Grilled German Sausage with aSmoky Traeger Twist

• Difficulty2/5
• Prep time20 mins
• Cook time2 hrs
• Serves8 - 12
• HardwoodHickory

Grab the kids and use their helpful hands to form your own sausage links with this delicious homemade sausage recipe.

• 4 lbs ground pork (80% lean 20% fat)
• 1 lb ground veal or ground beef
• 2 tbsp Jacobsen Salt
• 1 tsp Instacure or Morton's Tenderquick curing salt

• 1 tbsp ground nutmeg
• 2 tsp ground mace
• 1 tsp ground ginger

• 1 cup cold milk
• 2 eggs
• 1 cup non-fat dry milk powder

• 4 lbs ground pork (80% lean 20% fat)
• 1 lb ground veal or ground beef
• 2 tbsp Jacobsen Salt
• 1 tsp Instacure or Morton's Tenderquick curing salt
• 1 tbsp ground nutmeg

• 2 tsp ground mace
• 1 tsp ground ginger
• 1 cup cold milk
• 2 eggs
• 1 cup non-fat dry milk powder

Combine salt, tenderquick, nutmeg, mace and ginger in a large pitcher or small bowl.

Add the milk and eggs and beat until well combined. Pour the egg mixture over the ground meat and mix gently.

Using your hands, mix in the milk powder until evenly distributed.

Form the meat into sausage links.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.

Smoke for approximately 2 hours or until the internal temperature reaches 175 degrees F.

Serve immediately or refrigerate until ready to serve. Enjoy!

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