Smoked Breakfast Sausage Recipe

This smoked breakfast sausage is coated in a savory coffee BBQ rub, smoked low and slow at 250°F, then finished with maple syrup for a smoky, sweet bark. Try it plain or wrapped in a thin bacon weave for an extra indulgent breakfast sausage.

Course Breakfast, Main Course

Cuisine American, BBQ

Keyword bacon-wrapped, comfort food, sausage, smoked

Prep Time 10

Cook Time 1 30

Resting Time 15

Servings Servings

Calories 16kcal

Author Bon Appeteach

Ingredients

For the Sausage

1 16-ounce roll Breakfast Sausage regular or your preferred variety
2 tablespoons Coffee BBQ rub plus more as needed
1/4 cup Apple Cider Vinegar
1/4 cup Water

Bacon-Wrapped Variation

1 16-ounce roll Breakfast Sausage
5 to 6 slices Thin-Cut Bacon
2 tablespoons Coffee BBQ Rub plus more as needed

For the Maple Glaze

3 tbsp Maple Syrup

Instructions

Preheat the smoker to 250°F. Use a mild to medium smoking wood that complements breakfast sausage, such as apple, cherry, pecan, or maple.
Remove the sausage from its packaging, keeping the roll intact.
For the plain version, coat the entire outside of the sausage with the coffee BBQ rub, pressing it gently onto the surface so it adheres.
For the bacon-wrapped version, lay the thin-cut bacon strips out on a sheet of parchment or foil, slightly overlapping them to create a weave. Place the sausage roll in the center and wrap the bacon around it, securing it underneath if needed. Coat the bacon-wrapped sausage generously with the coffee BBQ rub.
Place the sausage directly on the smoker grate and smoke at 250°F.
After about 30 minutes, lightly spray the sausage with a mixture of equal parts apple cider vinegar and water. Continue spraying occasionally as needed to help develop the bark and keep the exterior from drying out.
Start checking the internal temperature after the first 60-75 minutes. Once the sausage reaches an internal temperature of around 155°F internal temperature, brush the outside generously with maple syrup.
Continue smoking, brushing with another thin layer of maple syrup once or twice more as desired, until the sausage reaches 165°F internal temperature.
For the bacon-wrapped version, the sausage should also reach 165°F, but allow the bacon to continue cooking until the fat is well rendered and the bacon is browned and crisp enough for your preference.
Remove the sausage from the smoker and loosely tent it with aluminum foil. Let it rest for 15 minutes before slicing.
Slice the sausage into thin rounds and serve warm.
Use the smoked sausage for breakfast plates, breakfast sandwiches, biscuits, English muffins, breakfast tacos, or alongside eggs and potatoes.

Notes

Thin-cut bacon works best. Thick-cut bacon can take longer to render and may not become as crisp before the sausage reaches temperature.

Don't skip the rest. Resting for 15 minutes allows the sausage to cool slightly and makes it easier to slice cleanly without losing as much moisture.

For the bacon version: The sausage is safe at 165°F, but the bacon may need additional time to fully render. If the sausage reaches temperature before the bacon is where you want it, continue cooking while monitoring the internal temperature closely.

Make it ahead: Smoked breakfast sausage can be cooled, refrigerated, and reheated for breakfast throughout the week. Slice it before reheating for breakfast sandwiches or crisp the slices in a skillet.

Nutrition