​7 Best Smoked Sausage Recipes

Our Top Picked Smoked Sausage Recipes
Most Popular Smoked Mackerel Recipes

Keeping on hand smoked sausage means that you will always have something delicious to turn into dinner. You can combine it with almost everything such as stew, soup, pasta, rice, beans, and casseroles. And it makes an excellent meal shortcut because it is already prepared.

​All you have to do is add whatever’s in your pantry or fridge and your dinner is ready. If you own a quality electric smoker smoked ​​meat will taste fantastic ​by itself​​​, but it is even better when you pitch in a few more ingredients. These mixed flavors will have you coming back for more.

Preparation:
Before you smoke it, first you need to brine the mackerel. The next step is to smoke it so that it is adequately cooked. Use a high-quality electric smoker for the best results.
Mackerel is an oil-rich, luxurious fish that is perfect for smoking. They are convenient and quick, satisfying and flavorful, and really good for you. Don’t bypass this smoked fish, next time you are looking for a quick evening meal.
It is one of our favorite oily fish, and it contains high amounts docosahexaenoic acid (DHA), especially eicosapentaenoic acid (EPA) and omega-3 fatty acids. Another great thing about mackerel is that it is also a good source of various minerals and vitamins, and protein.
When it is smoked as salmon, it is as delicious. Mackerel is a super nutritious, easy to fillet and easy to catch and it gives a fish-eating experience that few others can match. You will be amazed at the meals we have prepared for you. Choose one smoked mackerel recipe and enjoy!
If you want to know more all you have to do is read on.
Preparation:
Before you smoke it, first you need to brine the mackerel. The next step is to smoke it so that it is adequately cooked. Use a high-quality electric smoker for the best results.

​So, if you want to throw a party in your mouth, read our favorite smoked sausage recipes that add cheese, veggies, spices, and pasta. You will love the results.

Without further ado, let’s dive in!

​1. Potatoes and Smoked Sausage

Puy Lentil Salad, Parsnip, and Smoked Mackerel
Potatoes and Sausage Recipe

You must agree that nothing goes better with sausage than potatoes. This dish is very easy to prepare, and it doesn’t take much time.

The Ingredients


  • ​Sliced smoked sausages, 14 oz.
  • Cleaned and sliced russet potatoes, 2 lb.
  • ½ sliced or diced a medium onion
  • 1 tbsp. bacon fat or olive oil
  • 1 ½ tsp. sage
  • 1 minced clove garlic
  • Hot sauce or dash cayenne, optional
Four smoked, flaked mackerel fillets
Parsnips, peel and cut into cubes, 500 g
One tablespoon olive oil
One teaspoon honey, clear
Two lemons, one cut into wedges, one juiced
Bag watercress, 100 g
Two teaspoons creamed horseradish
Puy lentils, 500 g

​Directions:


  1. ​Heat olive oil in a large skillet over medium heat. Place the sliced potatoes in it. If you want them to be crispier, lay the vegetables flat and cook on each side for about ten minutes. If you want, you can also use two skillets for faster results. Or you could just place them in the pan and cook them until they brown. Stir occasionally.
  2. For the last five minutes of cooking, add hot sauce, sage, garlic, onion, and sausage. After you have done that, reduce heat and cook until the onions are soft and the meat is heated. Make sure that the ratio is 40/60 with sausage and potatoes.
1. After you have finished smoking the mackerel, heat the oven to 392 degrees F. Pour the half of olive oil and toss some seasoning and parsnips. Roast this mixture for about twenty minutes and then use the honey to drizzle it. Roast it until the parsnips are tender, sticky and golden, for about ten minutes.
2. Meanwhile, combine the remaining oil, the horseradish and the lemon juice to make a dressing. Place the lentils, watercress, and the parsnips into it. Divide it between four plates. Serve with the lemon wedges and top with the smoked fish.

​2. Pasta and Cheesy Sausage

Mackerel Rice Bowl Japanese-Style
Cheesy Pasta and Sausage

It may sound complicated, but it is anything but that. Choose the right sausage, chicken broth, dairy and seasoning to make an amazing family meal. You can also mix it up with some add-ins and spices.

