knot. Poke the end with a toothpick to allow air to escape when you start to stuff.
- Place a sheet pan under sausage stuffer to catch the sausage as it forms.
- Stuff mixture into casings, forming into a spiral and tying the end.
- Repeat with remaining casings and sausage mixture.
- Place on a sheet pan and refrigerate until ready to smoke, up to 24 hours.
- Prepare grill or smoker to 250° with hickory or oak.
- Cook over indirect heat with the lid closed for about 1 1/2 - 2 hours.
- Check with a digital thermometer, cooking until sausage reaches at least 165° or until desired smoke level is reached.
- Remove from grill or smoker and allow to rest 10 minutes before slicing.
Notes
Nutrition Information:
Yield:
10 servingsServing Size:
1Amount Per Serving: Calories: 755Total Fat: 53gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 240mgSodium: 109mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 65g
Nutritional information is estimated and may not be accurate.
Best Dry Rub
The Best Dry Rub for grilling steaks, ribs, chicken or pork chops. A super simple mixture of brown sugar, garlic and spices that will take your meals on the grill to the next level of delicious.
Ingredients
Instructions
- Mix brown sugar with garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
- Store in an airtight container up to 1 month.
- Mix well to loosen brown sugar before use.
Notes
Recipe can be doubled or halved as needed.
Nutrition Information:
Yield:
24Serving Size:
1 tablespoonAmount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 531mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Nutritional information is estimated and may not be accurate.
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