Quick and easy smoked sausage. This recipe results in a rich and bold flavor that complements most dishes. You are never going to eat sausage any other way!
1 unlinked Sausage
Dijon Mustard for dipping (optional)
Barbecue Sauce for dipping (optional) KC Masterpiece® Classic is recommended
Light your Pit Barrel® according to the instructions.
Use the Ultimate Tongs and a paper towel, apply a coat of olive oil to grill grate prior to cooking to prevent sticking.
Remove the sausage from the package, and slide or coil it on the round grill grate, leaving space between each coil.
Wearing heat-resistant gloves, place the grill grate with the sausage on it into the Pit Barrel®, insert the rods (to control the ventilation), and secure the lid.
Cook approximately 45 minutes, or until internal temperature of the sausage reaches 160º. Tip: To help nail the perfect temperature each time we recommend the outstanding thermometers from ThermoWorks.
Wearing heat-resistant gloves, carefully remove the grate with the sausage on it from the Pit Barrel® and slide the sausage onto a cutting board.
Slice and serve with your favorite dipping sauces.
Desired Temp: 160º