The Ingredients


  • ​Sausage, 1 lb.
  • 1 tablespoon olive oil
  • Diced onion, ½ cup
  • 1 tablespoon garlic, minced
  • Chicken Broth, 2 cups
  • Diced tomatoes, 1 can or 14 oz.
  • Mils, ½ cup
  • Dry pasta, 8 oz.
  • ½ tsp. pepper and salt, each
  • Shredded Cheddar – Jack cheese, 2 cup
  • Red Pepper Flakes, ¼ teaspoon
  • Chopped scallions, 1/3 cup for garnish
Four smoked mackerel fillets, without skin
Sushi rice, 300 g
Teriyaki sauce, 150 g
Frozen soya beans, 200 g
One crushed garlic clove, large
One lemon, zest, and juice
Four shredded and halved lengthways spring onions
Optional – wasabi paste

​Directions:


  1. In a large pan, place olive oil and heat over medium temp. Add sausage and onion, and cook for five minutes. After that add all seasonings and garlic and continue to cook for another two minutes.
  2. Add pasta, milk, tomatoes and chicken broth and bring to boil. The next step is to low the heat and cover the mixture for about fifteen minutes. When it is done, still in cheese. The meal is now ready to be served and garnished.
1. Following the pack, instructions cook the rice and for the last three minutes add the soya beans. Combine lemon juice and zest, garlic and teriyaki sauce. Over a medium temperature heat a non-stick frying pan. Over the mackerel brush some mixture of the teriyaki sauce and sear the fillets, so that the skin-side go down. Do that for about one or two minutes and then turn it over.
2. The next step is to place the mixture of teriyaki sauce in the pan and let it begin boil. Cook for another one or two minutes. The sauce will thicken, and the mackerel will warm through.
3. Put the rice into bowls and place each fillet on the top of it. Sprinkle over the spring onions and spoon over the sauce. If you like, you can serve it with a wasabi paste’s blob.

​3. Cheesy Rice and Smoked Sausage

Hedgehog Garlic Bread and Smoked Mackerel Chowder
Rice with Smoked Sausage and Cheddar Cheese

If you are one of those busy families, then this recipe is the perfect option for you. It is very easy to prepare and super delicious!

The Ingredients


  • ​1 tablespoon butter
  • 1 tablespoon olive oil    
  • Sliced smoked sausage, 1 lb. ¼ inch thick
  • 1 chopped small onion
  • 1 chopped and seeded small red bell pepper
  • Broccoli florets, 2 cups
  • Cooked rice, 1 ½ cups
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 teaspoon onion salt
  • Shredded, extra-sharp cheddar cheese, 1 cup
Flaked peppered smoked mackerel, 200 g pack
Four crushed garlic cloves
One large knob for the chowder and softened butter, 50 g
One small round loaf of bread
One teaspoon vegetable oil
Four finely chopped celery sticks and few leaves for serving
One finely chopped onion
Three tablespoon flours
Whole milk, 600 ml
Two potatoes, large – cut it into cubes
Frozen sweetcorn, 200 g

​Directions:


  1. ​Take a large skillet and heat it over medium-high temperature. Add olive oil and butter till it combines well and sizzles.
  2. Place the onion and smoked meat in it. When you have done that, cook this mixture for about five minutes until sausage begins to brown and onion is tender.
  3. Add broccoli and the red bell pepper. Cover the mixture, low the heat and continue cooking for another five minutes.
  4. The next step is to add the onion salt, garlic powder and cooked rice. When you combine the mixture well, cover it and leave it to cook until rice is hot enough.
  5. Before you remove it from the heat, add shredded cheese and stir until it is melted.
1. Heat the oven to 428 degrees F. Mash the butter with the garlic. Slice the bread in the hedgehog pattern, just be careful not to cut it through. Use the garlic butter to stuff the crevices and place them in the foul. Leaving the top open, wrap it loosely and while you make the chowder, bake for about twenty minutes.
2. Pour the oil into the saucepan and heat a knob of butter in it. Pu in the onion and celery, cook until soft, for about five minutes. After that add the flour and stir well to make a paste. Use the milk and slowly pour it in. Cook the mixture until consistency of double cream and smooth. Half the mackerel and add potatoes and simmer for fifteen minutes.
3. Add the flaked mackerel to the chowder with sweetcorn. Now you should simmer it for about one or two minutes. If it is too thick, you can splash a little water into it. Divide into few bowls, sprinkle the celery leaves over it and use bread for dunking to serve.

4. Veggies and Smoked Sausage

Smoked Sausage with Veggies

This is an excellent breakfast for you and your family! It is an excellent meal with lots of vegetables and olive oil that your kids will love!

