Smoked Breakfast Sausage with Maple-Bourbon Glaze

Written By Bryan Willmert

A crowd-pleasing brunch centerpiece that combines smoky, savory sausage with a sweet and tangy glaze. Perfect for feeding a large family gathering.

Ingredients

For the Sausage:

  • 3-4 lbs breakfast sausage links (or kielbasa for a heartier option)

  • 2 tbsp olive oil

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

For the Maple-Bourbon Glaze:

  • ¾ cup pure maple syrup

  • ¼ cup bourbon (or apple juice for non-alcoholic)

  • 2 tbsp Dijon mustard

  • 2 tbsp apple cider vinegar

  • 1 tbsp butter

  • ½ tsp cayenne pepper (optional, for heat)

  • Pinch of salt

Instructions

Prepare the Smoker:

  1. Preheat your smoker to 225-250°F using your preferred wood (apple, cherry, or hickory work beautifully for breakfast meats).

Prepare the Sausage:

  1. Pat the sausage links dry with paper towels.

  2. In a small bowl, mix together the olive oil, black pepper, garlic powder, and smoked paprika.

  3. Brush or rub this mixture over all the sausages to coat evenly.

Make the Glaze:

  1. In a small saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, apple cider vinegar, butter, cayenne (if using), and salt.

  2. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.

Smoke the Sausage:

  1. Place sausages directly on the smoker grates, leaving space between each link for smoke circulation.

  2. Smoke for 1.5-2 hours, or until the internal temperature reaches 160°F.

  3. During the last 30 minutes, brush the glaze over the sausages every 10 minutes, building up a nice sticky coating.

Finish and Serve:

  1. Remove from smoker and let rest for 5 minutes.

  2. Brush with any remaining glaze and serve warm.

Serving Suggestions

Serve alongside:

  • Scrambled eggs or a breakfast casserole

  • Fresh fruit salad

  • Hash browns or breakfast potatoes

  • Buttermilk biscuits

  • Fresh orange juice or mimosas

Tips

  • Make Ahead: You can smoke these the day before and reheat gently in a low oven (250°F) for 15-20 minutes.

  • Scaling Up: This recipe easily doubles or triples for larger crowds.

  • Leftover Ideas: Slice and add to breakfast burritos, hash, or eggs Benedict.

Serves: 8-12 people
Prep Time: 15 minutes
Smoke Time: 1.5-2 hours
Total Time: ~2.5 hours

Bryan Willmert
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