How to Smoke Blue and Gold Sausage for Maximum Flavor

Blue and gold sausage is a type of smoked sausage that gets its name from the unique blue speckles in the casing It has a coarse texture and bold, smoky flavor that’s delicious when cooked on the grill or smoker.

Follow this simple guide to learn how to smoke blue and gold sausage to perfection We’ll cover choosing the right sausage, prep, flavoring techniques, temperature control, doneness tips and serving ideas to make the most of this specialty smoked meat

Buying Quality Blue and Gold Sausage

Look for blue and gold sausage packages that contain:

• Sausage links about 4-6 inches long
• Casings free of major blemishes
• Raw, uncooked sausage for best flavor
• No broken or ruptured casings
• Bright red meat visible inside casing
• A fresh, mild sausage smell

Avoid sausage that looks dried out discolored or has an unpleasant odor. Also beware of any liquid in the packaging which indicates spoiled meat.

Prepping the Sausage for Smoking

Before lighting up the smoker, prep the sausage links:

• Carefully remove from packaging and rinse under cool water.
• Pat the links completely dry with paper towels.
• Apply seasoning, spice rubs or marinades if desired.
• For whole sausage rolls, slice into 4-6 inch links.
• Refrigerate for at least 1-2 hours before smoking.

Setting Up Your Smoker

On smoking day, prepare your smoker or grill for low and slow indirect cooking:

• Maintain temperature between 225-250°F.
• Use your favorite flavorful wood like hickory, apple, pecan or cherry.
• Add a drip pan filled with water, beer or juice for extra moisture.
• Insert a digital meat thermometer into the thickest sausage link.

Allow smoker to fully preheat before cooking.

Smoking Time for Blue and Gold Sausage

Once your smoker is ready, carefully place the seasoned sausage on the cooking grates. Smoke for approximately:

• 2-3 hours for raw sausage links
• 1-2 hours for pre-cooked sausage
• Brush with barbecue sauce last 30 minutes if desired

Use your thermometer to determine doneness, cooking until the internal temperature reaches 160°F.

Resting, Slicing and Serving

After smoking, let the sausage rest for 5-10 minutes before serving. This allows juices to settle for the best flavor.

Slice the sausage on an angle into bite-sized diagonal pieces. Serve warm right off the smoker or chilled.

Some tasty ways to enjoy smoked blue and gold sausage:

• On sandwiches with peppers and onions
• Chopped in pasta salad, pizza or omelets
• Added to soups, stews or beans
• As an appetizer with crackers, cheese and pickles
• On a sausage and vegetable sheet pan meal

Storage and Food Safety Tips

Store leftover smoked sausage:

• In a sealed container in the fridge for 3-5 days
• In the freezer for 2-3 months
• Reheated to 165°F before serving again

Discard sausage that is dried out, moldy or smells unpleasant. Always follow refrigeration guidelines to prevent bacteria growth.

Achieving the Best Smoked Blue and Gold Sausage

Here are some extra tips for smoking blue and gold sausage perfectly:

• Choose raw sausage for the most flavor development.
• Apply rubs, marinades or seasonings before smoking.
• Use indirect heat and maintain a steady temperature.
• Insert a thermometer to monitor doneness accurately.
• Allow sausage to rest 5-10 minutes before slicing into it.
• Serve warm right off the smoker for the best taste.
• Refrigerate or freeze leftovers promptly.

With minimal effort, you can enjoy incredible smoked sausage with an awesome snap when you bite into it. The smoldering wood smoke really amplifies the savory flavors of the meat beautifully.

Smoking your own sausage elevates it from an everyday food to a tasty treat. So fire up your smoker and invite the neighbors over to try out your newest barbecue creation.