Italian Smoked Sausage Ring

Do you remember when you were a child and those sausages on the grill carried their fragrance through the air? It was pure magic. This Italian smoked sausage ring is a grown-up version of that nostalgic comfort food. It’s smoky, savory, and very satisfying. Perfect if you want something for that cozy night in or a fun get-together with friends.

What is Italian Smoked Sausage Ring?

Smoked ring sausage not only looks very interesting-shaped but also resembles small pieces of food art. This sausage is smoked really well and has an incredibly strong, delicious flavor people love. Ring shape? It looks great and old-fashioned on a plate and cooks evenly, so each following bite has the same taste as the previous one.

What I find so appealing about a smoked ring sausage is just how practical it is. You can serve it whole in very attractive presentation, cut it into pieces to make a hearty pasta dish, or add it to a pan with a few choice vegetables for a quick and tasty dinner. It really doesn’t matter how you use them, but the smoky, rich flavor always comes forward.

And here’s the deal—it’s no regular sausage. Smoking ring sausage is made with tremendous care. It’s usually pork, mixed with the perfect mix of herbs and spices and then smoked to keep all that great taste. Often, you can buy it from a local butcher or a specialty shop. Seriously, if you haven’t tried it yet, do yourself a favor and get one. Game-changer!

Ingredients and Substitutions

Let’s break down what you will need for this dish. And, don’t worry, I’ll also give you easy swaps in case if you don’t have any ingredients at hand!

Smoked Ring Sausage: This is the hero of the dish, and honestly, the best part. I highly recommend making your own smoked ring sausage (recipe below!), but if you’re looking to save time, you can also buy a good-quality smoked ring sausage from your butcher or local store. Just be sure it has minimal additives for the purest smoky flavor. It’s the heart and soul of this meal, so choose wisely!

Bell Peppers: I love using a mix of red and green bell peppers. The red ones bring a nice sweetness, while the green ones add a little earthy bite. Plus, they add beautiful color to your dish, making it not only delicious but also a treat for the eyes!

Onion: Grab a large, juicy onion for this one. When it caramelizes, it creates a natural sweetness that balances out the smoky richness of the sausage. You won’t regret this combo!

Balsamic Vinegar: This is your secret weapon. The balsamic vinegar gives the dish a tangy depth that ties everything together and adds a little gourmet touch. Trust me—it makes all the difference.

Honey: Just a touch of honey balances the tanginess of the balsamic with a soft, subtle sweetness. It’s the secret ingredient you didn’t know you needed!

Can’t find a ring sausage? No problem! Kielbasa or any smoked sausage will work just as well. The flavor may change a bit, but it’ll still be delicious!

Don’t have red or green peppers? No problem! You can swap them out for yellow or orange peppers for a milder, slightly sweeter flavor. If you’re feeling a bit different today, zucchini is a fun substitute too!

If you’re out of honey, don’t stress out! Maple syrup or brown sugar will do the trick. They’ll add that same hint of sweetness to balance the dish.

Step-by-Step Directions

Here comes the main part, the actual process of creating this favorite Italian sausage recipe. I will divide it into two halves for better understanding.

Part 1: Making Your Homemade Smoked Ring Sausage

Making sausage from scratch is a deeply satisfying process, and while it might take a bit of time, trust me—it’s totally worth it. There’s nothing quite like the flavor and pride that come with creating your own Italian smoked sausage.

Step 1: Gather Your Ingredients and Equipment

Before you get your hands dirty, let’s gather everything you’ll need. This will set you up for success and keep things moving smoothly.

Pork Shoulder: The base of your sausage. Pork shoulder has just the right amount of fat for flavor and moisture.

Pork Fat: If you don’t have enough fat on the shoulder, you’ll need to add extra. Aim for a 70/30 meat-to-fat ratio for a perfect sausage texture.

Seasonings: Salt, black pepper, garlic powder, paprika, fennel seeds, and a little red pepper flakes (if you like a kick). These spices give the sausage its signature Italian flavor.

Casing: Natural hog casings work best for this. You can buy them at butcher shops or online.

Pro Tip: Make sure you have everything ready before you start. Trust me, you don’t want to be running around halfway through the process. It just kills the flow!

Step 2: Prep Your Pork

Now, let’s break down the meat! Take your pork shoulder and fat and cut it into small chunks that will fit easily into your grinder. This part can be a little messy, but that’s where the fun begins for you so hold on!

