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Smoked Beef Sausage Links

Name: Smoked Beef Sausage Links
Prep time: 15 min
Cook time: 90 min
Yield: 6
Ingredients: 2 lb coarse-ground beef (or 2 lb high-quality all-beef sausages); 2 tsp kosher salt; 2 tbsp coarse ground black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; Sausage casings (if making from scratch); Oak wood chunks, for smoking

Coarse-ground beef sausage seasoned with black pepper and smoked over wood, a Central Texas barbecue tradition.

⏱ 15 minPrep time

🔥 90 minCook time

🍽 6Servings

🏷 DinnerCategory

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Smoked beef sausage is the backbone of Central Texas barbecue — coarse-ground beef, plenty of black pepper, and a long smoke over oak. You can make the sausage from scratch or start with high-quality links and smoke them until the casings snap.

Central Texas barbecue tradition

Coarse-ground beef sausage seasoned with black pepper and smoked over wood until the casings snap.

Texas recipes →

Step by stepInstructions

If making from scratch: mix the beef with the salt, pepper, garlic powder, and paprika. Stuff into casings and twist into 6-inch links. Chill at least 2 hours.
Set up your smoker at 225°F (107°C) with oak.
Place the links on the smoker, spaced apart, and smoke until the internal temperature reaches 160°F (71°C), about 90 minutes.
Rest 10 minutes, then serve whole or sliced, with pickles and mustard.

💡 Chef tips & storage

If you're not making sausage from scratch, buy good all-beef links and smoke them over low heat with oak — they'll pick up plenty of flavor. Let them cool slightly before slicing so they hold their juices.

Recipe details

Prep15 min

Cook90 min

Servings6

CategoryDinner

PublishedAugust 16, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Smoked Beef Sausage Links

Central Texas barbecue tradition

Step by stepInstructions

💡 Chef tips & storage

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Hi, I'm Emily 🧡

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Smoked Beef Sausage Links

Central Texas barbecue tradition

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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