Smoked buffalo chicken sausages are enhanced with a slow smoke using apple or pecan wood, resulting in a juicy inside and a perfect snap. A final touch of clean heat brings out big flavors in these savory sausages.
1. Start with raw buffalo chicken sausages, ensuring they are cold and dry.
2. Smoke the sausages at 160°F for 3 hours using apple or pecan wood, rotating every hour to layer the smoke flavor.
3. Increase the temperature to 300°F and cook for 30 minutes until the sausages reach an internal temperature of 160°F.
4. If not serving all sausages immediately, place the rest into an ice bath for 5–7 minutes to stop carryover cooking and preserve the snap.
5. Reheat the sausages low and slow or pan-sear when ready to serve.
