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Italian Smoked

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.