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Backyard Sausage Flight

Prep Time:5 Minutes
Cook Time:30 Minutes

Nutritional Information

A sampling of smoked sausage from Smoking Goose.


  • 1 1/2 pounds Smoking Goose Hot Italian sausage
  • 1 1/2 pounds Smoking Goose Duck, Pear, Port sausage
  • 1 1/2 pounds Smoking Goose Kitchen Sink sausage
  • 1 chunk plum wood
  • 1 chunk apple wood
  • 1 chunk mahogony wood


  • 1. Preheat EGG to 225 degrees F set up for smoking, using a plate setter with the feet up. Fill a disposable aluminum pan half way with water and set on top of the plate setter. Place your stainless steel grate on top of the disposable pan/plate setter. Since we are using three different woods, begin smoking with the lighter wood first (this would be your fruit woods).
  • 2. Smoke each type of sausage separately. Smoke the Duck, Pear and Port sausage with the apple wood. Smoke the Hot Italian sausage with the plum wood and smoke the Kitchen Sink sausage with the mahogony wood.
  • 3. Smoke each type of sausage until the internal temperature reaches 145 degrees F. Remove from the EGG and let rest.
  • 4. Switch your EGG to direct grill set up, using your cast iron grate. Preheat 375 - 400 degrees F. Direct grill each sausage 3-4 minutes per side, or until nicely charred all the way around. Remove the sausage from the EGG and let rest 5 minutes before slicing. Serve with your choice of accoutrements and sauces.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828