Smoked sausages are either cooked first and then smoked, or cooked as they are smoked. Both cooking methods yield sausages that are similarly flavored with the deep, rich and earthy flavor that comes from smoking. Examples of cooked sausage include andouille, bauerwurst and kielbasa. Because smoked sausages are already cooked, they can usually be eaten cold unless otherwise directed on their packaging. However, smoked sausages can be cooked in a variety of recipes, adding their rich, smoky flavor to whatever dish they're used in. For example, andouille sausage is often added to gumbo recipes and bauerwurst is often steamed and served in buns.


Bring the water in a steaming pot to a simmer.

Place the sausages in a steamer basket.

Steam the sausages until they are warmed through, about 15 minutes. They will be slightly plumper when ready.


Set an oven rack at the top of your broiler about 4 inches below the heating element. Preheat the broiler.

Place your sausages on a broiling pan, and slide the pan onto the top oven rack under the broiler.

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Cook the sausages until just heated through. This will take about 8 to 12 minutes. Flip the sausages halfway through the cooking time. Because the sausages are already cooked through when you buy them, your main concern is just to heat them. You can remove them from the broiler when their skin is blistered


Prepare your gas or charcoal grill as usual.

Place the sausages directly on the grill, but don't put the sausages directly over the fire to avoid flare-ups.

Grill the sausages for 8 to 12 minutes, turning them occasionally. The objective is to just heat them through, since smoked sausages are already thoroughly cooked. They are done when all of the skin is blistered and there are charred bits on the skin. These bits will give the sausages some additional flavor.


Set an oven rack in the center of your oven and preheat your oven to 350 degrees F.

Spray a baking sheet lightly with nonstick spray and place your sausages on the sheet. Slide the sheet into the oven.

Bake the sausages for about 25 minutes. They will be slightly darker and their skin somewhat puckered or wrinkled when ready.


Slice the sausages into bite-sized rounds about half an inch thick.

Preheat a heavy frying pan and 2 tbsp. oil over medium heat. You'll know it's preheated to the correct temperature when you dip the end of a sausage round into the oil and it starts sizzling right away.

Add the sausage rounds to the hot oil carefully.

Fry them on one side for about 5 minutes before stirring them with a spatula or flipping the rounds with tongs. Fry the round for an additional 3 to 5 minutes, until slightly darkened and plump.


  • Serve your smoked sausages in buns with condiments such as grainy mustard and sautéed onions, or on a plate with boiled potatoes or dumplings. The fried, sliced sausage does well as a substitute for breakfast links, served with eggs and toast.