For devotees of al fresco cooking, Traeger grills have become synonymous with smoky, wood-fired flavor. These versatile grills can handle everything from steaks and chops to pizza and veggies But for many Traeger fans, cooking up plump, juicy sausages may be one of the top attractions. The Traeger infuses sausage with incredible smokehouse taste you just can’t replicate indoors However, nailing the ideal cook time can require some finesse. Undercooked sausage is unsafe, while overdoing it yields dry, rubbery links. So how long should you cook Italian sausage on a Traeger grill? Read on for the perfect time and temp combo.
Factors Impacting Cook Time
Several key considerations impact how long it takes to fully cook Italian sausage on a Traeger
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Thickness – Thinner sausages cook faster than thick links.
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Quantity – The more sausages you cook, the longer they take.
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Grill Temp – Higher heat reduces cook time. Optimal is 225-275°F.
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Flip Frequency – Frequently turning helps cook evenly.
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Casing Type – Natural casings take longer than collagen.
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Grill Configuration – Direct/indirect heat impacts time.
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Additions – Onions, peppers lengthen total cook time.
Recommended Cook Times
Here are general Traeger cook time guidelines based on sausage thickness:
- Thin (1-1.5 inch diameter): 30-40 minutes
- Medium (1.5-2 inches): 45-60 minutes
- Thick (2+ inches): 60-90 minutes
Use a meat thermometer to confirm sausages reach 160°F internally. If unsure, go by temp not time.
Step-By-Step Traeger Tips
To nail Italian sausage on your Traeger every occasion, follow these foolproof steps:
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Use Direct Heat – Cook sausages directly over the fire for optimal char.
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Preheat Grill – Allow 15-20 minutes for grill to preheat before adding food.
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Flick Your Wrists – Frequently rotate and flip sausages for even cooking.
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Brown Well – Allow sausages to develop a deep, caramelized exterior.
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Check Temp – Test center of thickest link using a meat thermometer.
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Rest Before Serving – Let sausages rest 5 minutes to allow juices to redistribute.
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Snag the Good Stuff – Try Italian seasoned or spicy for extra zing.
Monitor thickness and make any needed adjustments to cook times for perfectly done links.
Indications Sausage is Ready
Relying solely on cook time can lead to under or overcooked sausage. Look for these signs your Italian sausage is ready to eat:
- Firm texture throughout when squeezed
- Well browned exterior with grill marks
- Interior temp of at least 160°F
- Juices run clear when pierced
The sausage will plump during cooking as fat renders. Resist the urge to cut in too early.
Common Cook Time Mistakes
It’s easy to miscalculate target cook times for Italian sausage links. Avoid these snafus:
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Not preheating – This can double cook time and lead to uneven cooking.
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Too low temp – Leads to greasy sausage that doesn’t brown properly.
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Overcrowding – Causes uneven, slow cooking. Don’t overload the grates.
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Inadequate flipping – Sausage needs regular rotation for even color.
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No temperature check – Visuals alone can be misleading. Use a meat thermometer.
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Overcharring – If blackening occurs, move to indirect heat.
With the right process, you can achieve grilled Italian sausage perfection every time.
Handy Traeger Tips and Variations
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Add smoked mozzarella wedges inside slit sausages for cheese lovers.
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Grill pre-cooked sausages just to heat through and add flavor.
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Use a foil packet or grill basket to contain loose ground sausage.
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Mix Italian sausage with veggies like onions, mushrooms or peppers.
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Make sausage sandwiches on crusty rolls with desired toppings.
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Incorporate grilled sausages into pastas, pizzas, soups and more.
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Try sweet or hot Italian sausage for flavor variations.
Mastering the ideal Traeger cook time and method allows you to enjoy juicy, smoky sausages anytime. Follow these guidelines and sausages will be a new grill specialty.
Frequently Asked Questions About Cooking Sausage on a Traeger
Grilling sausage on a Traeger wood pellet grill may seem straightforward, but many people have questions about the right techniques. Here are some commonly asked questions and answers:
Should I use direct or indirect heat for sausages?
For best results, use direct heat over the firepot to cook sausages. This allows for searing and flavor development. Avoid indirect setups which can increase cook times.
How frequently should I flip the sausages while grilling?
Plan to flip sausages every 2-3 minutes initially, then every 5 minutes once browned. Frequent flipping prevents sticking or scorching and cooks links evenly.
Why do my sausages sometimes split their casings?
This happens when you flip sausages too early before juices render and casings fully plump. Wait until sausages have browned significantly before flipping to prevent splitting.
Can I use smoked sausage or do they need to be raw?
You can absolutely grill pre-cooked smoked sausage to reheat and add flavor. Raw links are required if fully cooking sausage from start to finish on the grill.
What’s the best way to prevent sausage from drying out?
Use a grill temp of 225-250°F and avoid overcooking. Check temperature early and pull sausages at 160°F. Also let them rest 5 minutes before cutting to retain moisture.
Is it safe to eat sausages that are pink inside?
No, any pink indicates undercooking. Use a meat thermometer to be sure interior reaches 160°F minimum for safety. If still pink, return to grill until done.
How can I add more flavor to grilled sausage?
Try using flavored sausages like Italian style or cheese. You can also coat links in spices, herbs and marinades or stuff with cheese before grilling.
With the proper technique, temperature and cook time, you can achieve incredible wood-fired flavor with sausage on your Traeger grill.
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How to Make Smoked Sausage From Scratch
These are the basic steps for making sausage at home on your Traeger.
- In a large bowl, mix the ground meat and spices by hand.
- As needed, add ice water and mix to get the right consistency.
- Put the meat mixture into the casings using a sausage stuffer. Pay close attention not to overstuff and burst the casing as you follow the manufacturer’s instructions.
- Tie off the casings at the desired sausage length.
- Turn on the Traeger to 225 degrees Fahrenheit and put the sausages right on the grill grate.
- Smoke for one to two hours, or until the meat reaches 155 degrees on the inside.
- Let it cool down for a while, then cut it up and serve.
The interesting thing about sausage is that the basic steps don’t change, but you can make hundreds of different kinds of sausage by making different choices.
What Are Smoked Sausages Called?
Smoked sausage is a popular preparation in many cultures, and goes by different names. Often sausages are named for the region where they originated, or on their language of origin.
There are a lot of different names for smoked sausage, but these are the ones you’ll most likely see in stores and restaurants.
Andouille is a pork sausage traditional to Northern France. In the United States, it is associated with Louisiana Cajun food. Andouille is more coarsely ground than many other sausages.
Bratwurst is used as a blanket name for German-style sausage. The meat used (beef, veal, or pork) is finely-ground, giving bratwurst a smooth texture.
Many people in Latin America love chorizo, a spicy pork sausage that is usually made in Spain and Portugal. Chile peppers give chorizo its distinctive red color and spicy flavor.
The word “kielbasa” in Polish means “sausage.” It can be used for any Polish-style sausage, especially sausage that is sold in U-shaped links.