z grill smoked sausage


  • 3 Pound ground pork

  • 1/2 Tablespoon ground mustard

  • 1 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 1 Teaspoon pink curing salt

  • 1 Tablespoon salt

  • 4 Teaspoon black pepper

  • 1/2 Cup ice water

  • Hog casings, soaked and rinsed in cold water




In a medium bowl, combine the meat and seasonings, mix well.


Add ice water to meat and mix with hands working quickly until everything is incorporated.


Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.


Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off. Repeat for each link.


When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Place links directly on the grill grate and cook for 1 to 2 hours or until the internal temperature registers 155℉. Let sausage rest a few minutes before slicing. Enjoy!

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