Breakfast sausage smoked on the Kamado Joe? No problem! Try this recipe on for size!
3 pounds ground pork (I used Boston Butt)
3 tablespoons finely chopped freh sage
1 tablespoon dried thyme
2 tablespoons brown sugar
4 teaspoons kosher salt
3 teaspoons crushed fennel seeds
1 teaspoon red pepper flakes
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
2 tablespoons pure maple syrup
Combine all the seasoning ingredients except the maple syrup and toss onto the ground pork. Add the maple syrup and work by hand to mix the seasonings into the meat completely.
You 'can' cook right away if you wish but I think it is better to let the meat sit for 3-4 hours before putting it on the smoker.
Preheat your Kamado Joe grill to 250°F and setup for indirect cooking. Divide the sausage into 3 one pound chubs and place on the grill. Cook to an internal temperature of 160°F and let rest for 10 minutes before slicing to serve.
If you do not want to smoke this sausage, you can slice it off and pan / griddle sear it instead. It's great both ways!
Enjoy!
