Ingredients
Scale
- 8 italian sausages
- ice bath
- chicago style smoked sweet peppers
- hot giardiniera
Instructions
- Preheat your smoker to 180–200°F using post oak and cherry wood for flavor.
- Arrange Italian sausage links on the smoker grates, allowing space for smoke circulation. Smoke until they reach an internal temperature of 165°F, about 2–3 hours.
- Fill a large bowl or container with ice and cold water to prepare an ice bath.
- Transfer the smoked sausages to the ice bath immediately. Once the ice melts and the water warms, drain and repeat with fresh ice. Chill until completely cold.
- Remove sausages from the ice bath and pat dry thoroughly with paper towels. For the best texture, refrigerate the sausages uncovered until dry.
- Preheat the smoker again to 180–200°F. Place chilled sausages on the grates and smoke until heated through, adding more smoke flavor.
- Serve the double-smoked sausages whole or sliced on a bias. For added texture, sear the cut sides in a hot skillet until browned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using a mix of post oak and cherry wood enhances the smoky flavor.
Chilling in an ice bath is crucial to preserve the texture during the second smoke.
Seating the sausages after slicing gives a nice caramelized finish.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Dinner
- Method: Smoking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sausage
- Calories: 270
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 55mg