The fat content is essential. If you’re using pork shoulder that’s leaner than you like, add some extra fat to the mix.

Make sure the pork is cold (but not frozen) for smoother grinding. This will make the whole process much easier!

Step 3: Season the Meat

Once your pork is cut into chunks, it’s time to season it. This is where the magic happens, so don’t be shy with the spices.

In a large bowl, mix the meat and fat chunks with salt, pepper, garlic powder, fennel seeds, paprika, and red pepper flakes. Mix thoroughly with your hands, ensuring every bit of pork gets coated.

Here’s a little secret, you can take a small pinch of the mixture and fry it in a pan to taste-test the seasoning. If it feels a bit bland, add more seasoning until it’s perfect for your taste buds!

Pro Tip: Seasoning is everything when it comes to sausage, so feel free to adjust to your preference. If you like a little heat, add more red pepper flakes!

Step 4: Grind the Meat

This is where you’re really starting to make sausage! With your meat grinder ready, feed the seasoned pork and fat through the grinder’s widest plate.

Grinding the meat and fat twice (once through the coarse plate, then through the fine plate) helps break down the pork and ensures a smoother texture. This step is crucial for that perfect sausage consistency.

Pro Tip: If you don’t have a meat grinder, you can ask your butcher to grind it for you, or use pre-ground pork from the store. But, trust me, grinding it yourself adds a whole new level of flavor and pride!

Step 5: Stuff the Sausage

Time to bring everything together and stuff your sausage mixture into the casings! This step can be a little tricky if you’ve never done it before, but it’s easier than it looks.

Rinse the casings well under cold water to remove any salt. Keep them in a bowl of warm water to keep them moist.

Stuff your sausage stuffer with the ground meat mixture. Attach one end of the casing to the stuffer nozzle and gently feed the casing onto the tube.

Slowly push the meat mixture into the casing, making sure to pack it tightly but not too tight. You want the sausages to have a nice, firm texture without air pockets.

Once you’ve stuffed the sausage, twist it into 12- to 14-inch links and tie the ends with string or kitchen twine.

Pro Tip: Don’t rush this part! Take your time to make sure each sausage link is packed evenly and has no air pockets, as this will affect the final texture.

Step 6: Tie the Ring

Now for the fun part—creating the iconic smoked sausage ring! Take your sausage links and carefully coil them into a circle. Then twist the end of the link into the base to seal it.

I also had concerns about the shape when I first made it. But here’s the thing, the ring shape allows the sausage to cook evenly, and it looks super rustic and impressive on the plate.

Pro Tip: This is your moment to get creative. You can make the sausage as big or small as you like. I personally prefer a larger ring that can be sliced into generous rounds!

Step 7: Smoke the Sausage

Now that your sausage is all tied up in its beautiful ring shape, it’s time to smoke it. This is where all those rich, smoky flavors come to life.

Preheat your smoker to 200°F (93°C). Use your favorite wood chips—hickory, applewood, or mesquite all work well.

Hang the sausage ring or place it directly on the smoker rack, ensuring it’s not touching anything.

Let the sausage smoke for about 3 to 4 hours, until it reaches an internal temperature of 160°F (71°C). This ensures the sausage is fully cooked and infused with smoky flavor.

Pro Tip: Patience is key here. The smoking process is slow, but the results are so worth it. If you’re using a charcoal grill, set it up for indirect heat and place the sausage away from the direct flame.

Step 8: Rest and Store the Sausage

Once your sausage is perfectly smoked, let it cool for at least 30 minutes. This allows the flavors to settle and the sausage to firm up.

If you’re not using the sausage immediately, wrap it tightly in parchment paper or plastic wrap and store it in the fridge for up to a week. You can also freeze it for later use.

Pro Tip: I always make a batch to keep in the freezer because homemade sausage is too good to only make once!

This was a bit of work, I know right! But now you’ve got a homemade sausage that’s bursting with flavor and perfect for any dish. You can stop here if you’re just making the sausage, or we can move on to part 2—cooking your sausage to make a mouthwatering meal.

Part 2: Cooking the Smoked Ring Sausage Dish

It’s time to cook up the homemade smoked sausage ring and turn it into a dish that will wow everyone at the table.