The Ingredients


  • ​Sliced smoked sausage, 14 ounces
  • 1 diced green bell pepper
  • ½ diced orange, red or yellow bell pepper
  • 1 diced onion
  • 2 large or 3 small peeled and diced potatoes
  • Pepper and salt
  • Olive oil
Smoked peppered mackerel fillets, 250 g pack
Couscous, 100 g
Greek yogurt with 2 percent fat, 150 g pot
One teaspoon horseradish sauce
½ deseeded cucumber, cut into small cubes
Roughly chopped dill, 20 g pack
Roughly chopped mint, 20 g pack
Finely chopped small red onion
One lemon juice
One tablespoon olive oil
Cooked beetroot, 250 g pack – cut into small cubes

​Directions:


  1. ​Heat 2 tablespoons of olive oil in a heavy-bottomed skillet, over medium-high heat. Place potatoes into it and season with pepper and salt. Cook well and fry until potatoes brown. That should take about eight to ten minutes. Don’t forget to stir occasionally.
  2. Use another skillet, where you will place the sausage and 1 tablespoon olive oil. Heat this over medium-high heat for around five minutes. When you have done this step, remove the meat from the pan and set aside. Add onions and peppers into the pan and season with pepper and salt. Cook until softened for about five minutes. Stir occasionally.
  3. Add smoked sausage and cooked potatoes to the skillet with peppers and onions and combine everything. Serve this delicious mixture while it is hot!
1. In a large bowl place, the couscous and pour the boiling water 150 ml over it. Cover it with a cling film and let it rest for ten minutes.
2. Use the horseradish and mix it with the seasoning and yogurt. Uncover the couscous when it absorbs all the liquid. Spread it around the sides and up of the bowl. This way it will be easier and faster to cool.
3. Add the oil, lemon juice, onion, herbs, and cucumber when the couscous is cold and after you include the beets stir it well. Flake a mackerel, discard the skin and place it alongside each plate where you will put the couscous. Serve it as you wish with the horseradish yogurt.

5. Cajun Twist and Smoked Sausage

Cajun Twist and Smoked Sausage Recipe

This is one of our favorite recipes. You will not have any difficulties to prepare this meal because it is simple to make it.

The Ingredients


  • ​​Turkey smoked sausage, 1 package or 14 ounces, cunt into ¼ inch slices
  • Pasta, 8 ounces
  • Heavy cream, 2 cups
  • Cajun seasoning, 1 tablespoon
  • Grated Parmesan cheese, ½ cup
Smoked peppered mackerel fillets, 250 g pack
Couscous, 100 g
Greek yogurt with 2 percent fat, 150 g pot
One teaspoon horseradish sauce
½ deseeded cucumber, cut into small cubes
Roughly chopped dill, 20 g pack
Roughly chopped mint, 20 g pack
Finely chopped small red onion
One lemon juice
One tablespoon olive oil
Cooked beetroot, 250 g pack – cut into small cubes

​Directions:


  1. ​​Read directions on the pasta’s package and prepare it according to instructions. After you have drained it, set it aside.
  2. In a large skillet sauté sausage, over medium-high heat for about five minutes. Turn it few times while cooking.
  3. Add Cajun seasoning and cream to the skillet and bring to boil. Lower the temperature and continue simmering until mixture starts to thicken or for three to four minutes.
  4. When it is done, remove it from the heat and place the Parmesan cheese in it. Stir it well. Use the pasta that you set aside and add it to the sauce. Toss and serve while it is hot.
1. In a large bowl place, the couscous and pour the boiling water 150 ml over it. Cover it with a cling film and let it rest for ten minutes.
2. Use the horseradish and mix it with the seasoning and yogurt. Uncover the couscous when it absorbs all the liquid. Spread it around the sides and up of the bowl. This way it will be easier and faster to cool.
3. Add the oil, lemon juice, onion, herbs, and cucumber when the couscous is cold and after you include the beets stir it well. Flake a mackerel, discard the skin and place it alongside each plate where you will put the couscous. Serve it as you wish with the horseradish yogurt.

6. Cajun Casserole and Smoked Sausage

Cajun Casserole with Smoked Sausage

This meal is an easy take on a skillet version, and you can add different seasonings each time you want to prepare it. Jamaican Lime, ranchy bacon cheddar or rustic Italian? You can make whatever you want with different seasonings, and you will have a new meal!

The Ingredients


  • ​Dry pasta, 16 ounces
  • 3 tbsp. butter
  • 2 or 3 minced cloves garlic
  • Chicken broth, 1 cup
  • 3 tbsp. flour
  • Half and half, 2 cups
  • ¼ tsp. Pepper
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • Parmesan cheese, grated, ½ cup
  • ¼ tsp. red pepper flakes
  • Divided mozzarella cheese, 2 cups
  • Chopped fresh parsley, 1 or 2 tbsp.
  • Smoked sausage, fully cooked, 12 oz.

