How to Smoke Blue and Gold Sausage: The Ultimate Guide

Blue and Gold sausage is a staple fundraising product in Oklahoma. These flavorful pork sausages are sold by student groups to raise money for important causes. As someone who loves bold flavor and smoky goodness I was eager to try smoking some Blue and Gold sausage myself. After scouring the internet and testing different methods I’ve put together this ultimate guide on how to smoke Blue and Gold sausage at home.

For those unfamiliar, Blue and Gold sausage has been made by the same family-owned company in Oklahoma since 1970. It’s gluten free and made from quality cuts of pork along with a unique blend of spices. You can’t buy Blue and Gold sausage in stores – it’s only available through student fundraising groups.

I love supporting local organizations so I always buy a few rolls when students come by selling. The unique seasoning makes Blue and Gold unlike any other sausage I’ve tried. It has the perfect blend of savory, smokey and slightly spicy flavors.

While Blue and Gold is delicious grilled or pan fried, I find smoking brings out even more juicy, smoky goodness from these sausages. The slow smoking process tenderizes the meat and allows the smoke to fully permeate.

If you’re lucky enough to get your hands on some Blue and Gold sausage, I highly recommend taking the time to smoke it. The end result is phenomenal!

Step 1: Prepare Your Smoker

Smoking Blue and Gold sausage starts with getting your smoker ready. I prefer using a charcoal smoker but you can also use a gas smoker or grill if needed.

Here are the basics for preparing your smoker:

• Set temperature to 225-250°F. Low and slow smoking is key. Too high and the sausages will dry out.

• Use indirect heat if possible. Place the sausages to the side of the coals instead of directly above.

• Add smoker wood for extra flavor. I like apple or hickory with pork sausage. Soak wood chips 30 minutes before smoking.

• Use a water pan. Place a disposable foil pan with water on the grill near the sausages. This adds moisture and helps regulate smoker temperature.

• Divide cooking area. If smoking multiple sausages, divide the cooking grates into hot and cool zones. Rotate throughout smoking.

Take your time prepping the smoker. A steady, even temperature is crucial for smoking sausages properly without drying them out.

Step 2: Prepare the Sausages

Once your smoker is ready to go, it’s time to prep the Blue and Gold sausages:

• Remove sausage from fridge and let sit 20-30 minutes until no longer cold. Smoking cold meat can lead to uneven cooking.

• Apply rub (optional). For extra flavor, coat the sausages lightly in a basic rib rub or seasoned salt before smoking.

• Prick sausages with a fork every 2 inches. This prevents bursting or exploding which can happen when casings expand.

• Divide into zones. Place sausages on the cool side of the grill first, divided from any other proteins.

I like smoking Blue and Gold in full rolls but you can also cut into individual links. Just be sure to prick and divide them for even smoking.

Step 3: Smoke the Sausages

Once your smoker is hot and sausages are ready, it’s time for the fun part – smoking!

• Maintain temperature. Keep the smoker temp as close to 225-250°F as possible.

• Rotate occasionally. Flip sausages and rotate for even exposure to heat. Move between hot and cool zones.

• Wood chips. Add more soaked wood chips once or twice during smoking for continuous flavor.

• Monitor doneness. Use a meat thermometer to monitor internal temp. Remove at 155-160°F.

• Total time. Expect approximately 3 hours for full sausage rolls, less for individual links.

Smoking is done when the internal temperature reaches 155-160°F. The sausages will continue cooking as they rest.

Step 4: Rest and Slice the Sausages

Fresh off the smoker, the sausages will be piping hot. Resist the urge to slice in