Texas Sausage Plate
Coarse-ground beef and pork sausage links smoke low and slow until the natural casing snaps with a satisfying crack and the inside stays juicy and peppery. Served classic Texas-style on butcher paper with white bread, pickles, onions, and a bright vinegar-forward barbecue sauce.
By YumYum Editorial · BBQ & Grilling
Prep: 10 min · Cook: 2 min · Total: 12 min · Serves 4
Ingredients
- 2 lbs coarse-ground smoked sausage links (beef and pork blend, natural casing)
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp brown sugar
- 4 slices plain white bread
- 1 cup dill pickle chips
- 1 white onion, thinly sliced
- 1/2 cup pickled jalapeños
Instructions
- If the sausage is uncooked, bring it to room temperature for 20 minutes before smoking for more even cooking.
- Preheat a smoker to 225-250°F using post oak or hickory wood.
- Place the sausage links directly on the grates, leaving space between each for smoke to circulate evenly.
- Smoke for 1.5-2 hours, turning once halfway through, until the internal temperature reaches 160°F and the casing is taut and glossy.
- While the sausage smokes, whisk together ketchup, apple cider vinegar, Worcestershire sauce, hot sauce, and brown sugar in a small saucepan; warm gently over low heat for 5 minutes.
- Remove sausage from the smoker and let rest 5 minutes before slicing on a slight bias.
- Lay out slices of plain white bread on butcher paper as the traditional base.
- Arrange the sliced sausage over the bread, and serve with pickle chips, sliced onion, pickled jalapeños, and the warm barbecue sauce on the side.