​Directions:


  1. ​​​Read directions on the pasta’s package and cook it according to instructions until al dente. Drain after you have done the first step.
  2. In the meantime, in a large skillet, melt butter over medium heat. Place the garlic into it and cook for about one to two minutes or until fragrant. Use the flour to stir the garlic in.
  3. Mix with chicken broth until you get a smooth mixture, then use half and half and stir it in. Add red pepper flakes, cayenne, pepper, and sal,t and simmer for about five minutes or until sauce is thickened.
  4. Put 1 cup of mozzarella and the Parmesan cheese and mix them well until smooth and melted. Add to the mixture chopped parsley, cooked pasta, and sliced sausage. Season with pepper and salt if needed.
  5. Pour this mixture into a baking dish that is slightly greased. Use the rest of mozzarella cheese and place over the dish. Broil until cheese is golden and bubbly or for about two to three minutes.
1. In a large bowl place, the couscous and pour the boiling water 150 ml over it. Cover it with a cling film and let it rest for ten minutes.
2. Use the horseradish and mix it with the seasoning and yogurt. Uncover the couscous when it absorbs all the liquid. Spread it around the sides and up of the bowl. This way it will be easier and faster to cool.
3. Add the oil, lemon juice, onion, herbs, and cucumber when the couscous is cold and after you include the beets stir it well. Flake a mackerel, discard the skin and place it alongside each plate where you will put the couscous. Serve it as you wish with the horseradish yogurt.
Smoked peppered mackerel fillets, 250 g pack
Couscous, 100 g
Greek yogurt with 2 percent fat, 150 g pot
One teaspoon horseradish sauce
½ deseeded cucumber, cut into small cubes
Roughly chopped dill, 20 g pack
Roughly chopped mint, 20 g pack
Finely chopped small red onion
One lemon juice
One tablespoon olive oil
Cooked beetroot, 250 g pack – cut into small cubes

​7. Beans and Smoked Sausage

Smoked Sausage with Beans

​Combining the beans and smoked meat will give you one of the best meals ever. You can top this mixture with crushed crackers, cornbread or cheddar. Whatever you prefer, because this meal goes with almost anything.

The Ingredients


  • ​​Chopped bacon, 2 slices into ½ inch pieces
  • 1 chopped sweet onion
  • 2 finely chopped garlic cloves
  • Sliced smoked sausage, ½ pound
  • Beans and pork, 3 cans
  • Ketchup, ½ cup
  • Light brown sugar, 1/3 cup
  • Molasses, ¼ cup
  • 2 tbsp. yellow mustard
  • 2 tbsp. apple cider vinegar
  • ¼ to ½ tsp. hot sauce
Smoked peppered mackerel fillets, 250 g pack
Couscous, 100 g
Greek yogurt with 2 percent fat, 150 g pot
One teaspoon horseradish sauce
½ deseeded cucumber, cut into small cubes
Roughly chopped dill, 20 g pack
Roughly chopped mint, 20 g pack
Finely chopped small red onion
One lemon juice
One tablespoon olive oil
Cooked beetroot, 250 g pack – cut into small cubes

​Directions:


  1. ​The first thing you need to do is to turn the oven on and preheat it to 350 degrees F. Cook bacon in an oven until crispy. With a slotted spoon remove the meat and put it on a paper plate. To the bacon drippings, add onions and cook until soft.
  2. Place the smoked meat and garlic into it and cook until the meat brown. Combine the other ingredients and bring to simmer. In the oven, place the uncovered Dutch oven and bake until thick or for about 50 to 55 minutes.
1. In a large bowl place, the couscous and pour the boiling water 150 ml over it. Cover it with a cling film and let it rest for ten minutes.
2. Use the horseradish and mix it with the seasoning and yogurt. Uncover the couscous when it absorbs all the liquid. Spread it around the sides and up of the bowl. This way it will be easier and faster to cool.
3. Add the oil, lemon juice, onion, herbs, and cucumber when the couscous is cold and after you include the beets stir it well. Flake a mackerel, discard the skin and place it alongside each plate where you will put the couscous. Serve it as you wish with the horseradish yogurt.

The Conclusion


​Choose your favorite recipe and prepare some delicious meals for your family. We picked some of the best dishes that you will surely adore. Don’t wait any longer, use your smoked sausage and make something tasty! Bon appetite!

Mackerel is an oily fish that will not dry out as much as leaner white one, so it is perfect choice for smoking. With a good quality electric smoker, you can make an excellent smoked fish and use it for any of these delicious recipes. If you want to amaze your family and friends with some fantastic meals, then you are at the right place!
Read our recipes and cook like a chef! Bon appetite!
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