I often find myself needing cooked sausage. For biscuits and gravy, usually. For breakfast cups, on occasion. And in dips, for sure. Now usually, I just fry it up in a skillet, but since my smoker was still going strong after making some ribs, I decided to smoke the sausage instead. I crumbled it into a disposable pan and smoked it just long enough to get a slight smokiness to it and for the meat to get fully done.
Because I usually need my sausage in smaller pieces, I ran the final product thru my chopper for just a second. I actually smoked a few pans of breakfast sausage, some hot, some mild, and some crumbled bulk Italian sausage too. Smoked Italian sausage is fantastic on pizza, specially when paired with smoked mozzarella! I also love using my quick fix homemade breakfast sausage.
You may want to drain the sausage as it cooks, but do so OUTSIDE of the smoker. Do not drain the fat directly onto the coals and you might risk a fire, and not good fire either. You can ladle it out too.
Breakfast on the grill is great. Also try my grilled sweet BBQ bacon.
Smoked Crumbled Breakfast Sausage
- 2 pounds breakfast sausage bulk, not the links
- Light up your smoker for 250 F.
- I used maple wood for smoking, adding a few more chunks than I normally do so that I get more smoke flavor.
- Crumble the sausage into a disposable pan and place onto the smoker.
- Smoke for 1 hour – 1 hour 15 minutes, or until the sausage reaches 150 F. Drain off any fat 30 minutes into the cooking, and at the end. Do not drain onto hot coals as a serious flare-up may occur.
- Chop the sausage and use as you would in any recipe that calls for bulk sausage.
Nutritional values are approximate.