Step 1: Sauté the Vegetables

Start by heating up a large skillet or frying pan over medium heat. You want it nice and hot, but not too high.

Add your chopped onion to the pan first. Let it cook, stirring occasionally, until it softens and starts to turn golden brown. This usually takes about 5 minutes.

Once the onions are caramelized, add the bell peppers and chopped eggplant to the pan. Stir everything together, letting the eggplant cook until it begins to soften. This should take about 5 minutes. The eggplant will absorb some of the savory juices from the onions and peppers, adding depth to the dish.

Add the chopped potatoes to the skillet at this point. If you’re using small potatoes, they’ll cook up quickly, but if they’re larger, consider parboiling them first to make sure they cook through. Stir everything to combine.

The potatoes should soften and start to develop a light golden color as they cook. This will take another 5–7 minutes, depending on the size of your potato pieces.

Step 2: Add the Sauces and Honey

After your veggies are tender and fragrant, pour in the balsamic vinegar. This will add a tangy depth of flavor that will help balance the richness of the sausage. Stir it around to deglaze the pan, scraping up any browned bits that may have formed from the onions and peppers.

Now, add just a small drizzle of honey. The honey will perfectly balance out the acidity of the vinegar, giving the dish that beautiful, subtle sweetness. Stir everything together so the honey melts into the vinegar and coats the vegetables evenly.

Step 3: Integrate the Smoked Sausage

Now that your sausage is ready from Part 1, slice it into thick rounds or chunks (however you prefer). Add the sausage slices to the skillet with the veggies and sauce.

Gently toss the sausage with the veggies, making sure each piece gets coated in that delicious balsamic-honey sauce. You want the sausage to absorb some of the flavors from the sauce while also warming through, since it’s already fully cooked.

Let everything cook together on medium heat for 3–4 minutes. This is just enough time for the sausage to soak up the sauce and for the flavors to meld together.

Step 4: Serve and Enjoy

Once everything is perfectly combined and heated through, take it off the heat.

You can serve this dish as is or over a bed of rice or mashed potatoes for a more hearty meal. The smoky sausage, sweet bell peppers, and tangy sauce will create a delightful bite in every spoonful.

Now, sit back and enjoy your homemade smoked sausage ring with vegetables. The smoky, sweet, and tangy flavors will leave your taste buds singing!

How to Serve Smoked Ring Sausage

Once your smoked ring sausage dish is ready, it’s time to think about how to serve it. There are so many delicious ways to enjoy it!

One option is to serve it over a bed of creamy polenta. The smooth texture of the polenta complements the smoky richness of the sausage perfectly. If you’re in the mood for something a bit heartier, mashed potatoes are another great choice. The creamy potatoes balance the savory flavors, making each bite satisfying.

For a lighter meal, try pairing the sausage with a simple green salad and a crusty piece of bread. The freshness of the salad adds a nice contrast to the rich sausage, while the bread is perfect for mopping up all the tasty juices from the pan.

You could even use the sausage as a filling for sandwiches or wraps. Imagine wrapping it in a warm, soft tortilla with some fresh veggies or stuffing it into a crusty roll—it’s like a delicious handheld meal!

Reheating and Storage

For the smoked ring sausage itself, if you’ve made extras or have leftovers, store it in an airtight container in the fridge. It’ll stay fresh for about 3–4 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can stay in the freezer for up to 2–3 months. When you’re ready to use it, simply thaw it in the fridge overnight and it’s good to go!

As for the complete dish, it’s just as easy to store and reheat. Let it cool down to room temperature before storing it in an airtight container in the fridge. It should stay fresh for 3–4 days as well. If you want to freeze the whole dish, just make sure it’s completely cooled before transferring it into a freezer-safe container. Reheat it within 2–3 months for the best taste and texture.

When it comes to reheating, you can warm up the sausage or the entire dish in the microwave, on the stove, or in the oven. If you’re using the stove, just heat it in a pan over medium heat, adding a little bit of oil or water if it’s too dry. For the oven, preheat it to 350°F (175°C) and heat for about 10–15 minutes. If you’re microwaving, cover it to keep the moisture in and heat in 1-minute intervals until hot.

