Smoked Homemade Breakfast Sausage Links

Cook Time

90 mins

Cooking Method






Prep Time

480 mins




½ tsp Black Pepper

1 tbsp Brown Sugar

Ice Water Dried Marjoram

⅛ tsp ground cloves

⅓ cup Ice Water

20/22 mm Natural Sheep Casings

Pit Boss Tennessee Apple Butter Rub

2lbs. Pork Sausage, ground

Cooking Instructions

Smoking your own homemade breakfast sausage is easy to do and gives you far better flavor than any store-bought version. Whether you’re an experienced sausage maker or novice, making homemade breakfast sausage links is worth the effort. Ground pork is seasoned with traditional breakfast spices and our Tennessee Apple Butter rub, then stuffed into natural casings then smoked on the Pit Boss Platinum Series Lockhart Grill until perfectly golden and tender. Breakfast will never taste the same!

Wood Pellet Recommendation

The Hickory, Maple, and Apple hardwoods in our Competition Blend combines all the same classic breakfast flavors this recipe does.

Note: This recipes uses Pit Boss Tennessee Apple Butter seasoning.

  1. One hour before stuffing, rinse sheep casings thoroughly and let soak in warm water for 60 minutes.
  2. In a chilled stand mixing bowl, add the pork sausage, Tennessee Apple Butter, marjoram, cloves, brown sugar, and ice water. Use the paddle attachment and mix on low speed for 5 minutes, until threads appear in the meat. Place mixture in the refrigerator while preparing the sausage stuffer.
  3. Thread the sausage stuffer with the prepared sheep casings, then fill the well with the meat mixture. Use one hand to hold the wand to press the meat through the auger, and the other hand guide and fill the casings being careful to avoid air gaps while also not overstuffing the casings.
  4. Twist the sausages into 4 to 5-inch links, twisting every other link. Use a sausage pricker to prick any air bubbles out of the links.
  5. Place sausage links on a sheet tray and refrigerate overnight.
  6. Fire up your Pit Boss Lockhart Grill and set it to Smoke mode. If using a gas or charcoal grill, set it up for low indirect heat.
  7. Hang sausage links on S-hooks and place in the smoking cabinet. Increase temperature to 350°F. Smoke links for 1 hour, then increase the temperature to 425°F and cook for another 30 minutes.
  8. Remove links from the cabinet and serve hot. For additional browning, sear in cast iron, 1 minute per side.

Special Tools

  • Cast iron skillet
  • Metal Sheet Tray
  • S-hooks
  • Sausage Pricker or Sharp Knife
  • Sausage stuffer
  • Stand Mixer with Paddle Attachment

Bigger. Hotter. Heavier. Tip

Start by placing all the grinding and stuffing equipment in the freezer, the colder you can keep the meat and fat the easier it is to work with.

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