FAQ

Smoked Ring Sausage Recipe

Discover the taste of authentic Italy in this wonderful homemade smoked ring sausage. Full of smoky savoury flavors and the most harmonious balance of spices, it can be described as at once sumptuously joyful yet highly versatile too. Slice it up over creamy polenta, place it within a hearty sandwich, or serve it with fresh green salad – smoked sausage ring serves as a reminder of warmth and flavor and that rich touch of rustic charm.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Equipment

• Large skillet or frying pan
• Sharp knife and cutting board
• Tongs or spatula
• Meat thermometer optional, but recommended for sausage
• Sausage stuffer or piping bag for stuffing sausage
• Smoker or oven for smoking the sausage

Ingredients

  

For the Smoked Sausage Ring

• 2 lbs ground pork fresh or preferred cut
• 3 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp fennel seeds
• 1/2 tsp chili flakes optional
• Natural hog casings for stuffing the sausage
• Sausage stuffer or piping bag

For the Dish

• 1 smoked ring sausage store-bought or homemade
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 large onion sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions

 

Making the Smoked Ring Sausage from Scratch

• Begin by placing the ground pork in a large mixing bowl. Add the minced garlic, smoked paprika, fennel seeds, chili flakes (if using), and black pepper. Pour in the ice water to help combine the ingredients and make the mixture smooth. Mix everything thoroughly using your hands or a spoon until well combined. The mixture should be slightly sticky and cohesive.
• Rinse the hog casings under cold water to remove any salt. Then, soak them in water to soften. Keep them submerged and set aside for later use.
• Using a sausage stuffer or a piping bag, carefully stuff the sausage mixture into the hog casings. Be sure not to overstuff, as the sausage will expand slightly while cooking. Tie off the ends of the casing with kitchen twine, ensuring the sausage is tightly packed and no air pockets remain.
• Once the sausage is stuffed, form it into a ring shape by twisting the casing at regular intervals. Secure the ends of the sausage with twine and tuck them under to make a circular ring. This is where the classic “smoked ring sausage” shape comes into play.
• Prepare your smoker or oven (set to around 225°F/107°C). Smoke the sausage for 2 to 3 hours until it reaches an internal temperature of 160°F/71°C. You’ll want that rich, smoky flavor to infuse throughout the sausage. If using an oven, you can bake it at a low temperature (around 250°F/121°C) with wood chips for added smokiness. Once done, allow the sausage to cool for about 10-15 minutes before slicing it into 1-inch thick rings.

Cooking the Smoked Ring Sausage Dish

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced onion. Stir occasionally, allowing the onion to soften and caramelize—this should take about 5 minutes. Once the onions are golden brown, add the sliced bell peppers to the pan. Continue cooking for another 4-5 minutes, stirring until the peppers soften but still retain some of their vibrant color.
• Add the sliced smoked ring sausage to the skillet with the onions and peppers. Stir everything together, ensuring the sausage rings cook through and begin to brown slightly. This should take 8-10 minutes. The sausage will release its smoky flavor into the vegetables, making everything incredibly flavorful.
• Drizzle 2 tablespoons of balsamic vinegar over the sausage and vegetable mixture. Then, add 1 tablespoon of honey to balance out the acidity of the vinegar. Stir well to combine, and let it simmer for 3–5 minutes, allowing the sauce to thicken and coat the sausage and vegetables evenly.
• Taste the dish and add salt and pepper to taste. If you want more sweetness, feel free to add a little more honey or balsamic vinegar. Stir everything one last time to make sure the seasoning is perfectly balanced.
• Serve the dish immediately while hot, placing the sausage and vegetable mix over creamy polenta, mashed potatoes, or rice. For a lighter option, serve it with a simple green salad and crusty bread. The smoky sausage and tangy balsamic sauce will be the perfect combination for any side dish.

Notes

• If you don’t have the time or resources to make your own smoked ring sausage, kielbasa or any other pre-smoked sausage can be used in place of homemade sausage.
• If you enjoy a little heat, feel free to add more chili flakes or a touch of cayenne pepper to your sausage mixture. You can also experiment with smoked paprika variations (like hot smoked paprika) to further enhance the flavor profile. Adjust the spice level based on your personal preferences to make it your own!
• The sausage mixture can be prepared the day before you plan to stuff and smoke it. Simply cover the mixture with plastic wrap and refrigerate overnight.

Try more Italian recipes; Truffle Risotto, Braciola Recipe, Chicken Saltimbocca, Stuffed Shells with Ricotta and Meat.